Antoine – a.k.a “mushroom guy” – bring us our daily bounty of fragrant, pristine, earthy fungi. Their refined texture and very specific tastes makes them a very versatile vegetable. They make for an exceptionally versatile vegetable thanks to their refined texture and distinct tastes. They can be used either as a side ingredient or in a sauce. Or they can be the star on the plate.
At Baumé Restaurant we just added a new dish to our tasting menu that is inspired from the French traditional recipe “wild mushroom fricassée”. We studied the recipe and deconstructed it . Then we revisited it so as to enhance each separate flavor, to preserve each fragrant element of the dish, to delight you with a visually appealing plate, and to render the mushrooms’ full fresh taste intact. We were also looking for a brighter, lighter version of the classic.
A classic fricassée is made of butter “noisette” (melting stage when butter has a hint of hazelnut scent), freshly chopped parsley, shallots occasionally . Our version of the recipe – that we call “Arpège Mushrooms” – adorns the mushrooms with butter meringue, dried parsley oil, cilantro vinegar with shallots, garlic confit purée and other spices and condiments :
At home, make sure to wash the mushrooms delicately and let them dry before cooking. You Should definitely avoid soaking them in water.
I am adding here a classic French recipe for those of you who are curious to try it before discovering our modern version :
1 1/2 lb. of assorted mushrooms (for example : chanterelles, black trumpets, Hedgehogs, Yellowfoot, Beech, Maitake, etc).
3 to 5 tbsp butter
1 garlic clove
2 minced shallots
freshly chopped parsley
freshly chopped chervil (optional)
salt, pepper to taste
1 – Wash the mushrooms and let them dry.
2- In a large sauté pan, lightly brown the shallots and garlic in 2 tbsp of melted butter.
3- Sauté the mushrooms in batches, each type individually for a couple of minutes : heat 1 tbsp of butter in a large pan over medium heat. As soon as the butter starts browning and has a light hazelnut scent add the first batch of mushrooms. Repeat the procedure with each type of mushrooms.
4- Once all the mushrooms are sauteed add them to the shallots and garlic, add salt, pepper and mix.
5- Sprinkle with fresh parsley and chervil to taste.
This fricassée can be served over polenta or over asparagus for example.