Wild Mushrooms Cooking @ The Chef Kitchen

Savoring the Swiss Forest Harvest: A Culinary Delight with Fresh Mushrooms

As autumn paints the Swiss forests in hues of gold and amber, mushroom enthusiasts find joy in foraging for fresh fungi. Among the treasures of the forest, girolles (or chanterelles) stand out, their vibrant golden caps gleaming like hidden gems amidst the fallen leaves. These mushrooms, prized for their delicate flavor and firm texture, are perfect for creating a range of culinary delights. Whether in a simple omelette or preserved in olive oil, girolles bring a taste of the forest to your table.

Omelette with Girolles

Ingredients:

• Fresh girolles, cleaned and trimmed
• Eggs
• Salt and pepper to taste
• Fresh thyme leaves
• Butter

Instructions:

1. Sauté the Girolles: In a hot pan, melt a knob of butter. Add the cleaned girolles and sauté until they release their moisture and turn golden brown. Sprinkle in fresh thyme leaves for an aromatic touch.
2. Prepare the Eggs: In a bowl, whisk the eggs with a pinch of salt and pepper.
3. Cook the Omelette: Pour the eggs into the pan with the girolles. Let it cook gently, lifting the edges to allow the uncooked eggs to flow underneath. Once the omelette is mostly set, fold it in half and serve hot.

This simple omelette highlights the earthy flavors of the girolles, making it a perfect dish for a cozy autumn evening.

Preserved Mushrooms in Olive Oil

Preserving mushrooms in olive oil is a traditional method that not only extends their shelf life but also infuses them with rich, aromatic flavors. Here’s how you can make your own at home:

Ingredients:

• Fresh mushrooms (such as girolles or other varieties)
• Extra virgin olive oil
• Sea salt
• Freshly ground black pepper
• Fresh thyme
• Bay leaves
• Rosemary sprigs
• Mustard seeds
• White vinegar

Instructions:

1. Prepare the Mushrooms: Clean the mushrooms thoroughly, removing any dirt or debris. If they are large, cut them into smaller, bite-sized pieces.
2. Blanch the Mushrooms: Bring a pot of water to a boil, add a splash of white vinegar, and blanch the mushrooms for 2-3 minutes. This step helps in preserving their texture and flavor.
3. Season the Mushrooms: In a large bowl, toss the blanched mushrooms with sea salt, freshly ground black pepper, mustard seeds, fresh thyme, bay leaves, and rosemary sprigs. The seasoning should be well-distributed to ensure that every bite is flavorful.
4. Pack the Mushrooms: Sterilize glass jars by boiling them in water for a few minutes. Once they are dry, pack the seasoned mushrooms into the jars, leaving a little space at the top.
5. Add Olive Oil: Pour extra virgin olive oil over the mushrooms, making sure they are completely submerged. The oil acts as a preservative and a flavor enhancer.
6. Seal and Store: Seal the jars tightly and store them in a cool, dark place. The mushrooms will be ready to eat in about a week and can be enjoyed for several months.

These preserved mushrooms are incredibly versatile. They can be added to pasta, salads, or served as a side dish. The infused olive oil is also perfect for drizzling over dishes or using as a base for dressings.