Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Porcini mushrooms

Porcini mushrooms

with the cuvée Odyssée · Brut Nature Vintage 2007 Grand Cru

Roasted porcini with brown butter and toasted hazelnuts
Recipe 01

Roasted porcini with brown butter and toasted hazelnuts

Time · Prep 15 min · Cook 15 min · serves 4

Ingredients

  • 600 g fresh porcini, brushed and halved
  • 60 g unsalted butter
  • 40 g whole hazelnuts, toasted and roughly chopped
  • 1 unpeeled garlic clove
  • 4 sprigs fresh thyme
  • Fleur de sel, black pepper

Method

  1. Heat a cast-iron pan over high heat. Place the porcini cap-side down, without fat, and sear for 3 min.
  2. Flip the porcini, add the butter, garlic and thyme. Baste continuously for 5 min until the butter turns golden brown.
  3. Remove the garlic and thyme. Scatter the chopped hazelnuts and fold gently.
  4. Plate on warm dishes, finish with fleur de sel and black pepper. Serve immediately.

Why the pairing works. Roasted porcini and brown butter share toasted, earthy aromas that echo the evolved forest-floor and dried-fruit notes developed by the Odyssée 2007 over its ageing. The zero-dosage (Brut Nature) preserves the aromatic precision of the pairing.

Slow-cooked egg with porcini fricassée and flat-leaf parsley
Recipe 02

Slow-cooked egg with porcini fricassée and flat-leaf parsley

Time · Prep 10 min · Cook 25 min · serves 4

Ingredients

  • 4 very fresh eggs
  • 500 g fresh porcini, cleaned and sliced
  • 2 shallots, finely chopped
  • 30 g unsalted butter
  • 1 bunch flat-leaf parsley, chopped
  • Salt, coarsely cracked black pepper

Method

  1. Cook the eggs at 63 °C for 45 min in a water bath or sous-vide circulator. Keep warm.
  2. Sweat the shallots in butter over medium heat, 3 min. Add the sliced porcini, season with salt and sauté over high heat for 8 min until all moisture has evaporated.
  3. Off the heat, fold in the chopped parsley and cracked black pepper.
  4. Spoon the porcini fricassée into warm shallow bowls. Carefully break a slow-cooked egg over each portion.
  5. Finish with a few turns of black pepper and serve immediately.

Why the pairing works. The slow-cooked yolk brings a creaminess that softens the natural acidity of a zero-dosage wine, while the earthy, woody aromas of porcini echo the forest-floor notes and tertiary complexity developed by the Odyssée 2007 vintage after extended cellaring.

Other pairings of this cuvée

Discover the cuvée Odyssée ← All pairings