​Nutmeg and Maple Vermouth Sautéed Mushrooms

Nightmare of children, delight of parents: mushrooms. Jean-Vincent Bazinet has become a master in the art of endowing them with the most spellbinding flavours. At least we, fellow adults, are thankful for that!

Ingredients

• 227 g button mushrooms (or wild, shiitakes, oysters, etc.)
• 1 small yellow onion
• 75-100 ml apple vermouth
• 30 ml 15% cream
• 1 drop Aliksir nutmeg essential oil
• 30 ml olive oil
• 30 ml butter
• salt and pepper

Preparation

1. Chop the mushrooms coarsely and chop the onions in half slices.
2. On mid-high heat, fry the onions in oil and butter.
3. Add the mushrooms. Make sure not to let them boil.
4. When they are well caramelized, deglaze with the vermouth.
5. Add the nutmeg oil and the cream.
6. Season with salt and pepper.
7. Cook for 2 more minutes.
8. Adjust to taste.