How to cook the mushrooms I bought at Grenelle market today?
In Paris and loving it. One week in the Marais and now in an apt off Grenelle near Cambronne metro. With my faltering French and his minimal English the young man at the mushroom stall sold me a variety of mushrooms when I asked for some to saute together. We all love mushrooms so my daughters and husband are looking forward to cooking our goodies tonight. I think we got chanterelles and girolles and something else?! One is very dark brown, almost black and almost like a delicate flower...what might it be? The others are both yellow to orange, one being brown at the top (or a yellowish brown) with a long, rubbery stem, the other more squat and a very bright yellow/orange almost the color of saffron. Can I just saute in butter and some thyme? Are we in for a treat or a surprise? And thanks to you all we have had wonderful meals at Le Reminet, Josephine Chez Dumonet and look forward to Les Papilles Tuesday. Do I need reservation at Machon d'Henri or Bistrot D 'Henri? Thank you!
For the mushrooms:
Slice mushrooms into into bite-sized pieces or quarters.
Chop either rosemary, thyme and/or sage leaves finely.
Chop a shallot and a couple of garlic cloves.
Heat olive oil in a sauté pan .
Add mushrooms and sauté for 30 seconds or till golden brown.
Add shallots, garlic, herbs and heat briefly, be careful not to burn the
Add a tablespoon of butter and mix everything together carefully.
Add salt and pepper to taste and serve.
Add risotto or polenta and a salad and it's dinner.
Can't help you with your reservation question...
re: reservations at Henri
Note that the Machon (8, rue Guisarde) is not the same as Bistrot d'Henri, which is around the corner on rue Princesse. (I'm not so sure that the bistrot is even still open.) We much prefer the Machon. You do not necessarily need a reservation and can usually be seated if you are willing to wait for up to an hour. It's just that it does fill up fast and soon has a waiting list for tables. We usually don't make a reservation until around 6:30pm of the same day as dinner, or do a walk by early in the evening and stick our heads in with a request.
You've got three different kind of mushrooms:
The very dark brown one is trompette-des-morts.
The yellow-orange with a brown top and a long rubbery stem is chanterelle grise or chanterelle en tube.
The very bright yellow-orange, more squat one is girolle.
Whatever you do with them, do it fast, they don't age.
Just clean them (without washing them in water if you can manage that, they soak in a lot of it), remove any twigs or soil, wipe them with kitchen paper and leave them whole. If you get large girolles, cut them in 2 or 4.
Heat a mix of butter and olive oil in a large pan on high heat and sauté them very fast, until they exsude their water.
Let the water evaporate, then lower the heat and sauté the mushrooms slowly, until golden and fragrant. Add some salt and perhaps a drop of lemon juice.
Shortly before serving, add some finely chopped garlic and flatleaf parsley (1/2 part garlic for 1 part parsley).
Girolles and chanterelles en tube may be served with anything. Chanterelles en tube are particularly delicious with chicken or guinea-fowl.
Trompettes-des-morts are good with a pork chop or roast pork.
You can also make an omelette, adding the beaten eggs on high heat when the mushrooms are cooked. Mushrooms, especially girolles, should not be undercooked. Girolles can be hard to digest if they have had less than 20 minutes of cooking.
Golly gee Pti', we should'a called you; last night, Colette just chopped ours (3 varieties - none tres cher - from our street Halles de Montmartre) fine and sauteed them in butter and olive oil after sauteeing some garlic before and removing it/them, adding salt and pepper and the previously sauteed garlic at the end.
Actually trompettes-des-morts are slightly more waterproof than chanterelles of both types, so you may wash them very briefly in a sinkful of cold water before draining them and drying them with a cloth or kitchen paper. But make sure you have cleaned them before.
Whatever you have in way of tube-shaped mushrooms, it's better to leave them to drain on a torchon for a good 20 minutes before cooking them.
Washing girolles is sometimes unavoidable (when they come from particularly gritty woods) but always regrettable.
John: I am sure it was delicious, though chopped.