Mushrooms Recipes - AFTouch-Cuisine
Mushrooms are an entire civilization. Since time immemorial, mankind has foraged them, cooked them, revered them, and sometimes feared them. Mycology, the science of mushrooms, is such a vast universe that a whole lifetime wouldn't be enough to explore it fully. But in the kitchen, you don't need to be a mycologist to appreciate what these little miracles of nature bring to our plates.
France is a paradise for mushroom lovers. From the porcini of Périgord to the morels of the Jura, from the chanterelles of the Landes to the truffles of Tricastin, our land overflows with edible species of exceptional quality. And then there's the button mushroom, that unsung hero you find everywhere but rarely take seriously, wrongly so, because when properly cooked, it can be magnificent.
In fact, our Grosses tetes de champignons bruns de Paris rehabilitates this everyday mushroom brilliantly. Stuffed, gratinéed, they become a dish in their own right. The Champignons a la grecque, this cold preparation with white wine and spices, is a buffet and picnic classic that never goes out of style, and Chef Patrick Asfaux offers a version that wins universal approval.
For the more noble species, the Creme de Pleurotes reveals the sweetness and delicacy of this oyster-shaped mushroom that grows on tree trunks. The Chanterelles grises sautees, also called trumpets of death despite their sinister name, offer a deep aroma and delicate texture that pairs perfectly with butter and parsley.
As coram shares in their enthusiastic comment about the Montgolfiere, this spectacular recipe where mushrooms reign supreme: "This is HAPPINESS!" And it's true that mushrooms have this magical power to transform a simple dish into an exceptional moment.
The Gratin de pommes de terre aux morilles is a perfect example, the potato, humble and earthy, meets the morel, aristocrat of the forest floor, and the result is perfect harmony. The Rognon de veau saute aux morilles is a great classic of bourgeois cooking, a dish that impresses guests and is far easier to make than you'd think.
For raw food enthusiasts, the Tartare de champignons is a surprising discovery, very fresh button mushrooms, thinly sliced, seasoned with hazelnut oil and chives. It's fresh, crisp, and it completely changes everything you thought you knew about mushrooms.
Practical tip, mushrooms keep in the refrigerator in a paper bag, never in plastic which makes them sweat and mold. And for cooking, a golden rule, hot pan, not too many mushrooms at once, otherwise they release their water and steam instead of browning. Patience is the mushroom's best friend.
