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How to cook the mushrooms I bought at Grenelle market today?

k
kbrote Oct 24, 2010 05:23 AM

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!

  1. p
    Ptipois Oct 24, 2010 09:33 AM

    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.

    5 Replies
    1. re: Ptipois
      k
      kbrote Oct 24, 2010 10:58 AM

      Thank you all. Should be good!

      1. re: Ptipois
        John Talbott Oct 24, 2010 10:58 AM

        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.

        1. re: Ptipois
          Parigi Oct 24, 2010 11:13 AM

          Chère Pti, how does one clean the trompettes de la mort - my fave - without using water? Please clarify. Western civilization hangs on it.

          1. re: Parigi
            p
            Ptipois Oct 24, 2010 11:51 AM

            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.

            1. re: Ptipois
              k
              kbrote Oct 24, 2010 10:37 PM

              Thank you all for the tips. The mushrooms were yummy as I anticipated they would be! And Manguer, Bistrot d 'Henri is open as we walked by the other night. So we CAN make reservations at Machon d'Henri? What is the main difference between the two?

        2. mangeur Oct 24, 2010 09:04 AM

          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.

          1. t
            Theobroma Oct 24, 2010 07:37 AM

            From your description, the mysterious mushroom looks like 'trompette de la mort' which is much better than its name sounds like.
            See pictures on google, to check if my guess is correct.
            http://www.google.com/images?q=trompe...

            1. Gio Oct 24, 2010 06:36 AM

              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
              mixture.
              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...

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