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Merisier Ice Tea recette

Pan-fried Wild Mushrooms in Birch Syrup


  • 10 gr finely chopped shallot
  • 50 gr wild mushrooms
  • 50 ml white wine
  • 150 ml veal stock
  • 15 ml birch syrup
  • Salt and pepper


  1. Lightly fry the shallot without colouring in a knob of butter
  2. Add the mushrooms and sweat them
  3. Deglaze the pan with white wine and reduce by half
  4. Add the veal stock, and stew gently
  5. Reduce the stock by about half
  6. Add the birch syrup to finish the sauce
  7. Add salt and pepper and check the seasoning
Pan-fried Wild Mushrooms in Birch Syrup