Mushrooms

2,500 species of mushrooms are listed in the Loir-et-Cher department. Among the edible mushrooms found in our forests, the morels are the first to appear each year, followed by the chanterelles between May and June. The meadow mushrooms are harvested between June and September, and the parasol mushrooms, the porcinis, the sweet tooth and the death trumpets can be enjoyed fresh until November or even December, if the weather is mild.

It goes without saying that the restaurants in the Loir-et-Cher like to use local produce and know how to get the best out of it, whether its a home-cooked meal or fine dining.

Mushrooms stuffed with Selles-sur-Cher PDO goat’s cheese and honey

Serves 4:

Mushrooms stuffed with Selles-sur-Cher PDO goat’s cheese with honey

For 4 people :

After picking 12 large mushrooms, take a quick trip to the market for the rest of the ingredients:

200g fresh Selles-sur-Cher PDO goat’s cheese
2 sprigs of rosemary and 2 sprigs of thyme
6 teaspoons of honey
40ml of cream, lemon juice, salt and pepper

Preheat the oven to 150° C.

Finely chop the sprigs of rosemary and thyme
Clean your mushrooms, then cut off the stalks and finely chop them
Tip: a dash of lemon on the mushrooms will prevent them from darkening.
Place the goat’s cheese in a salad bowl and mash it with a fork
Add the cream to the cheese and mix together
Add the chopped mushroom stalks, salt and pepper
Place a little honey in each mushroom cap then the goat’s cheese and mushroom stuffing
Coat the stuffing with a little more honey
Sprinkle with thyme and chopped rosemary.
Place the stuffed mushroom caps in a dish and pour a drizzle of olive oil on each.

Bake for 50 minutes

Porcini mushroom risotto

You’ve had successful trip to the forest, and you’ve brought 500 porcini mushrooms back with you!
What could be more appetizing? We start making a risotto that the whole family will love.

For the risotto, we need:

1 garlic clove
1.4 l of vegetable or meat stock (which needs to be kept at a gentle boil while you’re preparing the risotto)

Porcini mushrooms

Arborio rice

Fresh parsley

And that’s all!

Mince and brown the garlic in a little oil.
Add the porcini mushrooms
Then add the rice, increase the heat and mix everything together (the rice should fry in the oil for 1 to 2 minutes with the mushrooms)
Add 2 glasses of boiling stock and stir
As the rice absorbs the stock, pour some more over
Stir regularly so that the risotto does not stick
To serve, add a little parsley (and for gourmets: some grated hard goat’s cheese)