by Minouche Pastier · Rustica · tapa blanda · ISBN 9782840385271
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«Les petits plats aux champignons» is the cookbook by Minouche Pastier, published by Rustica in paperback (144 pages, in French).
A cooking guide focused on mushrooms, wild or cultivated, with tips for foraging them and over a hundred recipes for serving them as starters, sides, and main courses. Includes preparations with cèpes, girolles, truffles, and button mushrooms: salads, omelettes, soups, tarts, and meat or fish dishes.
Work from the «Secrets et savoir-faire» collection by Rustica; French edition published in 2004.
For seasonal cooking enthusiasts looking for ideas to cook mushrooms, both wild and cultivated, in simple or more refined dishes.
