It is time! For wild mushrooms! One of our favorite meals in autumn. We prefer it pretty simple, with either an omelette or a risotto or, as in this case, a crusty baguette. Bolets and girolles are sautéed in olive oil, a little knob of butter and served with lemon juice, nutmeg and a persillade(mix of shallots, garlic and parsley. It speaks of autumn and forest and cool days. And what else is autumn about after all.

I dont give exact quantities because it depends on the type of mushrooms you have and on your appetite. I used about 200g.

Bolets and girolles wild mushrooms

Recipe:

• About 200g mix of different wild mushrooms like girolles, chanterelles, trompettes de mort, bolets, cepes and whatever safe edible ones you can find in the woods or on the market.
• 1 onion or two shallots
• A bouquet of fresh parsley
• 1 big clove of garlic
• juice of half a lemon
• nutmeg
• salt and pepper
• olive oil
• knob of butter

1. Clean the mushrooms with a brush or rinse under running water and dry immediately with a dry towel.
2. Melt the butter along with olive oil in a pan.
3. Add the mushrooms and sauté until the mushrooms are almost tender and caramelized.
4. Chop the onion or shallots and garlic and add to the mushrooms. Sauté for another few minutes until soft and translucent and the mushrooms caramelized.
5. Add the chopped parsley, lemon juice and grated nutmeg to taste.
6. Season with salt and pepper.
7. Serve warm with crusty baguette and butter.

Serves 2 people

Girolles washed and dried with a dry towel and the bolets cleaned with a soft brush while the stems are scraped with a knife.

Pinch of salt:

1. Mushrooms shrink a lot when cooked, so get more than you think you need..
2. Don’t soak mushrooms in water, they absorb water very quickly and get soggy. I prefer to use asoft brush.
3. Make sure you pick edible safe mushrooms when you go pick in the woods, or take to your pharmacist for identification.
4. Serve sautéed wild mushrooms with an omelette or a risotto or top off a mushroom soup with a mix of wild mushrooms.
5. A venison pie is delicious with wild mushrooms.