Have you picked up mushrooms and are you getting tired of the traditional pan?
Don't panic, Olivier Poels and Laurent Mariotte give you a new recipe idea in "La Table des bons vivant", on Europe 1.
The weekend is once again confined, but the woods and forests are accessible to those who are lucky enough to live within a kilometer ... The opportunity, perhaps, to collect some mushrooms.
But how do you cook them to change from the traditional pan?
This is the question Colette asks in
La Table des bons vivant
this week.
>> Find La Table des bons vivant in podcast and replay here
Homemade mushroom risotto
Have you thought about risotto?
It's very simple, we brown an onion and a little garlic in olive oil, in a saucepan.
Then add the mushrooms and then the white wine.
They will cook like this and flavor the risotto.
Little tip: you can keep the mushroom stems to flavor the broth!
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The result is comforting, perfect for facing this new confinement.
Note that this dish allows you to use all kinds of mushrooms, from chanterelles to porcini mushrooms, including trumpets of death.
And if we are not lucky enough to be able to pick them, the markets will remain open this weekend!