For Simon-Pierre Murdock, the forest is a family affair. But he knew early on that he’d forge his own path through it.
Simon-Pierre grew up in Saguenay, where his father and grandfather worked in the logging industry. He, too, wanted to work with the forest, but in a different way, sustainably. When he discovered mushrooms, he found a way to realize his desire: to take his place in the family line with a whole new approach. Mushrooms would be his raw materials, and his way of connecting with nature.
They would also be his entryway into cooking. In 2008, the former nurse founded Morille Québec, a company specializing in foraging, transformation and distribution of wild treasures – mushrooms, spices, and berries. Supplies for everyone to be able to master the boreal forest in the kitchen.
One fine autumn day, Simon-Pierre came to BESIDE Habitat to cook forest foods over the fire. Here’s his version of shakshuka, a dish of North African origin.
DIRECTIONS
- In a cast iron pan, fry the tomatoes in camelina oil.
- Add the juniper berries and rose petals if you have them, and then the fir branch. Let marinate for 3 to 5 minutes before removing the branch.
- Add a few drops of birch or maple syrup.
- Simmer until the tomatoes thicken.
- Add the chanterelles and stir until everything is mixed.
- Form 4 wells and place the eggs in them. Simmer, without stirring.
- Sprinkle leaves of fresh basil over the whole dish.
- Eat the shakshuka with slices of toasted baguette, spread with goat cheese.
