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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Black Trumpet Bouchées With Chanterelle Mousse

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black trumpet chanterelle mousse bouchees

Here’s the appetizer I started out with at the Hunt ‘N’ Munch: little savory eclairs flecked with black trumpets, filled with a chanterelle cheese mousse, and topped with a pickled chanterelle.

The “bouchée” description is just the pretty name given to savory, filled bites of pate a choux like this. If pate choux isn’t in your culinary repertoire, it should be, not only can it be sweet or savory depending on what you want, it can also be piped and poached, then fried to make a type of gnocchi.

You could vary the combinations and ingredients, like using dried mushrooms in the pate a choux dough instead of fresh black trumpets, or…whatever you want-its really versatile.

black trumpet chanterelle mousse bouchees

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Black Trumpet Bouchées With Chanterelle Mousse

Yield-about 30 cream puffs depending on how big you make them
Prep Time15 mins
Cook Time1 hr 30 mins
Course: Appetizer, Snack
Cuisine: French
Keyword: Bouchee, Chanterelle mushrooms, Mushroom Mousse

Ingredients

  • 1/2 cup fresh black trumpet mushrooms chopped
  • 4 large eggs
  • 1 1/4 cup flour
  • 1/2 stick unsalted butter
  • 3 tbsp parmesan cheese grated
  • 1/4 tsp kosher salt
  • 1 recipe Chanterelle-Cheese Mousse follows
  • 1 cup water
  • A few nice buttons of chanterelle conserve you can use this recipe here

Instructions

  • Preheat the oven to 325. In a 2 qt sauce pot, saute the trumpets in the butter for 3-4 minutes until wilted, season with salt, add the water and then puree the mixture in a high speed blender.
  • Pour the black trumpet-water mixture back into the pan, bring to a boil, and add the flour all at once, stirring with a wooded spoon to incorporate.
  • Reduce the heat and continue cooking the mixture for 5 mintues, stirring occasionally  The mixture should form a soft dough and pull away from the sides of the pan.
  • Transfer the dough to the bowl of a stand mixer and mix on low speed with the paddle attachment. Start adding the eggs, one at a time, waiting for each egg to be incorporated into the dough before adding the next.
  • When All the eggs have been added, add the parmesan cheese. Transfer the dough to a piping bag and pipe small balls the circumference of a half dollar onto a cookie sheet lined with parchment.
  • Bake the pate a choux balls for 30 minutes, rotating the cookie sheet occasionally. when the bouchées have doubled in size and are lightly brown, transfer them to a warm place, preferably an warm oven with the heat turned off or on a warming setting. Allow the bouchées to rest in the warm over for another 15 minutes, to make sure that they hold their shape and become hollow on the inside.
  • When the bouchées are hollow and crisp, remove them from the oven and cool. From here they can be frozen, or sliced and filled with a spread or filling and served within a day or two. The bouchées may also be frozen.
  • Finishing and serving
  • Slice each bouchee in half, leaving a portion of the back attached so that the top doesn't fall off.
  • Fill each bouchee with a tbsp of the chanterelle-cheese mixture, garnish each bouchee with a pickled chanterelle and serve.

Notes

Adapted from a pate a choux recipe in the Joy Of Cooking. See my recipe for chanterelle conserve here.
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Chanterelle-Cheese Mousse

Yield: about 5 cups, enough to make appetizers with 1 tbsp each for 30 people
Prep Time5 mins
Cook Time20 mins
Setting time4 hrs
Total Time4 hrs 25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Chanterelle mushrooms, Cream Cheese
Servings: 15

Ingredients

  • 1/2 lb chanterelles
  • 1/4 lb butter
  • 1/2 cup dry white wine
  • A few small sprigs of thyme
  • 1.5 cups heavy cream + 1/2 cup for finishing the mousse
  • 1/2 cup mascarpone cheese
  • 1 sheet silver gelatin
  • Kosher salt and pepper to taste
  • 3 tbsp grapeseed oil lard, or another high smoke point oil

Instructions

  • Heat the grapeseed oil until smoking in a wide saute pan. Cook the chanterelles for 5 minutes, or until nicely browned and caramlized. Season the mushrooms with salt and pepper, then de-glaze the pan with the white wine and cook until evaporated.
  • Soak the gelatin in a few tbsp of warm water until soft. Add the softened gelatin to the 1.5 cups cream, then heat in a pot and whisk until the gelatin is compelely melted. Next add the gelatin-cream mixture to the pan with the chanterelles and cook for 5 minutes on medium heat, stirring occasionally.
  • Transfer the mushroom-cream mixture to a high speed blender and puree, adding the mascarpone gradually in chunks to maintain a creamy emulsion.
  • Transfer the pureed mixture to the fridge, then let cool.
  • In the bowl of a stand mixer, whip the cream until stiff peaks from.
  • Gently fold the cream into the chanterelle-cheese mixture, double check the seasoning for salt and pepper, and reserve until needed.

 

More 

The Forager’s Guide to Black Trumpet Mushrooms

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  1. Mushroom Hunt 'N' Munch 2014 says:
    August 8, 2014 at 9:29 pm

    […] Black trumpet-chanterelle mousse bouchees (recipe here) […]

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
HALP! I’ve been keeping an eye on two loaded mul HALP! I’ve been keeping an eye on two loaded mulberry trees and both got a bunch of fruit knocked down by the storms and wind. 

If anyone in West WI or around the Twin Cities knows of some trees, (ideally on private property but beggars can’t be choosers) that I could climb and shake with a tarp underneath, shoot me a DM and let’s pick some! 🤙😄

TIA

#throwadogabone #mansquirrel #beattlefruit #mulberries #shakintrees
Lampascioni, or edible hyacinth bulbs are one of t Lampascioni, or edible hyacinth bulbs are one of the more interesting things I’ve eaten. 

These are an ancient wild food traditionally harvested in Southern Italy, especially in Puglia and the Salentine Peninsula, as well as Greece and Crete. I’ve seen at least 6-7 different names for them. 

A couple different species are eaten, but Leopoldia comosa is probably the one I see mentioned the most. They also grow wild in North America. 

The bulbs are toxic raw, but edible after an extended boil. Traditionally they’re preserved in vinegar and oil, pickled, or preserves in other methods using acid and served as antipasti. (Two versions in pic 3). 

They’re one of the most heavily documented traditional wild foods I’ve seen. There’s a few shots of book excerpts here.

The Oxford companion to Italian Food says you can eat them raw-don’t do that. 

Even after pickling, the bulbs are aggressively extremely bitter. Definitely an acquired taste, but one that’s grown on me. 

#traditionalfoods #vampagioli #lampascione #cucinapovera #lampascioni #leopoldiacomosa #foraging
Went to some new spots yesterday looking for poke Went to some new spots yesterday looking for poke sallet and didn’t do too well (I’m at the tip of its range). I did see some feral horseradish though which I don’t see very often. 

Just like wild parsnip, this is the exact same plant you see in the store and garden-just escaped. 

During the growing season the leaves can be good when young. 

They have an aggressive taste bitter enough to scare your loved ones. Excellent in a blend of greens cooked until extra soft, preferably with bacon or similar. 

For reference, you don’t harvest the root while the plant is growing as they’ll be soft and unappealing-do that in the spring or fall. This is essentially the same as when people tell you to harvest in months that have an R in them. 

#amoraciarusticana #foraging #horseradishleaves #horseradish #bittergreens
In Italy chicken of the woods is known as “fungo In Italy chicken of the woods is known as “fungo del carrubo” (carob tree mushroom) as it’s one of the common tree hosts there. 

My favorite, and really the only traditional recipe I’ve found for them so far is simmered in a spicy tomato sauce with hot chile and capers, served with grilled bread. 

Here I add herbs too: fresh leaves of bee balm that are perfect for harvesting right now and have a flavor similar to oregano and thyme. 

Makes a really good side dish or app, especially if you shower it with a handful of pecorino before scooping it up with the bread. 

#chickenofthewoods #fungodelcarrubo #allthemushroomtags #traditionalfoods #beebalm
First of the year 😁. White-pored chicken of t First of the year 😁. 

White-pored chicken of the woods (Laetiporus cincinnatus) are my favorite chicken. 

Superior bug resistance, slightly better flavor + texture. They also stay tender longer compared to their more common yellow-pored cousins. Not a single bug in this guy. 

#treemeat #ifoundfood #foraging #laetiporuscincinnatus #chickenofthewoods
TBT brisket face 💦. Staff meal with @jesseroes TBT brisket face 💦. Staff meal with 
@jesseroesler and crew @campwandawega
📸 @misterberndt 

#staffmeal #brisket #meatsweats #naptime
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