French Cooking: Sautéed Mushrooms

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French Cooking: Sautéed Mushrooms
When I arrived in Toulouse, I went to the neighborhood market in September and I was just shocked how the locals were snatching up all the wild mushrooms!  My husband explained that this was a sacred event, so we of course bought some as well for about thirty dollars ($10 dollars a pound)!  They were exquisite: big juicy cèpes, which we sautéed with garlic and parsley. Now is the season for mushrooms! One can find all sorts of wild mushrooms in the markets of  France.  After this hot summer coupled with the rains of autumn there will be lots and lots of wild mushrooms in the forest.  The French just love their cèpes; there are 20 varieties of cèpes in France: les cèpes de Bordeaux (light brown) and les cèpes jaunes, which are less earthy, are just a few.  If you cannot find cèpes in the States then buy some Shitake mushrooms.  They are really delicious as well. Must one wash mushrooms?  Really, you only need to rinse the mushrooms and as quickly as possible.  You can even just wipe them down with a damp paper towel. This week’s recipe from French Cooking without a Fuss features a side dish of sautéed wild mushrooms, which can be served with grilled lamb, beef, veal or duck.  And why not just add these wonderful mushrooms to some tagliatelle for a light and tasteful entrée? Poêlée de champignons forestiers Sautéed Wild MushroomsFor 6 personsCooking time:    20 minutes 1 cup  chanterelles (washed and sliced)1 cup  pleurotes  (washed and sliced)1 cup  Cèpes or shitakes (washed and sliced)1 cup   trompettes de la mort (washed and sliced)1 cup  girolles (washed and sliced)5 tbsp.  butter (melted)3  shallots (minced)6 sprigs parsley (minced)6 sprigs chives (chopped)6 tbsp.  whipping creamsalt and pepper, to taste Put all the mushrooms in a large skillet. Cook covered over low heat until they sweat out their water.  Add the melted butter, the shallots, salt and pepper. Cook uncovered over low heat for 10 minutes. Add the cream and cook for 5 more minutes. Just before serving sprinkle with the parsley and chives. Et voilà! —April Paute moved to France over 10 years ago with her husband Jean Michel and 2 Siamese cats. Armed with only a dictionary and hand signals, she took on the challenge of requesting the local boucher decapitate a chicken for her. After living in Paris and Antibes, April & co. have settled in Toulouse, where she draws inspiration from her herb garden.
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