Mushrooms browned hard in butter, a shallot, a swirl of cream: this fricassee finds its echo in Place des Épices’ Gorilla wild peppercorn, from the forests of Central Africa, mildly pungent, with subtle smoky notes and a woody warmth.
Serves 4 · 20 min
Ingredients
- 1 1/4 lb (600 g) mixed mushrooms, sliced
- 2 tbsp (30 g) butter
- 1 shallot, chopped
- 1 garlic clove, minced
- 1/4 cup (60 ml) heavy cream
- Salt
- A generous grinding of Gorilla Wild Peppercorn (Place des Épices)
- Some chopped parsley
Method
- Sauté 1 1/4 lb (600 g) sliced mixed mushrooms in 2 tbsp (30 g) butter over high heat for 8 to 10 minutes, until golden.
- Add 1 chopped shallot and 1 minced garlic clove and cook for 2 minutes more.
- Stir in 1/4 cup (60 ml) heavy cream and season with salt.
- Finish with a generous grinding of the Gorilla wild pepper, whose smoky, woody notes suit the mushrooms, and some chopped parsley.
The star of this recipe: Gorilla Wild Peppercorn, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
