Europe 1 12:50 p.m., September 26, 2021

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Today it is Ecatarina Paraschiv, the chef of the Ibrik Kitchen, Ibrik Café and Ibrik Deli restaurants in Paris who gives us her recipe.

For 6 persons

- 400 grams of brown button mushrooms

- 400 grams of white button mushrooms

- 300 grams of oyster mushrooms

- 8 cloves of garlic

- 25 cl of sunflower oil

A few sprigs of thyme

A few branches of laurel

1 l of 35% liquid cream

2 g freshly ground black pepper

1 tsp.

A coffee of sugar

Salt

polenta

- 250 g cornmeal

- 20 g of unsalted butter

- fresh sage

- fine salt

For the mushrooms

Preheat the oven to 170 ° C.


Wash the mushrooms thoroughly and sponge up the excess water with paper towels.

Cut the button mushrooms and the cream mushrooms in half and place them in a large baking dish.

Peel 4 cloves of garlic and defrost them.

Put them in a blender with 5 cl of sunflower oil.

Pulse.

Sprinkle the mushrooms with this preparation as well as 15 cl of sunflower oil and distribute over the entire dish with a few branches of bay leaf and thyme.

Bake the mushrooms for 15 minutes.

When the mushrooms have drained their first cooking water, collect them and place them in a saucepan with the liquid cream.

Add fresh thyme, bay leaf, 5 degermed and crushed garlic cloves, salt, sugar and a few hits of freshly ground pepper (to taste).

Simmer 40 minutes over low heat.

Adjust the seasoning with salt if necessary.

Oyster mushrooms: in a frying pan, pour sunflower oil and the last clove of degermed and crushed garlic as well as thyme.

Heat the pan to maximum temperature.

When it is hot, place the oyster mushrooms in it and lower the heat slightly.

Let them melt until they are crisp and their color begins to darken.

Clear the pan without degreasing it.

In a saucepan, bring 1.2 liters of water to a boil with the butter, salt and finely chopped sage.

Lower the heat and, using a whisk, incorporate the cornmeal in rain.

Stir vigorously for 10 minutes so that the semolina is filled with water.

Once the semolina is cooked, pour the preparation into a dish and place in the refrigerator.

Once cooled, cut small cubes.

When serving, sauté them in the pan you used to reduce the oyster mushrooms, add a little butter if necessary.


Arrange the gnocchi on the plates, add the mushrooms to the cream and then the oyster mushrooms on top.

Serve.