These recipes are available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.
RECIPES WITH OUR MUSHROOM SPREAD WITH SUMMER TRUFFLES AND BLACK OLIVES
Scrambled eggs with our mushroom spread with summer truffles and black olives (Recipe for 2-3 people - Preparation time: 10 min - Cooking time: 5 min):
Mix in a bowl 2 tablespoons of thick cream (about 50g) and the content of our mushroom spread (with summer truffles and black olives) jar, adjust the seasoning according to your taste with our summer truffle seasoning in powder (assaisonnement à la truffe d'été en poudre).
Then break your 5 eggs in a bowl and blend lightly them with a fork to break the yolk.
Boil a large pot of water to use as a double boiler by placing a smaller pan in which you will melt 50g butter (for example your white truffle flavored butter) before adding the eggs.
Stir constantly with a wooden spoon and when the eggs are creamy, add to this creamy mixture our mushroom spread (with summer truffles and black olives), and stir constantly.
As soon as the preparation is creamy, spread the scrambled eggs into individual ramekins and serve immediately, sprinkled with a few grains of our sea salt with black truffle (fleur de sel à la truffe noire).
Do not overcook your scrambled eggs, otherwise you will lose in softness and aromatic intensity.
Try our recipe for your next brunch!
Instead of our mushroom spread with summer truffles and black olives, you can add our mustard with olive oil, black pepper and flavored with black truffle (moutarde aux saveurs de truffe et poivre noir), or even better our sliced black winter truffles (brisures de truffes noires).
Download recipe sheet
You can adapt this recipe using our other mushroom spreads:
- Mushroom spread with summer truffles and anchovies,
- Mushroom spread flavored with white truffle.
Discover our other good recipes in our blog:
- Good recipes with our pickled mushrooms,
- Good recipes with our mushrooms powders,
- Good recipes with our dried porcini,
- Good recipes with our porcini in brine,
- Good recipes with our dried morels,
- Good recipes with our morels in brine,
- Good recipes with our dried chanterelles,
- Good recipes with our chanterelles in brine,
- Good recipes with our dried horn of plenty mushrooms,
- Good recipes with our dried little mushrooms,
- Good recipes with our dried mixed mushrooms,
- Good recipes with our mushrooms mix in brine,
- Good recipes with our whole winter black truffles in brine,
- Good recipes with our sliced winter black truffles in brine,
- Good recipes with our winter black truffle juice in brine,
- Good recipes with our whole summer truffles in brine,
- Good recipes with our sliced summer truffles in brine,
- Good recipes with our black truffle salt,
- Good recipes with our mustards with mushrooms,
- Good recipes with our oils flavored with mushrooms,
- Good recipes with our mushrooms spreads and creams,
- Good recipes with our porcini pasta,
- Good recipes with our mushrooms risottos,
- Good recipes with porcini cream soup,
- Good recipes with preparations for omelettes with mushrooms,
- Good recipes with meat pates with mushrooms.
COMMENTS ON THE RECIPES
Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.
You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.
To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:
- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,
- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.
We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.
As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.
In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):
- Do regular physical activity at a rate of at least 30 minutes a day,
- Balance and vary your diet:
o Reduce the intake of sugars and fats in your diet,
o Eat 5 fruits and vegetables daily,
o Reduce your salt consumption.
DISCOVER OUR VARIOUS BLOG POSTS:
- About Eguisheim,
- Eguisheim Mushroom Festival,
- Mushroom picking,
- Mushroom drying,
- Poisoning by mushrooms,
- The largest living being on earth is a mushroom,
- Ticks and Lyme disease,
- Mushroom radioactivity.