The Parasol Mushroom is a fairly common mushroom in many countries. It is very tasty and easy to prepare. It has a beautiful juicy and meaty texture and its flavour is delicate with a touch of lemon. Simply fry the caps alla Milanese or stuff young parasol mushrooms with onion, sage or minced meat. Enjoy with a glass of fresh, not too complex white wine. Soave, Burgundy, Loire: all good. … More Parasol Mushrooms alla Milanese
Tourte de Blette, also known as Tourta de Bléa, comes in two varieties: sweet and savoury. The savoury one is filled with a mixture of Chard, Rice, Eggs, Onion, Nutmeg and Parmesan Cheese. Chard is a forgotten vegetable and often replaced by spinach. The leaves of chard are firmer and the taste is more intense, so normal spinach is not a real alternative. Water spinach, well known in the Asian kitchen, works much better. Enjoy with a glass of Côtes de Provence. … More Tourte de Blette
Enjoy the citrus aroma and the intriguing tingling effect on the tongue of the Sichuan Peppers in combination with the duck breast. Serve with stir fried vegetables and a cup of Jasmine tea. Or a glass of Pinot Noir if you prefer red wine. … More Duck Breast with Sichuan Pepper
