La Vaissellerie

I decided to start outfitting my future kitchen early. There's a dishware store around the corner from me called La Vaissellerie (I think it literally means "the dishware store") that has a ton of white dinnerware and serving bowls and platters in a variety of shapes and sizes. Behold, my bounty:

4 bowls for soup / pasta, a serving bowl for pasta / couscous / whatever, 4 long platters (asparagus? skewers? caprese salad? MINI TACOS?!), 2 regular bowls (fruit? I dunno...), 2 square-ish bowls (salad?), a rectangular small serving dish, one of those 3-mini-dish sauce things and 2 oven-safe cocotte-looking dishes. I decided to actually utilize some with all the market produce I bought today:

And look at the girolles I got today for €5!

What better way could they have met their delicious fate than sauteed in lots of butter with shallots and sage, and finished with dill and chives? I also added a bit of 0% fromage frais mixed with dill and chives on the sides. French dairy is one of the handful of things I'll miss about France - its not that easy to find fromage blanc or fromage frais in the U.S. and if you do, its usually expensive. Vermont Butter & Cheese Creamery sells it (along with other yummy dairy products) but that's the only one I know of and the price (and size) is nothing like the giant 1kg Danone Taillefine tubs I get (49 calories per 100g!).

Anyhow, below is how the girolles (super similar to chanterelles) came to be in my tummy.

Sauteed girolles with herbs

1 pound of chopped girolles/chanterelles (mixed wild mushrooms would probably work well too but note that mushrooms will loose about one-third to half their volume once cooked)
1 finely diced shallot
2 tbsp julienned sage leaves (approx. 5 - 6)
1 tbsp butter
2 tbsp chopped dill
1 tbsp chopped chives
Olive oil
Salt

For the fromage blanc:
1/4 cup fromage blanc
3 tbsp chopped dill
1 tbsp chopped chives

Salt

Add a tablespoon of olive oil to a pan and saute shallots over medium-low heat. Once they start getting a little color, add the mushrooms and turn the heat up to medium. When they release a lot of water, add the sage (I'm warning you, LOTS of liquid...)

Stir occasionally until the water evaporates. Add some salt at some point.

Meanwhile, mix all the ingredients for the fromage blanc. There you have your sauce.

Once the water had evaporated, taste and add more salt if needed, along with the butter. Continue sauteing until the mushrooms start browning and shriveling up a little (I like my mushrooms dry so I guess its a personal preference).

Once plated, top with the dill and chives and serve with the fromage blanc on the side.