Fall is in the air! Even if Autumn hasn't officially started, the days are getting shorter and the temperatures are cooling down. It's a great time for gathering mushrooms, and thus a wonderful opportunity for a walk in the woods. For those of you in the south of France, you may even be lucky enough to find some cèpes in the lot! We've surely still got some nice days ahead of us, but here is one of my favorite recipes for this time of year. A great way to warm yourself up with seasonal produce, and a perfect way to mark the change of season.
Mushroom Fricassee
250g de cèpes 2 garlic cloves
250g de pieds de mouton Parsley
250g de girolles 4 tablespoons oil
250g de trompettes des morts salt and freshy ground pepper
3 shallots
1. Cut the pieds de mouton. Rince well and and heat them in a saucepan on low heat. Drain with a colander and set aside.
2. Peel the stems of the cèpes. Rince and dry well. Cut them in quarters lengthwise without removing the stem from the head.
3. Clean the girolles and trompettes des morts. Wash them under a stream of water and then drain.
4. Chop up the shallots and garlic into small pieces. Do the same for the parsely. Set aside.
5. In a nonstick pan, heat up the oil. Cook the mushrooms separetly until they start to brown. Add the salt at the very end.
6. Melt the butter in a large pan. Add the garlic and shallots and let cook for three minutes. Add the mushrooms and mix well. Add the freshly ground pepper and parsely just before serving.
-From toute la cuisine, 1000 recettes 1000 photos
