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mushroom

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Chicken supreme in a Mushroom Cream served on black rice is an easy and smooth dish for mushroom lovers. The healthy properties of black rice are extraordinary! Come, check it out! Look at that rice, this precious black rice turned into dark shades of purple when it’s done cooking. Not only is it a super healthy rice, it’s just so pretty in a plate and contrast so great the white sauce. I’ll come back to the rice a bit later… This meal is a shout-out to any mushrooms lover out there. I personally disliked mushroom as a kid, I believe it was mostly its texture that repulsed me. Today, strangely all the stuff I used to dislike as a kid are some of my favorites; like olives, strong cheeses, mushrooms, fish, etc. Strange how our taste develops into something completely different… although my favorites from back in the days are pretty much…

The Rovello mushroom (red pine mushroom or saffron milk cap mushroom) I had to present to you the #1, the ultimate, the prestigious, the favorite mushroom from Catalonia, Spain; the famous Rovello mushroom. Called whether Red pine mushrooms or saffron milk cap in english those pinkish/brownish, earthy, meaty mushroom are simply irresistible! Catalans like to go by themselves in the woods to pick them up from september to novembre, it’s kind of a seasonal event. Although you can find them also at the market around Catalonia in the fall, with mountains of other types of mushrooms, but this one, the rovello, is their favorite. The mushrooms are abundant in northern Spain, in the red pines forest and the Basques and Catalans (both located north of Spain) are big fan of mushrooms, their gastronomy is filled with them, although, strangely in the rest of Spain, they are not so popular. Lucky for…

If there is a traditional fall risotto in Italy, it’s the beloved risotto ai funghi made with those exquisite porcini mushrooms. Porcini mushroom is such an elegant and filled with flavor mushroom, if you are lucky enough to get it, in whatever form possible (fresh, canned or dry), you’ll never go back to button mushroom. Porcini mushrooms are a relatively bigger kind of mushrooms with a large stem, it’s flavor resemble meat and is quite powerful. It’s the ultimate mushroom to make risotto. The only downside of this wild mushroom is its cost… it’s a quite expensive mushroom and not always easy to find but if you do… and aren’t on a budget, get the Italian in you shine. For this particular recipe I’ve used a pack of medium size dried porcini I bought in Italy this summer. This way, you’ll have to soak the mushroom for about 20-30 minutes before use and then we’ll…

On my way back from vacation in Germany, I had to use the next week to try out some of my favorite German recipes. German cuisine is often related to meat and potatoes, well this recipe is no exception. Knödel is a potato dumpling quite popular in Central Europe, although they call it Klöße in northern Germany. Usually for this particular recipe they would make a semmelknödel (bread dumpling) with it, not a potato one. I wanted to experiment more with the potato knödel, this week I’ve already done my first knödel with a beer beef stew which turned out great, although a bit too fluffy. This time I’ve changed the potato for a more waxy or “a less starchy” one which resulted in having to add lots and lots of starch and semolina. Conclusion: use potatoes with the most starch that you know of for those recipes, a russet potato for…

  Spicy Sichuan beef-mushroom stuffed eggplant is a bite into a mildly hot and comforting meaty dish accompanied with an earthy Sichuan style sauce. This recipe is not a traditional Chinese recipe, although flavored with all the great Sichuan flavors, it’s a twist on my love for Sichuan flavors. A great dish if you feel like a rich and spicy meaty dinner with an oriental flare to it. The secret in this recipe lays in the fermented broad bean paste called Doubanjiang, more precisely Pixian Doubanjiang. This paste is a jewel from the famous Chinese region, it brings a rich, salty, spicy kick to the dish. Although, in our days, many household use a Doubanjiang made with mostly oil or fermented soya instead of beans which result into a quite different result. So if you want to get your Sichuanese recipes taste like the real deal, take care to buy the authentic Pixian Doubanjiang at your favorite Asian market. This Sichuanese paste…

Shiitake mushroom soup is a creamy, bold and tasty soup. It’s an umami filled dish, since fresh shiitakes are involved… it wouldn’t be the same with dried shiitakes, that umami would sadly vanish. This mushrooms type is way bolder tasting than the normal button mushrooms, although you can also make the soup with any other mushrooms, I’ve used shiitakes mushrooms for its bold flavour. On top of being umami flavoured, the shiitakes have that darker color and firmer texture, resulting in a darker soup but oh! my… so tasty! Another difference between shiitakes and some other mushrooms is the stem… the shiitake stem is way harder and longer to cook then it’s soft main part, which result in… having to cut them up and discard them. Those stem are almost as hard as rocks, so except if you have teeth made of steel, just cut them off. I believe, that mushroom soups should always have a bit of cream…

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