1 package of puff pastry 1 egg yolk 1 bag of rehydrated Porcinis 25 gr. of butter 100 ml. of fresh cream chives, parsley, salt and pepper – Unfold pastry, wet lightly then fold in two. – Cut in four rectangles, spread with...
Read more– Porcini and truffle spaghetti
Recipe found on the web ! http://www.ptitchef.com/ Ingredients for 4 people : At the Salon Rest’Hôte 2008 in Québec, I had the opportunity to find some nice products including dried mushrooms from Gaspésie Sauvage. These mushrooms are...
Read more– Deer médaillons and Wild Mushrooms pastry
RECIPE FOR 8 PEOPLE Ingredients : 8 Deer médaillons 8 puff pastry disks 4 bags of dried porcinis 4 bags of dried chanterelles 100g foie gras 100g of chicken breast 100 ml cream 2 fresh egg 30 ml olive oil 20g butter Salt and...
Read more– Salmon and Chanterelle pie
Serves 4: 1 puff pastry roll 1 sachet of rehydrated chanterelles 500 gr. of fresh salmon 200 ml. of fresh liquid cream 2 egg yolks 1 teaspoon of coriander seeds, butter or oil salt and freshly ground black pepper – Line pie pan...
Read more– Swollen-Stalked Cat fritters
Serves 4: – Rehydrate the bag of swollen-stalked cats in a mixture of lukewarm water and white wine for several hours. Drain. – Prepare a marinade with a squirt of lemon, 150 ml. of grape pip oil, salt and pepper. – Let...
Read more– A picker’s recipe
1 bag of Wild Mix rehydrated in a vegetable broth. Cook some sliced shallots in a little olive oil. Add 1 tbsp of flour and mix. Let cook on low heat. Add the mushrooms and the rehydration liquid Blend well. Let cook on low heat for five...
Read more– Country Morels (to accompany the roast)
– Rehydrate one bag of morels. – Cut morels in rings as well as shallots. – Fry them in the butter and oil. – Season with salt and pepper. – Add a good spoonful of cider. – Cook on low...
Read more– Ris de Veau with Morels
Ingredients for 4 people : – 4 veal sweetbreads, approx. 200 g per person – 5 small or 3 large morels (fresh or dried) – 150 to 200 ml of cream – 1 onion – 2 small carottes – 1/2 leek – 1 heaping...
Read more– Honey… Honey Mushroom
1 bag of Honey Mushrooms rehydrated in a poultry broth 1 shallot 2 tablespoons of honey 150 ml of dry white wine 150 ml of fresh cream 2 whole bread toasts 2 tablespoons of grated Swiss cheese Parsley Butter Salt Pepper Fry rehydrated...
Read more– Hedgehog and cod au gratin
Ingredients: 2 bags of Hedgehog Mushrooms rehydrated in court-bouillon 600 g of cod cooked in court-bouillon 50 g of butter 1 lemon Salt, pepper 4 hard-boiled eggs 200 ml of fresh cream 100 g of grated Gruyere cheese . Cook cod in a...
Read more– Shrimp and Lactarius tagliatelle starter
Ingredients : 1 bag of Lactarius rehydrated in chicken stock 250 g of tagliatelle with tomato 100 g shrimps olive oil salt and pepper 1 clove of garlic Fry the Lactarius in the oil for a few minutes, season with salt and...
Read more– Scalloped potatoes with dried wild mushrooms
Recipe by Mme Danielle Bernard of Carleton-sur-Mer For 4 people Ingredients 6 medium potatoes Garlic (optional) Oil or butter 15% cream Salt, pepper 1 bag of dried mushrooms of your choice Soak the mushrooms in warm water for 1 hour...
Read more