Cassolette champignons 1348 x 760
©Pixabay
Ingredients

Pour 6 people:

• 280 g chanterelle mushrooms
• 280 g oyster mushrooms
• 280 g boletus mushrooms
• 280 g horn of plenty mushrooms
• 5 tablespoons of melted butter, cooled
• 3 shallots
• 1 bouquet of parsley and chives
• 6 tablespoons of crème fraîche
• salt and pepper

Preparation

♦ Cut off the stems and wash the mushrooms carefully with vinegar, then pat them dry in kitchen roll.
♦ Cut the biggest ones into two or four.
♦ Peel and thinly slice the shallots and chop the herbs finely.
♦ Put the mushrooms in a large saucepan and sweat them without adding fat until all the water has come out.
♦ Then put them in a brass cooking pot, add the melted butter and shallots, season and simmer for 10 minutes.
♦ Add the crème fraîche and simmer for another 5 minutes.
♦ Sprinkle with the finely chopped herbs and serve.