Chanterelles, porcini mushrooms, oyster mushrooms… Five original recipes for cooking wild mushrooms


That’s it, mushrooms are showing up in the forests… Good news for all gourmets, even if it is essential to remain cautious, as many species are toxic. Have you had a good harvest of porcini mushrooms, morels or chanterelles, and are you looking for new ideas for cooking them? From mushroom cream to undergrowth terrine, including scallops with morels, Bretons in the kitchen has selected five flavorful recipes for you.

1. Wild mushroom soup

Wild mushroom cream, a recipe from Bretons en Cuisine. © Julien MOTA – Styling: Sébastien MERDRIGNAC / Bretons in the Kitchen

Easy & cheap dish

Preparation: 25 mins – Cooking: 25 mins

Ingredients for 4 persons)

• 500 g of wild mushrooms (girolles, sheep’s feet, porcini mushrooms, etc.)

• 2 shallots

• ½ liter of milk

• ½ liter of water

• 20 cl of fresh cream

• 40 g semi-salted butter

• 2 tbsp. flour

• 1 drizzle of olive oil

• Salt and pepper from the mill

PREPARATION OF THE RECIPE

1. Peel then chop the shallots. In a saucepan, melt the butter with the drizzle of oil and add the shallots. Sweat for two minutes without colouring.

2. Rinse the mushrooms in clear water, drain them and cut the larger ones into pieces. Place them in the pan with the shallots and continue cooking for five minutes while stirring. When they have released their vegetation water, drain them and recover the juice.

3. Add the water to the cooking juices. Return the mushrooms to the pan, sprinkle with flour, mix. Add the milk and the juice diluted with water and mix with a whisk to bind everything well.

4. Cook over moderate heat for fifteen minutes. Mix, add the cream and adjust the seasoning.

2. Fillet of whiting and spelled risotto with mushrooms

photo whiting fillet and spelled risotto with mushrooms, a recipe from Bretons in the kitchen.  © julien mota – styling: sebastien merdrignac / bretons in the kitchen

Fillet of whiting and spelled risotto with mushrooms, a recipe from Bretons en Cuisine. © Julien MOTA – Styling: Sébastien MERDRIGNAC / Bretons in the Kitchen

Fairly easy & affordable dish

Preparation: 20 mins – Cooking: 45 mins

Ingredients for 4 persons)

• 4 whiting fillets (150 g each)

• 150 g spelled

• 200 g of oyster mushrooms (or shiitake mushrooms)

• 1 shallot

• 2 cloves garlic

• 10 cl of dry white wine

• 75 cl of chicken broth

• ½ bunch of chives

• 3 tbsp. olive oil

• 40 g of butter

• 1 C. fresh cream

• 1 bouquet garni (thyme, bay leaf, parsley)

• Salt and pepper from the mill

PREPARATION OF THE RECIPE

1. Wash the mushrooms in plenty of water to remove their impurities and drain them immediately.

2. Preheat the oven to 180 C (th. 6).

3. Reheat the chicken broth.

4. Rinse the spelled three times, renewing the water each time.

5. Finely chop the shallot.

6. Peel the garlic cloves then degerm them.

7. In a cocotte (ovenproof pot), heat the olive oil and brown the shallot.

8. Add the white wine and reduce by half. Add the garlic, the bouquet garni and the spelt, simmer for 3 minutes and stir with a spatula.

9. Add the chicken broth and cover with parchment paper, close with the lid and bake for 45 minutes (watch the cooking) if necessary, add a little broth.

10. After cooking, the spelled should remain a little firm.

11. Remove the pot from the oven and let stand for ten minutes.

12. In a frying pan, melt 20 g of butter, add the previously cut mushrooms and cook for 3 to 4 minutes.

13. Season with salt and pepper then remove from heat. Pour the mushrooms over the spelled, mix.

14. Add the fresh cream and sprinkle with chopped chives.

15. In a skillet, melt the remaining 20 g of butter and cook the whiting fillets, 2 minutes on each side, season with salt and pepper, serve immediately with the mushroom risotto.

3. Scallops with morels and cider cream

photo scallops with morels and cider cream, a recipe from Bretons in the kitchen.  © philippe barret

Scallops with morels and cider cream, a recipe from Bretons en Cuisine. © Philippe Barret

Easy & expensive dish

Preparation: 15 min – Cooking: 5 min – Soaking: 1 night

Ingredients for 4 persons)

• 16 scallops

• 1 shallot

• 25 g of dried morels

• 3 tbsp. heavy cream

• 15 cl of cider

• 40 g of butter

• 3 cl of sunflower oil

• Salt and pepper from the mill

PREPARATION OF THE RECIPE

1. The day before, soak the morels in water. The same day, peel and slice the shallot. Brown it in a knob of butter. Add the morel soaking water and let reduce until almost dry. Add the cider and let again reduce to two thirds.

2. Put the morels and add the fresh cream. Season and keep warm, taking care not to boil the sauce.

3. In a very hot pan, lather a knob of butter. Add oil and roast the scallops for two minutes on each side.

4. Arrange in soup plates – which you will have taken care to heat – the morel sauce and the scallops.

4. Terrine of the undergrowth

photo terrine of the undergrowth, a recipe for Bretons in the kitchen.  © julien mota – styling: sebastien merdrignac / bretons in the kitchen

Undergrowth terrine, a recipe from Bretons en Cuisine. © Julien MOTA – Styling: Sébastien MERDRIGNAC / Bretons in the Kitchen

Fairly easy & affordable entry

Preparation: 45 mins – Cooking: 1 hr 30 mins – Rest: 2 hrs + 24 hrs

INGREDIENTS (for 8 people)

• 500g pork liver

• 250 g pork throat

• 250 g pork loin

• 1 egg

• 125 g fatty bacon

• 75 g of smoked bacon

• 1 strainer

• 2 onions

• 6 garlic cloves

• 50 cl of Beaujolais

• 5 cl of pommeau

• 100 g of chanterelles

• 1 bunch of parsley

• 3 bay leaves

• A sprig of thyme

• 2g nutmeg

• 7 g of salt

• 2 g of pepper

PREPARATION OF THE RECIPE

1. Peel the onions and garlic, taking care to remove the germ which is indigestible and brings bitterness. Wash the parsley, thyme and bay leaf.

2. In a salad bowl, cut into cubes, the loin, the throat, the fat bacon, the smoked bacon, add the pork liver, the onions cut into four, the garlic, the thyme, the bay leaf and wet everything with Beaujolais. Let stand for two hours.

3. Preheat the oven to 180°C. After resting, remove the bay leaf and thyme. Drain the meat and vegetables and pass everything through a large grid mincer. Once everything has been chopped, add the egg, marinade, chopped parsley, nutmeg, pommeau, 7 g of salt and 2 g of pepper. Mix everything and incorporate the cleaned chanterelles. Put everything in a terrine, add the thyme and bay leaf on top and finish with the crépinette.

4. Place the terrine in a rimmed dish, add water halfway up. Bake for an hour, then remove the lid from the terrine and continue cooking for 30 minutes.

5. At the end of cooking, remove the terrine, place a small wooden board on it the same size as the interior of the terrine, protect it with aluminum foil and place a weight on top to press it down. Chill for 24 hours. Remove the terrine, remove the plank and gently unmold.

5. Bricks of chicken, mushrooms and lamb’s lettuce

photo bricks of chicken, mushrooms and lamb's lettuce, a recipe for Breton cooking.  © julien mota – styling: sebastien merdrignac / bretons in the kitchen

Bricks of chicken, mushrooms and lamb’s lettuce, a recipe from Bretons en Cuisine. © Julien MOTA – Styling: Sébastien MERDRIGNAC / Bretons in the Kitchen

Fairly easy & affordable dish

Preparation: 45 mins – Cooking: 20 mins

Ingredients for 4 persons)

• 300 g of chicken fillets

• 400 g of mushrooms

• 1 shallot

• 15 cl of olive oil

• ½ lemon

• 2 onions

• 1 pinch of ground cumin

• 8 brick sheets

• ½ bunch of parsley

• Salt and pepper from the mill

• 150 g of lamb’s lettuce

• 15 g of butter

• 15 cl of liquid cream

PREPARATION OF THE RECIPE

1. Rinse and wring out the lamb’s lettuce. Bring a large volume of water to the boil, immerse the lamb’s lettuce in it for ten seconds before removing it to a bowl of iced water and then drain.

2. Heat the cream then add the lamb’s lettuce, mix and blend in the blender, return to the saucepan then beat in the butter, salt, pepper and set aside.

3. Wash the mushrooms then slice them. Squeeze the ½ lemon and drizzle the juice over the mushrooms. Chop the shallot and the onions. Reserve the onions and sauté only the shallots in the pan with a drizzle of olive oil. Cook 1 to 2 minutes without browning. Add the mushrooms, and cook until the vegetable water has evaporated.

4. In a frying pan, pour a drizzle of olive oil then cook the onions for 2 to 3 minutes without colouring, salt and pepper.

5. Cut the chicken fillets into cubes and brown them in the pan for 5 minutes with the remaining olive oil before mixing them with the onions and mushrooms, adding the cumin and chopped parsley.

6. Form the bricks by first cutting each sheet in half. Fold the rounded edge towards the flat side then place a tablespoon of mixture on the bottom of the sheet before folding into a triangle, repeating the folding to the top of the sheet. Proceed in this way for all the brick sheets.

7. In a frying pan, pour a little oil into the pan and brown the bricks before serving them with the lamb’s lettuce coulis.

Theme: Autumn recipe

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