Paris mushroom and morel duo Recipe

THIS MUSHROOM DUO IS CUTE, BUT ALSO DELICIOUS! THIS SEASONAL RECIPE IS A PERFECT MIX OF FLAVOURS: THE SWEET PARIS MUSHROOM AND THE DELICATE MOREL. LOW IN CALORIES BUT HIGH IN NUTRIENTS, MUSHROOMS ARE A GREAT WAY TO ACCOMPANY MEAT DISHES.


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level

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Preparation
time

40 min
Heat treatment time
1h


Paris mushroom and morel duo

Ingredients list

  • 1 kg Paris mushrooms
  • 20 g dried morels
  • 1 lemon
  • 60 g butter
  • 50 g flour
  • Salt and pepper

Number of servings

6 to 8

Jar suggestion

Le Parfait Super Jars
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Preparation

  1. Clean, wash and remove the stems from the Paris mushrooms, then cut into pieces.
  2. Cook for 5 minutes on high heat in a pot with 100 ml of water, the juice of ½ a lemon, 20 g of butter and a dash of salt.
  3. At the same time, in another pot, make a blond roux sauce using 40 g of butter and 50 g of flour.
  4. Add the mushrooms and their cooking juice, along with 300 ml of water. Salt and pepper to taste, then cover the pot and cook for 30 minutes on low heat.
  5. Add the dried morels after rehydrating them by soaking for 2 hours in milk. Continue to cook for 5 minutes.
  6. Immediately fill the terrines up to 2 cm from the rim.
  7. Close the terrines and immediately sterilise for 1 hour at 100°C.

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