cassoulet of girolles with yellow wine

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.

ingredients - info

cassoulet of girolles with yellow wine

salt & pepper ceps chives shallot celery

Nederlands - français

carrots mushrooms butter yellow wine cream

Belgian Cuisine and more creative cooking

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

carrots mushrooms butter yellow wine cream

Belgian Cuisine and more creative cooking

Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !