Name: Wild Mushrooms and Louisiana Crayfish Cooked “En Baeckeoffe”
Yield: Serves 4
Cuisine: French
Ingredients: 2 tablespoons (20 g) finely chopped shallot; 2 ounces (60 g) leek, white part only, halved lengthwise and cut into 1/16-inch slices (1 cup); Salt and freshly ground black pepper; 1 cup (250 ml) half-and-half; Salt; 1 cup (45 g) snipped chives; 24 Louisiana crayfish or 16/20-count shrimp, shelled and deveined; Kosher salt and freshly ground black pepper; 3 tablespoons (40 g) butter; 2 cloves garlic, very thinly sliced; ½ bunch chervil; 5 ounces (150 g) chilled puff pastry; 1 large egg beaten with 1 tablespoon water; 1 tablespoon poppy seeds; Fleur de sel and cracked black pepper; 4 ounces (120 g) porcini mushrooms, feet peeled, caps brushed clean (3 cups); 2 tablespoons extra-virgin olive oil; 2 tablespoons (30 g) unsalted butter; 6 ounces (160 g) chanterelle mushrooms, cleaned well, trimmed, stems peeled, then cut into 1-inch or ½-inch (2.5 or 1.25 cm) pieces (3 cups); 4 ounces (120 g) hen of the woods mushrooms, cleaned well, trimmed, and broken up; 4 ounces (120 g) blue foot mushrooms, cleaned well, trimmed, and quartered lengthwise (2½ cups)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

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