All posts tagged: mushroom

All Blacks Risotto – Wild Mushrooms Wild Rice Risotto / Comte Apple Fritters

Sorry if you clicked it, thinking it was about the NZ soccer team. This photo was taken at the beginning of my holiday and the last week I hardly saw a blue sky. Just around the corner and behind the house is a grassy space with laundry lines and walnut trees. One day we took a walk in the woods, looking for mushrooms, but we didn’t find any. Alas, we stumbled upon a sight of mushrooms spread widely across the grass. These were the most beautiful looking mushrooms I’d seen. They are called Petit Gris due to the grey colour. While Cyrille was looking for information to make sure they were edible, though he was 99% sure, because he had another life at risk, ME, I cleaned the mushrooms by just shaking off the soil and grass. Last time we experienced that mushrooms had been left uncooked bred hundreds of wiggly creatures overnight. So this time we cooked them right away even though we didn’t plan to eat them that night. These mushrooms contained a …

Being real French – Mushroom Picking and Jura Wine

Can you imagine how lucky I am waking up every morning to this panoramic landscape? I must have done something right in the past or past life to have this kind of luck. Or my passion for food, wine and cheese has led me to this. Whatever the reason is it’s a bliss. Although it’s not sunny every day this time of the year, it has its own charm. When the rays of afternoon sun shine the plateau of Mt Jura, it feels like a paradise. Even the French say I’m more French than the French because I know more about cheese and wine than the ordinary French; they like drinking and eating them than knowing them. Also, my appetite for food is bigger than the French. I must look strange to the French, knowing so much about French food. Well, I’ve been in France on and off for the last 5 years, 1-3 months each time. I’ve tried most of the food and cheese. One of the great pleasures of French life is eating …

Beef Mushroom Stir-fry / Georgian Wine Saperavi

Here is the most versatile and no-fail recipe for you, which you are going to appreciate. This goes with any type of carbohydrate you choose. It’s a genetic stir-fry that can be made with any vegetables and proteins you have in the fridge, beef, chicken, shrimps or tuna. I often make this when I don’t have time or don’t want to use my creativity and energy. The basic flavour is based on Korean Bulgogi (you surely know this world-famous dish by now :)), which I’ve once mentioned in this post. The reason Bulgogi is so popular is that it is full of umami – soy sauce and sweetness. Soy sauce, just like wine and cheese, is the art of yeast. When I was a little girl, my favourite dish was an egg fried rice with soy sauce and sesame, which was one of the most popular breakfast menus. It is oriental scrambled eggs. Eggs on Bread vs Eggs on Rice. Additionally, I would eat the fried rice with toasted seaweed. Hmm..yum! My mouth is watering …