At Campanile restaurants, we are committed to offering you seasonal, locally sourced products. As the leaves begin to fall and the air cools down, mushrooms become the must-have ingredients of autumn. That's why we decided to feature them in our brand new Autumn / Winter menu. Starting from September, discover our latest culinary creation: stuffed chicken ballotine with mushroom duxelles and a medley of heirloom vegetables. Does that make your mouth water already? While we await the pleasure of having you at our table, one of our Campanile chefs wanted to share their flagship recipe for cooking autumn mushrooms in no time. Enjoy your meal!
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A Quick and Delicious Recipe!
Ingredients for 4 people:
- 1 kg of oyster mushrooms, porcini mushrooms, chanterelle mushrooms, button mushrooms, black trumpets
- 25 g of butter
- 3 tablespoons of fresh cream
- 1 garlic clove
- 1 shallot
- Parsley
Wash and roughly chop your mushrooms and the bouquet garni.
Sauté garlic and shallot in melted butter in a pan for 5 minutes.
Add the mushrooms and cook until all the water evaporates.
Stir in the fresh cream and let it simmer for 5 minutes over low heat.
Sprinkle with your parsley, a pinch of salt, and a dash of pepper.
Enjoy your meal!
Two Dishes in One, Perfect for the Next Day!
Did you go a little overboard with the quantities? Don't like wasting food? Neither do we! To avoid food waste, one of our chefs suggests a variation of the recipe, perfect for recycling without getting bored: the mushroom gratin.
While the oven preheats to 190°C, beat 2 egg whites until stiff peaks form.
Keep the yolks aside and mix them with 3 tablespoons of fresh cream.
Take out the leftovers from your sautéed mushrooms and mix them with the beaten egg whites.
Add a pinch of salt, a twist of pepper, and a generous amount of grated Gruyère cheese for creaminess.
Stir everything with love and place your mixture in a gratin dish. Off to the oven for 10 to 15 minutes at 190°C. It's ready!
Another option is to prepare a delicious mushroom velouté in just two minutes. Simply blend your sautéed mushrooms with half a liter of water and a bouillon cube. Warm it up, and then serve with a sprinkle of grated parmesan on top.
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Autumn mushrooms are naturally full of flavors. While a good mushroom sauté delights carnivores, flexitarians, and vegetarians alike, it takes just a little extra to add a twist to the recipe. For example, you can add diced smoked bacon, chorizo, or chicken.
Spices are also great allies to enhance their smoky bouquet. A pinch of cinnamon, chili, nutmeg, or finely grated chocolate will take your dish to a new taste dimension !
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