Mushroom macarons with fromage frais and fresh herbs
List of ingredients
16 Portobello mushrooms (medium-sized)
150 g fromage frais
1 bunch of chives
These characterful macarons offer earthy notes of mushroom, brought out by the powerful flavor of the chives, and are perfect with a Petit Chablis at its peak. The wine responds as it opens up, offering notes of meadow mushroom and lightly roasted nuts, followed by subtle hints of hazelnut.
In the mouth, the melting texture of the mushroom is highlighted by the vivaciousness of the Petit Chablis, and its persistent, fresh taste brings a certain lightness to the wine, cutting through the fattiness of the cheese. A Petit Chablis is the ideal partner for this raw-food dish.
1. Remove the stalks, wash the mushroom caps under running water, and dry. Trim the mushrooms on the under-side so the macaron halves are evenly sized.
2. In a large bowl, mix the fromage frais with the chopped chives.
3. Spread eight of the mushroom caps with a generous layer of the cheese mixture and add a second cap to make the macarons.
4. Serve with a crisp green salad.
For a nice white color, peel the mushroom caps using a small, sharp knife, peeling the skin from the edge of the cap to the center.
Dry the mushrooms on kitchen paper or a clean dishcloth.
Once the mushrooms have been trimmed and peeled, sprinkle with lemon juice to prevent them turning brown.
A recipe from Interfel www.lesfruitsetlegumesfrais.com