“Eat me, eat me, eat me….”

Regardless of its flavor, as singular as it is plural, everyone agrees on the mushroom (well, almost!!). Its little taste of undergrowth which clearly announces autumn to us, does not leave us indifferent!!

But in reality, at ERITA, we don't just wait for this moment to cook it. Its unique, atypical flavor (a bit like us!!) makes it the little “secret” ingredient that we love to add to our cooking,... all year round.

In carpaccio, in risottos, fried, velouté, creamy, powdered, salad, condiments, raw, cooked..., the mushroom is for us an essential base, which makes and reveals our dishes.

In short, for our "introduction to mushrooms", we start with a simple and essential starter, just to get your mouth wet...!


For 4/6 people

We need....

  • 300 g brown mushrooms
  • 60 g fresh parmesan (to be sliced ​​thinly)
  • 2 nice firm sugars
  • 1 large handful of rocket sprouts
  • A few mustard sprouts (to your taste)
  • Around fifteen Piedmont hazelnuts (if possible)
  • 1 finely sliced ​​spring onion
  • A few drops of half a lemon
  • Red wine vinegar
  • A few drops of balsamic vinegar
  • Chive
  • 1/2 tsp Sumac
  • Salt and pepper & Fleur de sel
  • Olive oil with real taste!

Let's go...

1 🍋 Brown mushrooms: We remove the earthy part of the stem, we wash them well to remove all black traces of earth, we dry them well and then we slice them into thin slices of 3 mm. Pour a few drops of lemon juice and reserve them.

Be careful not to soak them. They risk becoming waterlogged quickly and losing their flavors. Same, we don't remove the skin!

2 🍋 We prepare our salad mix which we will have previously rinsed well, of course :). Here we chose sucrine leaves for their crunchy and sweet sides, rocket sprouts for their peppery and slightly bitter sides and finally a few mustard sprouts for a twist on the palate. We reserve them.

3 🍋 Once the mushrooms and salads are ready, cut strips of fresh parmesan (if possible), and crush the hazelnuts.

4 🍋 Dressing: First, place a few leaves of sucrine on a flat plate, then alternate generously, slices of mushrooms, parmesan, salads, hazelnuts, and repeat until exhausted.

Season between each repetition with chives, salt, pepper, spring onions, wine vinegar and a few drops of olive oil.

Above all, we go slowly with the salt because let's not forget that there is parmesan!

Don't forget the final seasoning, fleur de sel, freshly ground pepper, sumac, a few drops of balsamic vinegar, and olive oil.

We take good care of the training because above all things...we eat with our eyes :)!!!

Enjoy your meal and don’t hesitate to share your photos of this simple but effective ERITA recipe with us!!