Gnocchi cremosi di salsiccia e funghi (gnocchi with sausage & mushrooms)

For ➍

3 Italian sausages, casings removed* 

200 portobello mushrooms, coarsely chopped** 

2 shallots, minced 

2 tbs butter*** 

1 tbs oil 

2 cloves garlic, minced 

200 g potato gnocchi 

10 cl dry white wine (such as Pinot Grigio) 

1-2 tbs heavy cream**** 

½ ts Italian herbs, dried***** 

1 pinch red pepper flakes, or to taste 

salt & ground black pepper to taste 

Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 m. 

Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 m. 

Add garlic and cook for 1 to 2 m. 


Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 m. Drain and set aside. 


Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 m. 

Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. 

Cook over medium-low heat until sauce has thickened, about 10 m. 

Serve without cheese.

*lemon & thyme pork sausages recommended 

**or use a creative mushroom blend, like porcini, shiitake, small button mushrooms 

***use 2 tbs olive oil instead 

****use lactose-free vegan cream instead 

*****use ½-1 tbs fresh herbs like oregano instead

Pollo e funghi al aceto balsamico (balsamic & mushroom chicken)

For ➍
2 tbs vegetable oil
125 g butter
4 boneless, skinless chicken breasts, about 200 g each
200 g sliced white button mushrooms
½ large onion, thinly sliced
2 cloves garlic, chopped
150 g cherry tomatoes, quartered
3 tbs balsamico
20 cl red wine
1 ts salt & freshly ground black pepper

Preheat the oven to 180°C. Flatten the breasts by pounding them.
Combine the vegetable oil and 2 tbs of butter in a large skillet over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet. Sear on each side until the chicken is golden, about 2–3 m per side, then transfer them to a large baking dish.
Melt the remaining butter in the skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions are soft, 15 to 20 m. Add the mushrooms, stir, and raise the heat to high. Allow the mushrooms to cook until most of their liquid has evaporated, 15 to 20 m. Add the tomatoes and cook, shaking the pan, for 10 m, or until the tomatoes begin to break down. Add the balsamico, wine, salt and pepper and bring to a boil. Reduce the heat and let simmer for 15 m.*
Pour the mushroom mixture over the chicken and place the pan in the top half of the oven for 20 to 35 m, or until the chicken has just cooked through.**
Remove from the oven and serve each piece of chicken topped with mushroom mixture. Serve with pasta or small rösti.

*The mushroom mixture can be made the day before.
**Cook on stove-top for 25-30 m, after browning the chicken. Transfer oil/butter to another skillet and keep the chicken cooking on medium fire with a lid on the skillet. Add the extra butter to the second skillet. Add te mushrooms and prepare them for 10 m, with lid on. Add the tomatoes for 5 m. Add the balsamic and wine and cook for 5 m. Add the mixture to the chicken and cook until chicken is cooked. (Probably 30 m in total, depending on the thickness of the chicken. Tearing the chicken into pieces will reduce the cooking time.)

'Aceto balsamico' (balsamico vinegar) is not a wine vinegar: it is made from grape pressings that never fermented into wine. 900 years ago, vintners in the Modena, Italy region were drinking balsamic vinegar as a tonic.
Sweet white Trebbiano grape pressings are boiled down to a dark syrup and then aged under rigid restrictions in oaken kegs, along with a vinegar mother. Over the years it graduates to smaller kegs made of different wood, taking the perfume of the wood and, as moisture evaporates out, the vinegar further thickens.
Balsamico also comes in a white variation. Balsamico will turn sweet when heated, do not use it in aluminum containers.

Risotto with mushrooms, shrimps & saffron

For ➍
250 g mushrooms
300 g carnaroli rice
1 onion
1.3 liters vegetable stock
40 cl white wine
2 tbs butter
250 g North Sea shrimps
1 ts saffron threads
lemon juice

Fry the chopped onion in tbs of butter, add the risotto rice and stir carefully.
Add wine and let cook briefly.
Add the vegetable stock and saffron and cook about 17 minutes over medium fire.
Cut the mushrooms. Cook them in 1 tbs of butter and a hefty drop of lemon juice.
When the rice is al dente, add the mushrooms and shrimps.
Season with salt and pepper and serve immediately.

Read tip for a quick risotto.

Poulet Père Lathuille (quick Paris sautéed chicken fricassé)

For ➍-➏
500 g firm potatoes
2 tbs peanut oil
4 chicken legs (drumstick and thighs)
20 g butter
1 dl of chicken stock
250 g white Paris mushrooms*
3 sprigs flat parsley
salt & pepper

Pre-heat the oven at 210°C.
Peel the potatoes, rinse them and cut them in thin slices.
Oil the bottom and sides of a 24 cm pan, and fill it with potatoes in several layers, salting between layers.
Slip in the oven and cook for about 30 m, until the potatoes are golden brown.
Remove the skin from the chicken legs and cut the flesh into large cubes.
Cook the mushrooms cut in 2 or 4, in the sauté pan and set aside.
Brown the chicken pieces in a frying pan, in butter, salt and pepper.
put aside. Pour the stock in the pan and deglaze the cooking juices.
Put the chicken pieces in the pan again and add the parsley by stripping.
Let simmer for 10 m.
When the potatoes are golden brown, add the chicken and mushrooms to the pan.
Turn over on a plate and serve hot.

*Or use artichokes as in the original recipe.

This is a quick and easy version of a classic Paris dish.
The original recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It remains attached to a Parisian guinguette, created in 1765. This establishment, located near the barrier of Clichy, outside the city walls, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This "patriotic" act will contribute to the success of his restaurant once peace returns. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy (the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Manet painted the guingette in 1880./blockquote>

Cod en papillotte with asparagus & mushrooms

For ➍
4 cod fillets
8 white asparagus
100 g white mushrooms
1 bunch scalions
1 lemon
1 dl cream

Peel the asparagus and keep the peel. Cut the asparagus diagonally. Cook until al dente in boiling salted water.
Cut the mushrooms into quarters and blanch them briefly in the cooking water from the asparagus.
Keep the cooked vegetables separately and add the asparagus peel to the cooking water.
Reduce by half and pour through a sieve. Add the lemon juice and the cream and bring to boil.
Grease 4 pieces of aluminum foil with butter. Put cod fillets on and arrange the vegetables with a few few spoonfuls of sauce.
Close the papillotes. Bake for 10 m on the BBQ.
Open. Garnish with the chopped spring onions and serve immediately.

Read tip on cooking asparagus.

Mushroom-blended burgers

For ➑
70 g portobello mushroom caps, gills removed
70 g king trumpet mushrooms (may substitute a gourmet mix of sliced mushrooms)
25 g white button mushrooms
400 g ground beef, preferably 85-15 (lean meat/fat)
2 tbs finely diced onion
1 tbs seeded, finely diced tomato
2 ts finely chopped cilantro
½ ts peeled, finely grated fresh ginger root
1 small clove garlic, minced
½ small red bird's eye chilli pepper, seeded & minced
⅓ ts ground turmeric
⅓ ts onion powder
⅓ ts tomato powder* (optional)
⅓ ts ground coriander
⅓ ts chilli powder
⅓ ts lemon grass powder (optional)
kosher salt
brioche buns, for serving (optional)

Clean and stem the portobello, king oyster and white button mushrooms. Finely chop them, or grind them in a food processor, to about the same consistency as the meat.
Transfer to a large mixing bowl. Add the ground beef, onion, tomato, cilantro, ginger, garlic, red chilli pepper, turmeric, onion powder, tomato powder, if using, ground coriander, chilli powder and lemon grass powder, if using.
Use your clean hands to gently blend the mixture. Cover and refrigerate for at least 2 h and no more than 4 h.
Spray a grill pan with cooking oil spray; heat over medium heat.
Meanwhile, shape the mixture into 8 thick patties of equal size. Lightly salt both sides of each patty; place on a plate or paper towels to catch any juices.
Working in batches as needed, arrange the patties in the hot grill pan, leaving at least an inch of space around each one. Cook for 6 to 8 m or until a good crust forms on the bottom, then use 2 spatulas to carefully turn each one over. Cook on the second side for about 8 m or until firm to the touch and cooked through. The burgers should not be pink inside.
Serve on buns, if desired.

*You can make tomato powder by grinding freeze-dried or dehydrated tomatoes.

A mix of mushrooms, vegetables and spices brings lots of moisture and flavor to these meaty-tasting burgers, a signature dish at Graffiti in New York.
The mixture can be shaped into 24 thick, slider-size patties instead, or grilled over a moderate, direct-heat fire.
Make Ahead: It's best to not to let the mixture sit in the refrigerator for more than the recommended 4 hours, as its mushroom content will exude liquid. The uncooked patties can be frozen for up to 1 month. Defrost on a plate in the refrigerator for 2 h, then drain before cooking.

Agnello alla menta con insalata calda (Italian lamb casserole with warm salad)

For ➍
4 lamb steaks weighing about 400 g in total, cut into 2 cm cubes
4 tbs finely chopped fresh rosemary
4 tbs finely chopped fresh mint
3 tbs white wine vinegar
3 tbs honey
salt & freshly ground black pepper
5 tbs Italian olive oil
2 large onions, cut into 2 cm cubes
100 g white mushrooms
3 celery sticks, cut into 2 cm cubes
2 large white potatoes, peeled & cut into 2 cm cubes
1 glass dry red wine
1 glass water
Italian warm salad

In a bowl, marinate the lamb steaks with the rosemary, mint, vinegar, honey, salt and freshly ground black pepper. Leave to marinate in the fridge for 4 h.
Heat the olive oil in a large pot and fry the onions, mushrooms, celery and potatoes for 5 m.
Add the marinated lamb with any juices from the marinade, mix well and cook for further 2 m. Add the wine and the water, allowing the wine to evaporate for 2-3 m. Season with salt and pepper.
Cover the pot with the lid and leave to cook on a low heat for about 90 m, stirring occasionally.
Divide the warm salad between plates, creating a nest in the centre. Serve the lamb in the centre of the vegetables.

Witches' fish & mushroom stew

For ➍
400 g fish fillet (cod, pollack, ling, plaice, pollack, mullet, catfish, sole), cubed
200 g button mushrooms, chopped finely
100 g shiitake mushrooms
100 g black trumpets
100 g chanterelles
8 shallots, chopped finely
2 l fish stock
50 g butter
150 g grated mild hard cheese (e.g. Nazareth cheese)
1.5 dl poaching liquid
1.5 dl cream
20 g butter
20 g flour
salt & pepper

Simmer the shallots in butter simmer until translucent. Add the chopped button mushrooms, season with salt and pepper. Simmer until all liquid has evaporated. Divide mixture over 4 individual ovenproof dishes and sprinkle with grated cheese.
Poach the fish cubes in the fish stock for 3 m. Add the fish to the dishes .
Melt the butter. Mix the flour in, add poaching liquid and cream. Boil until halved. Pour over the fish.
Fry the uncut shiitake, black trumpets and chanterelles in hot, cleared butter. Add to the fish. Sprinkle with the rest of the grated cheese.
Put the dishes in the a preheated oven at 170°C for 5 m. [The cheese should melt,but not brown).

Pork steaks with fennel

For ➋
2 pork steaks, 1 cm thick
1 medium fennel bulb, thinly sliced
juice of 1 lemon
2 tbs olive oil
salt & white pepper
side dish:
200 g white button mushrooms, sliced
bunch of parsley

Heat the olive oil in a frying pan. Season the meat. When the oil is hot, add the pork and fry on 1 side for 1-2 m. Turn and fry other side.
Turn down the heat. Add the fennel. Cook for another 7-9 m.
Remove the meat and keep warm. Add the fennel fronds and lemon juice. Boil for 2 m.
Pour over the pork.
Serve with a salad of sliced white mushrooms, olive oil and parsley.

Coq au vin (chicken & red wine)

For ➍
1 chicken, in pieces* (or boneless thighs)
200 g mushrooms, sliced
100 g smoked bacon
3 onions, diced
1 laurel leaf**
1 sprig thyme**
1 bottle strong red wine***
½ tbs flour
1 tbs butter
salt & pepper

Heat the butter in a frying pan. Brown the chicken. Sprinkle the pieces with a little flour.
Pour the wine on the chicken. Reduce the heat, add thyme and laurel, cover and let simmer for 20 m.
Meanwhile brown the bacon. In another pan, heat the onions in some butter, until translucent. Add the mushrooms.
Add onions and mushrooms to the chicken, cover and let simmer for another 5 m. Add the bacon.
Add salt & pepper and serve.

*With skin if possible. Remove skin before serving.
**Remove before serving.
***Strong red wines of South Western France are well suited to this dish. Try to find some Négrette-based wines.

This is a quick version of a traditional French dish, made with with strong-headed wines and old roosters, done with crowing. Recipes vary depending on the region. When an old rooster is used, marinate it overnight in a mix of wine, sliced carrot, thyme and laurel, and some chopped garlic. Then, add a small glass of cognac, cover and let simmer for about 2 h.
The Négrette wine grape, named after a rather full-bodied black female, is grown primarily in South West France in the region between Albi and Toulouse. It is a descendant of the mavro variety, meaning black in Greek, on Cyprus, but is also found in Irak. It is believed to have been carried to France by the Knights of the Order of Saint John of Jerusalem in the 12th century during the Crusades, though some sources seem to suggest that it was already growing in the South West in the 6th century.
The principal appellation using this variety is the Côtes du Frontonnais (red and rosé), requiring that 50% to 70% of the blend be comprised of the Négrette grape, augmented by cabernet franc and cabernet-sauvignon, or syrah, cinsaut, gamay, mauzac and merille. Other blends are sold as (some of the) Fronton and (some) Côtes de Gascogne. In California the vine is known as Pinot St-George.
For a white wine version, read coq au Riesling.
Read the chicken cooking tip.

Spinach salad with warm bacon vinaigrette

For ➍
100 g baby spinach
2 large white button mushrooms, thinly sliced
¼ small or medium red onion, very thinly sliced*
1 large egg, hard-boiled, chilled, peeled & thinly sliced**
4 pieces thick-sliced bacon (about 100 g), finely diced
2 tbs red wine vinegar
½ ts honey
½ ts smooth (Dijon) mustard
coarse salt & freshly ground black pepper to taste

Place spinach in a large, wide salad serving bowl. Scatter with mushrooms, red onion* and coins of hard-boiled egg.
In a large skillet, fry bacon bits over medium-high heat until brown and crisp and having rendered their fat.
Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad.
Pour out all but 2 tbs of hot bacon fat from the skillet. Reheat over medium and quickly whisk in the red wine vinegar, honey and Dijon*. Pour over entire salad and season salt and pepper.
Toss gently and serve hot.

*Add the raw onion to the dressing in the skillet for the last 10 s to soften it and remove more of the bite, and pour the onions and dressing over the salad together.
**Put eggs in cold water. Bring it to a boil over high heat. Once boiling, set a timer to exactly 10 m, and reduce the heat to medium. Plunge egg in icy water to stop cooking immediately and chill quickly.

Warm mushroom salad with hazelnuts & pecorino

For ➍
50 g hazelnuts
2 tbs finely diced shallots
3 tbs sherry or a white wine vinegar
9 tbs extra-virgin olive oil
1 kg button or assorted mushrooms, cleaned & sliced
2 tbs salted butter
175 g salad greens such as frisé or arugula
25 g mix of fresh herbs (chives, tarragon...)
1 ts fresh thyme or a couple pinches of dried
1-2 sliced shallots
125 g pecorino or Parmigiano

Preheat the oven to 190°C. Toast the hazelnuts on a baking sheet for 8 to 10 m, rolling them around once or twice to make sure they toast evenly. Rub nuts in a dish towel to remove skins then let cool. Chop the hazelnuts coarsely.
Whisk the shallots, vinegar, ½ ts salt together in a bowl and let sit for 5 m (this will soften and almost pickle the shallots), before whisking in 5 tbs olive oil.
Heat a large sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until the butter foams. Add half the mushrooms, half the thyme and season with salt and pepper. Sauté the mushrooms for about 5 m, until they’re softened but not limp (cooking time will depend on the type of mushrooms).
Transfer mushrooms to a plate then repeat with the second half. When they are cooked, return the first half of the mushrooms to the pan then toss in sliced shallots, cooking for an additional 2 m.
Spread salad greens on a plate. Sprinkle fresh herbs on top, if using. Spoon hot mushrooms over the salad greens. Pour three-quarters of the vinaigrette in the sauté pan and swirl it in the pan until heated. Season it with ¼ ts salt and freshly ground black pepper. Pour over salad and toss carefully.
Use a vegetable peeler to shave cheese over the salad. Sprinkle with hazelnuts. Serve immediately.

Lapin aux cèpes (Limousin rabit stew)

For ➍
1 tbs duck fat
8 shallots, finely chopped
2 cloves garlic, crushed
leg & saddle of 1 large rabbit (not separated)
¾ ts salt
¼ ts ground black pepper
5 cl dry white wine
4 plum tomatoes (blanched, skinned & halved lengthwise)
¼ ts dried thyme
275 g porcini mushrooms (ceps), cleaned

In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5 to 7 m. Transfer the shallots and garlic to a bowl and set aside.
Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4 to 5 m on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes.
Return the caramelized shallots and garlic to the pan, along with the thyme and mushrooms. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 m, until it is cooked through..
Serve a portion of rabbit with roasted potatoes, a green salad and  a glass of dry white wine.

Bright frittata

For ➍-➏
100 g fresh or frozen broccoli florets
100 g fresh white mushrooms, sliced
50 g red bell pepper, diced
2 green onions, sliced thin, green tops included
1 tbs butter
100 g cooked ham, diced
8 large eggs
5 cl water
1 tbs cup Dijon mustard
¼ ts dried oregano
¼ ts dried basil
⅛ ts garlic powder
½ ts kosher salt
100 g cheddar cheese, finely-shredded

Preheat oven to 190°C. Spray a shallow casserole dish with vegetable oil.

Sauté broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful. Remove from heat and stir in ham. Let cool slightly.

In a large bowl, whisk together eggs, water, Dijon mustard, oregano, basil, garlic powder, and salt until well combined. Pour into prepared casserole dish. Sprinkle the sautéed vegetables and ham over the top of the eggs, then sprinkle with the cheddar cheese.

Bake, uncovered, for 25 to 30 m, until center is set.

Let rest for 5 m before cutting into wedges to serve.

Mushrooms & garlic butter

For ➍
500 g white button mushrooms, halved lengthwise if large
2 tbs capers, rinsed & chopped
3 large garlic cloves, minced
2 tbs vegetable oil
3 tbs unsalted butter, cut into pieces
2 ts fresh lemon juice
3 tbs chopped flat-leaf parsley
salt & pepper

Preheat oven to 230°C with rack in middle.
Toss mushrooms with capers, garlic, oil, ⅛ ts salt and several grinds of pepper in a shallow baking dish.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, with a garlic sauce below, 15 to 20 m.
Stir in lemon juice and parsley.

Serve immediately, with crusty bread on the side for swiping up the juices. Drink a glass of spicy white wine with it.

Try a similar snack recipe, toast champignon.

Toast champignon (Belgian mushroom toast)

For ➍
600 g white button  mushrooms, cleaned & cut into chunks.
4 slices white bread (2 cm thick)
1 shallot, finely sliced
75 g butter
5 sprigs parsley, chopped
3 sprigs thyme
1½ cloves garlic, crushed
dash of balsamic vinegar or white wine

In a very hot pan, melt a knob of butter, over high heat. Color the mushrooms. Add another knob of butter. Reduce heat. Add the shallots and garlic.* Add the the parsley**. Pour a little dash of vinegar over the mixture. Add salt and pepper. Shake the mixture.
Remove crusts of the bread slices. Melt a knob of butter in a saucepan, over low heat. Coat the slices on both sides with melted butter. Put them in the oven. Toast them at 175°C until golden***.
Put a warm toast on each plate and spoon a generous amount of mushrooms on it.

*Or only add 2 cloves of garlic, together with the mushrooms.
**Add a little butter with the parsley.
***Or put them in a toaster without butter.

The underground catacombs of Paris where the first place where mushrooms were cultivated all year long. In 1810 the experiment by horticulturist Chambry at the XIVth arrondissement gave splendid white mushrooms, since then known as champignons de Paris. The constant supply to restaurants and bistrots gave birth to several Parisian culinary classics. This one, the toast champignon, became a Belgian traditional snack in Brussels brasseries.
Try the related oven recipe.

Funghi marinati (marinated mushrooms)

For ➍
6 cl/4 tbs olive oil
200 g pearl onions, peeled & chopped
500 g white button mushrooms, cleaned & trimmed
1 tbs tomato paste
2 plum tomatoes, coarsely chopped
20 cl dry white wine*
20 cl water
3 tbs lemon juice
2 ts whole coriander seeds
2 ts peppercorns
1 dried bay leaf
2 sprigs thyme
1 tbs fresh dill
1 tbs fresh parsley
1 ts lemon zest
1 ts salt

Heat the olive oil over medium heat in a medium-size saucepan and sauté the onions for 6 to 8 m, until they turn light brown. Add the mushrooms to the pan and sauté them for 2 m. Add the tomato paste and the tomatoes to the pan, and stir the mixture until the tomato paste is incorporated.
Stir the wine, water, lemon juice, coriander, peppercorns, bay leaf, and thyme into the mixture. Bring the mushrooms to a simmer, uncovered, for 25 m, or until the mushrooms are tender and the poaching liquid is reduced and slightly thickened.
Remove the pan from the heat, stir the dill, parsley, lemon zest, and salt into the mixture, and let it cool to room temperature. Store the marinated mushrooms and onion in the refrigerator for 24 h before serving.
Serve on toast, a snack or as an antipasto. Or serve with cold grilled fish or grilled meat.

*Use orange juice for a non-alcoohlic version.

Whiting & mushrooms

For ➍
4 small whiting or whiting fillets
4 slices smoked bacon
4 cl dry white wine
300 g shiitake mushrooms (or white button mushrooms)
1 clove garlic
4 stalks rosemary
1 tbs chives, chopped
1 tbs butter
½ tbs olive oil
salt & pepper

Clean the mushrooms. Discards the stalks. Slice.
Preheat oven to 220°C.
Cook the mushrooms for 1 m in a pan with olive oil. Add garlic at the end.
Wash and dry the fish. Put a slice of bacon around each fish.
Cut 4 large sheets of aluminum foil, shining side up. Brush with olive oil.
Put ¼ of the mushrooms on each sheet. Put a fish on it. Add rosemary and some butter. Add some white wine. Sprinkle with chives. Add some salt and pepper if necessary. Close the parcels.
Cook for 10/12 m in the oven.
Serve with boiled potatoes or roasted parsnips.

Oostends vispannetje (North Sea fish gratin)

For ➍
200 g salmon fillet
200 g Dover sole fillet
200 g North Sea shrimps, peeled
4 dl fish stock
75 g butter
75 g flour
5 cl dry white wine
4 dl cream
125 g white button mushrooms, sliced
150 g Gruyère cheese, grated
salt & pepper
parsley

Preheat oven to 200°C.
Cut the fish into chunks. Poach the fish in the stock until half cooked (about 4-5 m). Take the fish out of the stock.
Thicken the stock a further few m.
Melt the butter. Stir with the flour to a blond roux. Mix the roux and the thickened stock.
Melt a little butter. Sauté the mushrooms. Add the cooking liquids to the stock mix.
Add the white wine and cream. Thicken to half the quantity. Season with salt and pepper.
Take from the heat. Add the grated cheese and shrimps.
Arrange the fish in a buttered ovenproof dish. Pour over the sauce. Sprinkle some grated cheese over it.
Put in preheated oven and broil for 4 m. Finish with some chopped parsley.
Serve with bread or mashed potatoes.

*Alternatively:
1 fillet of cod, approximately 125 g, 1 fillet of sole, 22 scallops, 50 g peeled grey shrimps, 8 large mussels, 5 cl white beer (blanche de Namur, Brugse Witte of Hoegaarden), 5 cl double cream, 5 cl lobster bisque, 30 g Gruyère, salt & pepper.
Cook mussels and remove from the shell. Cut scallops into slices 3 mm thick. Place cod and sole fillets in an ovenproof dish.
Pour in beer, cream and lobster bisque. Add salt and pepper.
Cook in oven preheated to 180°C for 10 m. After 10 m, add shrimps, scallop slices and mussels. Sprinkle with grated Gruyère and broil under the grill for a few m.

tip: basic mushroom & meat blend

For ➑
225 g white button mushrooms, cleaned, stemmed & coarsely chopped
1½ tbs vegetable oil
½ tbs kosher salt
225 g pound ground turkey, chicken, pork or lean ground beef
½ ts freshly ground black pepper
1 ts Worcestershire sauce
water (optional)

Place the chopped mushrooms in a food processor. Pulse until almost pureed. The consistency will resemble that of tapenade.
Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, stir in the mushrooms and half of the salt. Cook, stirring often, for 8 to 10 m. Some, but not all, of the mushrooms' moisture will have evaporated.
Add the ground meat, pepper, the Worcestershire sauce and the remaining salt, stirring to incorporate. Cook, stirring often to break up the meat, for 10 to 12 m (depending on which meat you've chosen) until cooked through. Add water by the tbs during that time if the mixture seems dry before the meat is done.

If you're using the blend right away, drain any remaining liquid from the skillet. For cold storage, retain the liquid; drain before using.

*A batch of this mixture, whether it's made with ground beef, ground pork, ground turkey or ground chicken, is handy to have on hand for lasagna layering or fillings for crepes, tacos, meat pies and more.
The mushrooms add moisture and flavor. They won't chop so well in a blender, so if you don't have a food processor, take the time to chop them finely by hand to enable them to cook down quickly.
Make ahead: the cooked mixture can be refrigerated for up to 3 days or frozen for up to 6 months.