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Pan-fried Wild Mushrooms in Birch Syrup
INGREDIENTS
- 10 gr finely chopped shallot
- 50 gr wild mushrooms
- 50 ml white wine
- 150 ml veal stock
- 15 ml birch syrup
- Salt and pepper
PREPARATION
- Lightly fry the shallot without colouring in a knob of butter
- Add the mushrooms and sweat them
- Deglaze the pan with white wine and reduce by half
- Add the veal stock, and stew gently
- Reduce the stock by about half
- Add the birch syrup to finish the sauce
- Add salt and pepper and check the seasoning
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