Wild Mushrooms and Louisiana Crayfish Cooked “En Baeckeoffe”

This is inspired, of course, by the traditional Alsatian baeckeoffe. I feel grounded in fine dining with dishes like this, using country cuisine as the inspiration for a more formal plate. I can do it with frog legs, shrimp, crab, or even just mushrooms. Here I’m using crayfish, so common in Alsace, and mushrooms, finished with a simple elegant chive sauce.

You can choose different mixes of mushrooms for different tastes and textures, about