Émilie Franzo is not his first attempt at remarkable books and we remember those he devoted to salads and soups. Soberly titled Mushroomsthis new work reveals original recipes. For example, we discover how to cook the very large Portobello mushroom with its sweet and woody flavor which can easily replace a piece of meat for a burger or a Burgundy-style stew.
No collection in forests or specialized markets, but an immersion in the fresh section of Asian grocery stores is essential to unearth enokis, which look like a bush of small threadlike white mushrooms. They cook very quickly and go well in soup or with risotto. Shimejis look almost the same: they are a little larger with a brown cap and a more pronounced nutty flavor. As for eryngiis, many think that this mushroom comes from Japan but it is indeed French, known to mycophiles under the name of panicaut oyster mushroom. Very fleshy, it is cooked like porcini mushrooms.
In my library
Mushroomsby Émilie Franzo, 60 recipes photographed by the author, Marabout, 196 p., €19.90
Mushrooms, by Émilie Franzo / Émilie Franzo / Marabout
——
The recipe
► Croque-monsieur raclette & miso-glazed eryngiis
Raclette croque-monsieur & miso-glazed eryngiis / Marabout
Recipe by Emilie Franzo, taken from the book Mushrooms (Marabout)
For 4 people
Preparation 20 minutes
Cooking 1 hour
8 slices of country bread
6 eryngii
2 large red onions
45 ml soy sauce
1 teaspoon of white miso paste
45 ml of maple syrup
12 slices of raclette cheese
100g butter
Clean the mushrooms, then cut them into slices. Peel and slice the red onions. In a bowl, combine soy sauce, miso paste and maple syrup.
In a frying pan, melt 10 g of butter over medium heat. Add the mushrooms and cook for 1 minute on each side. Pour in the sauce and cook for 10 minutes, turning the mushrooms halfway through cooking. Once golden brown, reserve the mushrooms out of the pan.
Add 10 g of butter to the pan and pour in the chopped red onions. Cook for 10 minutes over medium heat, stirring regularly. To book. Divide the raclette slices over 4 slices of bread, add the eryngii strips then the candied red onions. Close the croque-monsieur with a second slice of bread.
In a frying pan, melt 20 g of butter over medium-low heat, then add a crunch. Cook for 5 minutes, carefully turn the croque over and cook for another 5 minutes, until the cheese is melted. Repeat the operation for each croque-monsieur. Cut each croque in half and serve. You can keep the croque monsieurs warm in an oven at 75°C. This will give you time to prepare them and everyone will enjoy them hot.
