Mushrooms - pure at its best
Jealousy is definitely not an ornament. But sometimes I can not stop it, for example when I have to listen, as some of my colleagues are so well versed in mushrooms that they can help themselves to the most generous and cheapest supplier: nature. Whether chanterelles, porcini mushrooms or even morels, they simply gather them in the mornings in Herrgottsfrüh and have a lot of fun. And you should not get jealous?
However, their sites guard everyone like a true treasure and are constantly afraid that someone might preempt or even secretly follow them. That comforts me again, that would be too much stress for me! And anyway, I would never dare in my life to serve one of my beloved guests mushrooms, out of sheer fear that I could lose it forever. That's why I'm all the happier when Bernadette comes to us in the kitchen and brings baskets full of the most beautiful mushrooms you can imagine.
In the summer I get the most beautiful small chanterelles, picked with the utmost care and already freed from the coarsest dirt, so you do not have to wash them in the water. They become too wet and lose their aroma. I use a small soft brush to clean it, with some water only. The lowest point on the stem I cut off before.
Of all the wild mushrooms, the mushrooms are my favorite, because they taste so nice nutty and so crisp. They must be medium in size and with a shiny brown head, the dark ones are the best. Her meat must be firm and smooth. Only finely sliced, from top to bottom, so that you can see the mushroom outline on each disc. Only with a little sea salt, freshly ground pepper and some of the finest olive oil - a treat! In order to eat them like that, they must be absolutely flawless, snow-white in the flesh, pore-free and deliciously sweet-smelling of forest and moss.
If you are fortunate enough to get porcini mushrooms that are medium in size and with heads and stems, they are deliciously fried whole. To do this, I wrap the stalk with gossamer thin slices of smoked bacon and fry them lightly seasoned with salt and pepper hot butter in the cast-iron pot. Rustic and top-class at the same time - so I like good food especially.
You can also make a fine tart during the mushroom season: For four people (two tartes) you need four slices of TK puff pastry, two slices laid one on top of the other and rolled out into two circles about 16 centimeters in diameter. I dip these dough circles with the fork a few times, place them on a baking sheet lined with baking paper and put them in a cold place.
Now comes the so-called Duxelles: For this you take 150 grams of cleaned and finely chopped mushrooms de Paris, two lovingly finely chopped shallots and a crushed garlic clove. Stew the vegetables in a good nut butter and a tablespoon of olive oil, add three tablespoons of cream and simmer for about 12 minutes until the Duxelles is creamy. Chop two stalks of smooth parsley and place in it, bring to the boil again, season with salt and pepper from the mill and place in the fridge to cool.
For the covering I clean 150 g of mixed mushrooms (brown caps, chanterelles, porcini mushrooms, mushrooms, oyster mushrooms). Large mushrooms are halved or quartered, in any case, the mushroom pieces should be the same size. Now comes the cooled Duxelles on the puff pastry soils, on the mushrooms are evenly distributed. Over all I sprinkle a few parsley leaves, salt and dribble olive oil over it. The tartes are baked in a preheated oven at 220 degrees for about 15 to 20 minutes. Serve hot!
Bon appétit and see you next time!
tip
You have to pay attention to whether other mushroom lovers have tasted the mushroom from the inside. On the weight you can see that, because hollowed mushrooms are not heavy in the hand and are not pretty tight. The safest way to see it is to cut it at the bottom of the stalk.
