Porcini mushrooms, chanterelles, chanterelles, oyster mushrooms, sheep’s trotters… What better season than autumn to eat mushrooms? Whether you choose them – as long as you have a minimum of knowledge – or buy them at the local market, they offer a vast horizon of culinary possibilities. As Emilie Franzo’s book demonstrates. Fungus. Gourmet recipes and preparation tips (Marabout, 192 pages, 19.90 euros).
In this book, the photographer, food stylist and author begins by displaying the identification sheet of the different varieties, giving numerous tips for buying them, cleaning them, cooking them and storing them. Before, of course, offering numerous gourmet, slow-cooked and comforting recipes, of which we leave you three excerpts here.
Mushroom soup with miso and coconut milk
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for 4 people
- 400 g mushrooms (shiitake, shimeji, brown mushrooms)
- 3 cloves of garlic
- 3 chives
- 3cm ginger
- 2 tablespoons white miso paste
- 700 ml vegetable broth
- 400 ml coconut milk
- sesame oil
- sesame seeds
the preparation
Clean the mushrooms. Cut the shiitake mushrooms and golden button mushrooms in half (or quarters, if they are large). Separate the shimejis into large pieces. Peel and chop the garlic. Clean and cut the chives.
Grate the ginger.
In a saucepan, pour a splash of sesame oil, then add the whites of the chives. Cook for 3 minutes over medium heat, then add the garlic, ginger, miso paste, golden button mushrooms, and shiitake mushrooms.
Continue cooking for 3 minutes, stirring. Pour in the vegetable broth and coconut milk. Mix and bring to a boil. Reduce the heat, add the shimejis and continue cooking for 10 minutes over medium-low heat.
Pour the soup into bowls and sprinkle with the green scallions and sesame seeds.
This creamy soup is surprising but very addictive. The mixture of coconut milk and miso paste gives it flavors that excite the taste buds. And with the addition of mushrooms, it is a real umami bomb that explodes in your mouth.
Pumpkin and chanterelle risotto
Preparation time: 30 minutes
Cooking time: 1 hour
Ingredients for 4 people
for the risotto :
- 350 g pumpkin (250 g puree)
- 320 g arborio rice
- 1 onion
- 2 cloves of garlic
- 1.7 l vegetable broth
- ¼ teaspoon freshly ground nutmeg
- 50 g freshly grated parmesan
- Olive oil
- Salt, pepper
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