Mushrooms @ Summer

Morilles (Morchella) are the most extraordinary mushrooms used in Provencal cuisine. In fact the French morilles are tough to find off-season, and hence the Chinese and Turkish morilles are more available due to the drying process, a popular and effective method for long-term storage. Morilles can be reconstituted in 20 minutes by soaking them in warm water or milk, and the soaking liquid can be used as stock.

Below is lobster from Bretagne and pistachio with plenty of cream and butter 🙂

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http://www.photorandromesud.com/les-champignons-de-la-drome-provençale/