Marion Sauveur, Louise-Adélaïde Boisnard 3:42 p.m., November 13, 2021

Christian Têtedoie, starred chef from Lyon, is invited to Laurent Mariotte's La Table des Bons Vivants live from the Made in France Fair this Saturday, November 13, 2021. The cook awarded a green star from the Michelin guide for his work on biodiversity and his cuisine eco-responsible unveils his recipe for mushroom baba.

It's mushroom season and star chef Christian Têtedoie intends to share it with you.

The Lyon cook gives his recipe for mushroom baba in trompe-l'oeil.

Everything is fresh and seasonal, because the chef makes it a point of honor.

He was also rewarded this year with a green star from the Michelin guide for his work on biodiversity and his eco-responsible cuisine.

The chef has redesigned his restaurant to be as energy efficient as possible and he pays particular attention to working with local, seasonal products and avoiding any waste.

His Mushroom Baba recipe is an opportunity to easily apply all of this at home.

Recipe for 6 people:

For the salty baba:

130 g flour

8 g of sugar

1.5 salt

30 g of water

4.5 yeast

1 egg

30g butter

In a bowl of a mixer, mix the flour, salt and sugar.

Add the slightly warmed water with the yeast dissolved in it.

Stir in the egg, then the butter.

Knead until the dough comes off the sides slightly.

Put in a pocket, and mold them in a not too big Tefal mold and let it grow

Make sure that it overflows a little to have the shape of a mushroom head.

Bake at 180 degrees for 13 minutes.

To book

For the mushroom puree:

350 g of mixed mushrooms

15g butter

1 clove of garlic

350 g cream

Salt and Bresse pepper

Clean the mushrooms and keep the trimmings for the broth to re-imbibe.

Cut them and sweat them in butter with the garlic.

Add the cream then leave to stew for ten minutes.

Mix and adjust the seasoning.

Reserve in a saucepan.

For the re-soaking broth, put all the mushroom trimmings from the recipe in a saucepan and wet them up.

Boil and let steep for an hour.

Pass the preparation and set aside in a saucepan to re-imbibe.

For the sautéed mushrooms:

PM Yellow chanterelle

PM Oyster mushroom

PM Sheep's foot

PM Panicaut mushroom

PM Hedgehog Hydne (Hericium)

PM Shitakee

PM Pholiote

2 shallots

2 cloves garlic

1 sprig of thyme

40g butter

Salt and Bresse pepper

In a frying pan, melt the butter

For the mushroom sauce:

20 g Butter

1 small shallot

3 button mushrooms

5 dl white wine

150 g cream

Savagnin

Salt pepper

Melt the butter.

Add a chopped shallot and the chopped button mushrooms.

Deglaze with white wine.

Let reduce to dryness.

Add the cream, let reduce.

As soon as a third is reduced, strain the sauce, add the savagnin and rectify.

Emulsify if needed and desired.