It’s been five days and I’m still thinking about that mushroom sauce from Lumière. It’s amazing how something so simple can leave such a lasting impression.
What was most memorable about it were the actual mushrooms used for the sauce. When the waiter said that it was made was puffball mushrooms, I knew I had to try it because not only have I never tasted them, I’ve never even heard of them. Apparently puffballs can come in a variety of sizes, from the size of a marble to as large as a basketball. They have a rich, earthy flavor and can stand up to just about any sauce, despite how delicate they are. Perfectly used in a simple balsamic vinegar sauce and served over a dry-aged grass-fed steak…this combination was pure heaven on a plate.
I always say that I will drive for food, and this meal is worth a drive from just about anywhere.