Mushrooms, oyster mushrooms and shiitake mushrooms from Lionel, a farmer in L’Yonne, delighted Nadège Garnier, a cook in Nemours for the “Entre-Pot” cannery.
Mushroom broth
My extra thing, above all, don’t throw away your mushroom feet. It’s eaten, it’s very good, it’s full of flavors. You can wash them perfectly well, put them in salted water with a turnip, a piece of celery, a carrot; make a great broth. Once it boils, you remove the stems and your broth has the flavor of wild mushrooms.