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PRIYEMSKY'S BLOG


06 Мая 2014
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The first spring mushroom season is open!

With the spring warmth there comes the mushroom season. I open it at the “Odessa” restaurant with morels. Though these mushrooms look a bit eerily, gourmets appreciate their delicate flavor and unique aroma very much.


Morel dishes occupy a special place in the European cuisine. These mushrooms are common in our country. Now mushroom pickers actively offer them to customers in the markets. There is a plenty of morel recipes. One can fry, prepare them for a delicious soup, or make mushroom sauce from them.


At the "Odessa" restaurant, you will have a unique opportunity to try morels with veal roast beef and eggplants in a special tasting set, which we are going to present you in late May.


Meanwhile, you can make a morel dish yourself. For example, you can prepare a ragout with morels and peas (http://www.saveur.com/article/Recipes/Ragout-of-Peas-and-Morels) or spaghetti with morels and asparagus (http://www.saveur.com/article/Recipes/Morel-and-Asparagus-Spaghetti). The combination of morels with asparagus is considered classic in the world of gastronomy.
But remember: peeling morels is a specific pleasure! Mushrooms should be thoroughly washed from the sand and soil, the inside and outside of the caps carefully inspected and all snails and insects “kicked out”. Then leave morels in water for an hour, stirring them occasionally to make the remaining creatures disappear and the sand settle to the bottom. Repeat this procedure until there is no sediment at the bottom. After that it is necessary to boil mushrooms preferably two times (this broth will not be used!) for 20 minutes. And finally, our delicacy is ready-to-cook.


Experiment with serving and tastes! Do not miss the season of morels – the first spring mushrooms! We look forward to seeing you at the “Odessa” restaurant!

 




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