Mousseron mushrooms recipe. Mousserons in sauce with bacon and egg.
This mouserron mushrooms recipe is simple to make but packs in a lot of flavour. As dinner, lunch, or even a different take on the “bacon, egg and mushrooms” for breakfast. Or served on toast. Or an open sandwich…you choose. I chose bacon.
I wish I could say that I foraged for these mousserons, but there’s no way (I think) that there are any where I live in North London. But I’m just happy that one of the major supermarkets stock these days wild mushrooms. Why they didn’t do it until now I have no idea, but long it might continue.
- 200g mousseron mushrooms
- 1 medium onion
- 6 colves of garlic
- 1 chili
- 1 spoon creme fraiche
- salt and pepper
- 25ml olive oil
- fresh parsley
- 1 spring garlic
- 2 eggs (optional)
- bacon (optional)
Cut the onion in half and slice it. Peel the garlic, leave whole. Slice half the chili, finely chop the other half. If you do have spring garlic, chop it together with the parsley. That’s all the prep done.
Put the onion, sliced chili and the garlic cloves to a pan with the olive oil. Fry until the onion starts to catch on some colour. Add the mousseron mushrooms and stir well. Leave for a couple of minutes to soften.
Pour in approx 100ml of water, or even half water half white wine. Season with salt and pepper to taste. Leave to cook for about 10 minutes. The liquid will reduce and form the thicker sauce. Once done, stir in the creme fraiche and sprinkle the chopped parsley, garlic and chili over the dish.
Serve as a vegetarian dish with some fresh crusty bread or over toast, or, if you’re not a vegetarian but a bacon addict like me, with some fried bacon and eggs maybe, boiled or even fried.
- Squid ink spaghetti with wild mushrooms (mousserons).
- St George’s mushrooms with sherry sauce.
- Beef with morel mushrooms in a creamy sauce.