• Faced with the health crisis, chefs and restaurateurs must adapt.

  • At the head of the kitchens of the “La Felicità” food hall, chef Eric Azoug roams the menu of the new “Top Bun” snack, specializing in burgers.

  • For

    20 Minutes

    , he details the recipe for the “Mushroom Magic Burger”, a veggie with magic mushrooms.

Burgers on the terrace at La Felicità.

After pasta and pizza, the food hall orchestrated by Big Mamma in the 13th arrondissement of Paris is opening a new counter: “Top Bun”.

A la carte, four plump and sexy burgers: one beef, one chicken and two vegetarians.

Our choice fell on one of them, the “Magic Mushroom Burger”, whose name makes you dream as much as salivate.

At "Top Bun", you have to count 9 euros with fries, as for all the burgers of the place, but

20 Minutes

explains how to prepare the "Magic Mushroom Burger" at home to enjoy your terrace - that's the principle. from the video series “Sandwich au top”.

A mushroom with a wide and flat cap

The magic mushroom is a Portobello with a wide, flat hat. “It is cooked beforehand on the plancha to extract its water without losing any of its taste,” explains Eric Azoug, the chef at La Felicità. The "little trick" lies in the tangy sauce that this cook trained at Ducasse slips between two hats: "I reworked the pappa al pomodoro, an Italian recipe we make at Big Mamma, to be able to put it in a burger" , he confides to

20 Minutes

. “This tomato cream has the advantage of bringing flavor, of absorbing a little moisture from the mushroom, of providing a binder that allows the Portobello to be shaped well to obtain something pretty…” The slice of cheddar added in fine, as in a cordon-bleu, allows to have "a little surprise to the tasting".

The cheese will, in fact, melt when our breaded mushroom is placed in the deep fryer at 180 ° C for three minutes.

Once assembled, the burger is tasty.

The brioche bread, well buttered, turns out to be melting at will and with the breaded mushroom, it is an explosion in the mouth, with lamb's lettuce and crunchiness.

It's very “gourmet” as we say on the “Top Chef” set.

With the mayonnaise and ketchup on top, it's no wonder.

"Eating organic is eating good for the planet"

But what makes the specificity of burgers made by Big Mamma, better known for its pasta and pizzas? “The taste,” assures Eric Azoug. It has to be good, of course, by using quality products, easily identifiable, accessible to all. Organic ingredients came naturally, to stand out and reassure the customer. »Is it a deliberate choice to offer two veggies out of four a la carte Top Bun burgers? “Yes, because eating vegetarian means eating good for the planet. And we can make original and gourmet vegetarian. "

The “Magic Mushroom”, as we have seen, and another with small vegetables, spelled and quinoa.

“I think this recipe, like the mushroom one, has nothing to envy more classic meat burgers,” says the chef.

Top Bun still offers a very fine seared beef burger, to make the meat almost crispy.

And a more classic fried chicken burger.

"All these recipes have required a little time, testing, exchanges ... But time, we have had a little in recent months ..."

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  • Paris

  • 20 minutes video

  • Mushroom

  • Burger

  • Vegetarianism

  • Food

  • Gastronomy