For the sauce: cut the carrots, shallot celery and mushrooms
into brunoise and sweat in butter. Add herbs, cream and vin
jaune and reduce to sauce thickness. Press the sauce through
a sieve (chinois) and thicken.
Fry the ceps, or another type of forest mushrooms to taste
and reduce until all the liquid has evaporated.
Combine both preparations and finish with chopped chives.
cassoulet of girolles with yellow wine
salt & pepper
ceps
chives
shallot
celery
For the sauce: cut the carrots, shallot celery
and mushrooms into brunoise and sweat in
butter. Add herbs, cream and vin jaune and
reduce to sauce thickness. Press the sauce
through a sieve (chinois) and thicken.
Fry the ceps, or another type of forest
mushrooms to taste and reduce until all the
liquid has evaporated.
Combine both preparations and finish with
chopped chives.
cassoulet of girolles
with yellow wine
salt & pepper
ceps
chives
shallot
celery
