Receta
Mushroom and herb gargouillou from the garden — a tribute to Le Suquet (Bras)
Yield: 4 servings · Time: 1 hour · Difficulty: medium (lots of chopping, little technique)
Michel Bras' gargouillou—now in the hands of his son Sébastien at Le Suquet—is not a recipe, it's a statement: the dish as a living mosaic of the Aubrac, dozens of vegetables, herbs, and flowers harvested that same morning. This is a reinterpretation inspired by that cueillette (foraging) cuisine—we're not reproducing his menu: we let the hedgehog mushroom (Hydnum repandum), with its firm flesh and subtle sweetness, be the fungal accent among the greenery. A dish that changes with what you have in the garden and at the market.
Ingredients
- 150 g hedgehog mushroom (Hydnum repandum), fresh or dried and rehydrated
- Assortment of seasonal vegetables in small pieces: carrot, green bean, pea, radish, cauliflower, asparagus, zucchini (10 to 15 varieties)
- Fresh herbs: chervil, tarragon, parsley, chives; nasturtium leaves
- Edible flowers (optional)
- 400 ml light vegetable broth
- 1 tablespoon butter, olive oil, flake salt, and a few drops of lemon juice
- 1 pinch of Simbiosis 8-Mushroom Powder (optional, for depth)
Simbiosis Products Used
Dried hedgehog mushroom: check availability in our gourmet wild mushroom collection. To enhance the broth's depth, you can add Simbiosis 8-Mushroom Powder.
Can't find one of these mushrooms? Contact us by any means: as your trusted supplier, Simbiosis can get you the ingredients you need, even if they're not listed in the store.
Preparation
- Blanch each vegetable separately in salted water, leaving it al dente and with its vibrant color; cut as soon as it's ready and cool in ice water.
- Clean the hedgehog mushrooms by brushing them (use minimal water). Sauté them in butter over medium-high heat until golden and season. Like all wild mushrooms, cook them thoroughly.
- Heat the broth, emulsify it with a little butter and a few drops of lemon juice, and adjust salt to taste. If using 8-Mushroom Powder, incorporate it here.
- Assembly: arrange vegetables and mushrooms in a mosaic pattern on a warm, deep plate, intersperse the herbs and flowers, and drizzle with hot broth just before serving. Aim for each spoonful to contain various textures.
Functional Note
The hedgehog mushroom (Hydnum repandum) is a wild mushroom prized for its firm texture. According to studies compiled in PubMed, it is among the edible mushrooms characterized by its phenolic content and in vitro antioxidant capacity, a property that helps explain the nutritional interest in foraged mushrooms. The complete reference can be found in Sources.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.