Cyril Lignac's porcini mushroom fricassee recipe

It's porcini mushroom season! Chef Cyril Lignac offers us to cook them in mushroom fricassee for a gourmet meal as possible.

 Cyril Lignac's porcini mushroom fricassee recipe

' Me, I'm sad to be back from vacation, but I'm always happy because in September we have the porcini mushrooms “, explains Cyril Lignac on RTL. And what better way to savor these mushrooms than to prepare them fricassee ? Take your spatulas and your pans, we explain here how to prepare the recipe for fricassee of porcini mushrooms Cyril Lignac !

The ingredients of Cyril Lignac's porcini mushroom fricassee

This recipe contains ingredients that are very easy to find in stores. Here are which ones:

  • porcini mushrooms
  • Olive oil
  • Butter hazelnut (if possible demi-sel)
  • Grapeseed oil
  • shallots
  • Garlic
  • fresh parsley
  • Cream
  • An egg

As for utensils, you will need a sharp knife, a cutting board, a frying pan, a saucepan, a spatula, a slotted spoon and a blender.

The stages of Cyril Lignac's porcini mushroom fricassee

This fricassee recipe mushrooms by Cyril Lignac requires a few steps, but all are easy to follow. Here's how:

  1. Scrape the ceps, then separate the head from the tail. Immerse the porcini mushrooms in a little water and white vinegar to remove the remaining dirt.
  2. Chop the ceps. ' If I have a lot of buds, I save the tails to make a little sauce. If I'm poor in heads and tails, I cook everything “, specifies Cyril Lignac.
  3. Fry the mushrooms with olive oil. Once the vegetable water is in the pan, remove the mushroom heads using a slotted spoon.
  4. In another skillet, heat the hazelnut butter and a drizzle of grapeseed oil so that the butter does not burn. Put the mushrooms, shallots, garlic in the pan. When everything is cooked, add fresh parsley.
  5. In the pan with the vegetable water, cook the mushroom tails and mix them with a little cream. Cook an egg for 6 minutes to obtain a soft-boiled egg.

All you have to do is taste the fricassee of porcini mushrooms, with the soft-boiled egg, the mushroom velouté, and a few croutons. Enjoy your lunch !

The complete chronicle of Cyril Lignac on RTL is to be found here .Source