Thursday, 5 November 2009
fall in a glass
uh, where has october gone? - probably just escaped while we were all busy catching the last warm sunrays, carrying home the last big bunches of flowers from the market, doing our almost nostalgic "good bye summer jumps" into the river and watching the leaves turn golden.
but: as much as i love those days spent in a bikini and flipflops, i dont really mind the arrival of fall. the air is crisp, you are all wrapped up in a nice cashmere sweater - it's the return of hats and gloves and there is always an excuse for a hot chocolate.
let alone the big pot of pumpkin soup on the stove and a constant aroma of cinnamon and chocolate in the air. aint that bad, is it?
fall has one of my biggest addictions in store: mushrooms. give me a bucket of chanterelles and i am all yours. i turn into a greedy greedy person when it comes to chanterelles. because-i-just-want-them-all-to-myself. still i will be sharing this tiny little secret recipe with you. it's perfect for all of us nerds who like to chop things into small little bits and pieces and all in all is just a delicious tartar of mushrooms you can serve with some toasted bread or serve it with a dollop of creme fraiche with a soup. but of course it goes really well with game meat or any dish made with potatoes.
400g fresh mushrooms (such as chanterelles, cheps, brown mushrooms,...)
2 small, sour apples, finely cubed
2-3 tablespoons of olive oil
1 shallot, finely diced
1 tablespoon sage, finely diced
salt, freshly ground pepper
3 fresh egg yolks
1/2 lemon, juice
1 tablespoon mustard
2 tablespoons olive oil
1 dash of worcestershiresauce
1 dash of tabasco
clean mushrooms with a brush, then slice. heat oil in a pan, then fry the musrooms on high heat, making sure to stirr frequently. put in bowl and let cool - when cool, cube mushrooms very finely, mix with apple cubes. season with salt, pepper, sage and add finely cubed shallot.
in another bowl, mix egg yolks, lemon juice, mustard, olive oil, worcestershiresauce and tabasco and whisk. then add to the mushroom mixture & mix well.
IMPORTANT: eat on same day as made, since it contains fresh egg yolks.