A Hotel Restaurant with a view of Notre Dame de Reims
The restaurant is located on the forecourt of Reims Cathedral, in the former fire station, Caserne Chanzy. Julien Raphanel, chef of La Grande Georgette in Reims, gives you his recipes based on button mushrooms. For example, the perfect egg and mushroom cream. In this program the chef also gives you his tips and tricks for cooking it well. We also discover one of the producers with whom he works with other local products such as lentils and flour from Contal Farmer in the Ardennes.
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The good button mushrooms
Button mushrooms have uniform color from stipe to cap. White or pink in color, they are very firm and plump and the lamellae are pink to black-brown in color.
Button mushrooms make delicious accompaniments to meat or fish, obviously. But we can very well eat them raw in thin slices with a drizzle of olive oil and lemon or also pan-fried, well browned with garlic and parsley. Sometimes they are simmered to make soups or consumed. They are also prepared for risottos or in gourmet quiches. Short, button mushrooms are good in a thousand ways !
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Storage and preparation tips
They will keep for three to four days in the refrigerator., in an airtight box to avoid blows and therefore they do not blacken! Before consuming them, cut off the earthy end of the stem. Pass them quickly under cold water then dry them with absorbent paper. To keep the “whiteness” of the hat, you can peel them.
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