Cheese & garlic stuffed mushrooms

cheese stuffed mushrooms_001

White mushrooms, also called champignons de Paris in France, have an important place in French gastronomy. Very few of them are now grown in Paris and I’ve met one of the last mushroom grower in Paris, Angel Moioli. He’s surely distributing some of the best mushrooms around here, including healthy Shiitake. If you have the opportunity to pass by someday, here is the address where you can buy directly the mushrooms from the farm : at the crossing of avenue Général de Gaulle avenue and rue Jean Macé, 78360 Montesson.

My top three for eating this white mushrooms are raw, in a hot creamy soup and stuffed with cheese and garlic. That last is super easy to make and make a delicious appetizer or starter. If you want it even more simple and can find classic ©Boursin in your supermarket, you can stuff directly the mushrooms with it, cook and serve.

Cheese and garlic stuffed mushrooms

Ingredients (4 serving) :

  • 12-16 white mushrooms
  • 150g/5,3oz ricotta
  • 1 garlic clove
  • chives and/or parsley
  • salt & Pepper

Directions:

Preheat the oven to 180°C/350°F.

Wash, peel if necessary and cut the edge of the stems. Remove the stems from the mushrooms, chope and set aside.

Peel and chope the garlic finely as well as the chives. Mix the ricotta, chopped garlic, chives and mushroom stems. Season with salt and pepper according to your taste.

Fill the mushrooms caps with the ricotta mixture.

Place in an oven dish and cook for 20 minutes.

Champignonniere-Les-Carierres

Mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts

Kasha, mushrooms pancakes, butternut and chestnuts-4

Photo Credit: Les Recettes de Juliette

On Novembre 16th-17th, I participated to the food bloggers exhibition (Salon du Blog Culinaire) by 750g in Soisson. A nice event to spend time with the girls and meet other bloggers like Chloé et Ingrid.

With the team Marine, Nelly, Elodie and Juliette, we drove to the exhibition on Saturday as early as 7.00am for those who were cooking at 10.00am. Juliette and I had a show at 12.00pm.

food bloggers in Soisson

For this first participation, we presented a mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts recipe. A seasonal, tasty and vegetarian recipe we both love. This was the first time I used roasted kasha – the roasted buckwheat seeds. If you like buckwheat, you’ll love kasha. You can cook kasha to use as semolina or to make other preparations such as pancakes. You can also simply eat it raw, sprinkled on salad for example.

Mushroom buckwheat pancakes, butternut squash purée and chopped chestnuts

Kasha and mushroom pancakes, butternut and chestnuts

Photo credit: Les Recettes de Juliette

Ingredients (4 servings):

For the pancakes

  • 150g/5,3oz buckwheat roasted kasha
  • 150g/5,3oz mushrooms
  • 3 eggs
  • 1 shallot
  • Chives
  • Salt and pepper

For the purée

  • 1 medium butternut squash
  • 150g/5,3oz peeled and cooked chestnuts
  • 10cl/3,4 fl.oz spelt cream (or equivalent)
  • 1 onion
  • 1 tablespoon of cashew nut butter
  • Olive oil
  • Salt & Pepper

Directions:

The butternut squash purée

  1. Cut squash in half, lengthwise and discard seeds. Peel and cut in big pieces.
  2. Steam squash for 20 minutes. Blend until smooth and add spelt cream.
  3. Add one tablespoon of olive oil and cashew butter and mix. Add salt & pepper. Add water if needed to dilute the sauce. Reserve.
  4. Chop the chestnuts. Reserve.

The mushrooms pancakes

  1. Bring a large pot of water to a boil. Add the buchwheat roasted kasha and cook for 5 minutes.
  2. Drain and place in a mixing robot. Add the eggs, salt and pepper. Blend until smooth. Pour in a large bowl. Reserve.
  3. Wash and cut the mushrooms in small pieces.
  4. Peel and chop the shallot.
  5. Heat a pan at medium heat. Add one tablespoon of olive oil and then shallot and mushrooms. Cook for 10 minutes. Stir regularly.
  6. Finely chop the chives.
  7. Add shallot and mushrooms and chives in the batter.
  8. Heat a non-stick frying pan over a medium heat and add one tablespoon of olive oil. Add a ladle of batter and flaten to make a pancake shape. Cook for 5 minutes, then turn it over and cook for 2-3 more minutes until golden brown on both sides.
  9. Repeat until all the batter is used up.
  10. Serve the pancakes with butternut squash purée sprinkled with chestnuts.
mushroom buckwheat pancakes, butternut and chestnuts-2

Photo credit: Les Recettes de Juliette

The recipe in French / La recette en français, c’est par ici !

Homemade pommes dauphines and blue cheese & mushroom sauce

Pommes Dauphines recipe-2

When I have to think of a perfect dinner party side, gratin dauphinois and green beans always come to my mind. But my favorite is certainly pommes dauphines. This traditional French side dish is made of mashed potatoes and choux pastry. I served it with a blue cheese and mushroom sauce.

Ingredient (4 servings) :

  • 700g/1,5lbs potatoes (Bintje or equivalent)
  • 125g/4,5oz flour
  • 75g/2,6oz butter
  • 3 eggs
  • 20cl/6,6fl.oz. water
  • 2 tablespoons of olive oil
  • Salt, white pepper

Mushroom sauce

  • 1 onion
  • 150g/6oz mushrooms
  • 3 tablespoons dairy cream
  • 50g/2oz blue cheese
  • 1 tablespoon of olive oil
  • Salt, white pepper
  • 1 pinch of Cayenne or Espelette pepper powder

Pommes Dauphines recipe-3

Directions:

Preheat the oven to 200°C/390°F*.

Peel the potatoes. Cut in big pieces and steam for 20 minutes.

Boil the water and butter. Tip the flour in all in once. Beat the mixture vigorously. Continue to heat and beat until the pastry becomes solid and doesn’t stick to the saucepan sides.

Take the saucepan out of the heat. Add the eggs one by one and beat the mixture.  Dry the mixture by heating and beating it vigorously until a bit solid.

Place the potatoes in a bowl. Mash them with a fork and a piece of butter. Add salt and white pepper. Add the choux pastry to the mashed potatoes. Mix it well.

Make smalls balls with the potatoes mixture. Place in an oven plate. Pour the olive oil. Cook for 30 minutes.

Meanwhile, prepare the blue cheese and mushroom sauce

Peel and chop the onion. Place in saucepan. Add the olive oil. Heat gently.

Clean and cut the mushrooms in small pieces. Add into the saucepan.

Cook until golden. Add the dairy cream and blue cheese. Add salt, white pepper and hot pepper powder at your convenience.

*Note: For this recipe, I choose to cook the pommes dauphines in the oven so it’s lower-fat. You might also cook them in a fryer until golden. It will be more crispy.

Pommes Dauphines recipe