by Pascal Le Boucher http://pascalleboucher.com Makes one main portion or two starters In the starter version, use 1 extra egg to make two slices of bread and cut the slice of bread in half. Ingredients 28 g smoked wild mix 250 ml (1...
Read more– Risotto with porcinis and truffle oil.
From www.foodingue.com Unlike many people, I have never been a big fan of risotto. Perhaps it’s because I’ve eaten ordinary risotto in the past that I’ve never been inclined to eat it more often. In the last few...
Read more– Seaweed Tartar
– Coarsely crush 30 gr of Kombu and rehydrate it for 1 hour in a broth made with hot water and 2 teaspoons of our Forest Umami. – Drain the seaweed and mix it with : 4 tbsp. olive oil 3 tbsp capers or pickles 1 onion 2 cloves...
Read more– Quebec lamb hind shanks with Labrador Tea
Ingredients: – 4 Québec lamb hind shanks – 1 tsp powdered Labrador tea (Gaspésie Sauvage) – 1 Tbsp Sea salt – fresh coarsely ground pepper – 2 Kaffir lime leaves (if not available, use zest of ½...
Read more– Apple, celery and wild mint juice
Ingredients for 2 cups: 4 apples 2 sticks of celery dried wild mint leaves Utensils: Juice extractor Blender Preparation: Cut the apples in quarters, use a juice extractor to collect the juice, put it in a blender. Wash the celery, use a...
Read moreHow to rehydrate dried mushrooms ?
Drying is an old traditional preservation method known for centuries. Wild mushrooms intensify in flavour and aroma when dried. They may be used in soups, stuffings and gratins. They’re the perfect trimming for pastas, rice, potatoes and...
Read more– Forest Sauce
Ingredients for 8 people : 250 ml fond de veau 150 ml of 15% cream 100 ml white wine 15 ml maple syrup 1 bag of rehydrated Wild Mix 2 french-cut shallots 15 ml pressed garlic Salt and pepper to taste 1. Finely french-cut the shallots. 2...
Read more– Boletes Hamburgers
1 bag of rehydrated Boletes Mix 4 small hamburger buns 250 gr. of ground beef 50 gr. of blue cheese, Roquefort type 1 onion, 1 clove garlic, parsley 100 ml. of fresh cream butter, salt and pepper 4 salad leaves – Finely chop the...
Read more– Cream of Lobster Mushroom
– Fry 2 sachets of rehydrated Lobster Mushrooms cut in small pieces in a little oil, during 15 minutes. Stir frequently! – Finely chop 1 onion, 1 celery stick and one leak white – Add vegetables, salt, a bay leaf and...
Read more– Forestière custard
1 bag of rehydrated Wild Mix 1 sweet red pepper 4 eggs 4 tablespoons of fresh cream, oil, butter, salt, and pepper – Cook mushrooms in a little oil and butter. – Meanwhile, cut the pepper in strips then dice. – Beat...
Read more– Yellowfoot gourmet omelette.
1 bag of rehydrated Yellowfoot 5 eggs 2 tablespoons of fresh cream 50 gr. of grated cheese 1 clove garlic 2 tablespoons of chives, oil, butter, salt and pepper – Cook mushrooms and chopped garlic in oil and butter. – Add...
Read more– Yellowfoot beef bourguignon
Ingredients: – 1 kg of beef, cut in pieces – 750 ml of red wine – 1 bag of rehydrated Yellowfoot – 200 ml oil – 40 g of butter – 2 tablespoons flour – 1 large onion – 5 medium...
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