Mushroom cassolette

  • Cassolette de champignons


• 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
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.
Practical informations
  • Key products used :
    • Mushrooms
  • Difficulty levels :
    • Easy
  • Number of people served :
    • 6 people
  • Type of dish :
    • main course