"In my family, we all have a drug: mushrooms! I try to take my loved ones as often as possible to pick in the alpine woods that surround us. If I could, I would go every morning: nothing like starting a healthy day and communing with nature. Having the chance to come back with seven or eight kinds of mushrooms and cook them without them seeing the fridge (the real secret) is fabulous!
Read also: Ceps, chanterelles, boletus ... The secrets of a successful mushroom picking
In spring, the choice is quite limited, but you can find the Saint-Georges tricholome (or wood mousseron) - ideal for the recipe I offer, it is an extraordinary product, the best mushroom that exists! There is also the morel, but be careful, it will have to be cooked well, because, raw, it is toxic: blanch it and stuff it, for example, with its tail or with a poultry stuffing. Containment requires, picking is prohibited ... but you can still find what to make this recipe for mushrooms
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