Autumn mushrooms

• Choose an assortment of seasonal mushrooms: porcini, chanterelles, and sparassis. Clean them carefully, avoiding getting them too wet. Set aside a few nice porcini to serve raw, simply sliced ​​into thin strips.

• Prepare the sparassis in vinegar. Bring a vegetable stock to a simmer with white vinegar, chopped onions and shallots, garlic, a few coriander seeds, pepper, a pinch of nutmeg and cloves, as well as thyme, bay leaf, and a few parsley stems. Season with salt. Add peanut oil, then pour this hot marinade over the previously cleaned sparassis. Let them cool and marinate so they retain both their crispness and a vibrant flavor.

• To make walnut wine vinegar , combine five parts red wine vinegar to one part walnut wine, then add muscovado sugar. Reduce gently until you obtain a slightly syrupy vinegar, where the acidity retains its freshness behind the deep walnut notes.

• Prepare a rich beef jus, reduce it, and then add a touch of oxidative wine at the end of cooking. The jus should remain powerful but vibrant enough to complement the mushrooms without overpowering them.

• Grill the porcini, chanterelle, and a few pieces of sparassis over high heat to color them while preserving their texture. Quickly wilt a few kale leaves. At the last minute, add the chopped valerian, lovage, and the foraged herbs.

• Using the mushroom marinade, make a light, airy emulsionwith a hint of vinegar. Also prepare some pieces of golden, crispy fried bread.

• Arrange the grilled and marinated mushrooms, a few Vitis grapes, and the kale on each plate. Add the thin slices of raw porcini mushrooms, a few dollops of emulsion, and a drizzle of walnut wine vinegar. Drizzle the beef jus with oxidative wine here and there, then finish with the fried bread and fresh herbs.

• The warmth and the raw, the acidity of the vinegar, the depth of the juice and the sweetness of the grape then come together to accompany what the undergrowth offers us at the beginning of autumn.

~
Enjoy your meal.