/ Recipes / Mushrooms in a St-Feuillien Blonde sauce
Mushrooms in a St-Feuillien Blonde sauce
![](https://st-feuillien.com/app/uploads/2023/01/Toasts-champignons_835x571.jpg)
Preparation
Prepare, wash, and dry the mushrooms.
Place them in a saucepan with very hot butter; add salt and pepper and, as soon as they are golden brown, drain the butter.
Add the chopped shallots, sauté, and add the bottle of St-Feuillien. Reduce it almost completely, and top it off with heavy cream.
Bring quickly to a boil for a few moments.
Season to your preference and, just before serving, add parsley, chervil, and a little chopped tarragon.
Serve in a puff pastry or on toast. The sauce should cover the mushrooms
![](https://st-feuillien.com/app/uploads/2022/10/FB-clifflucas-STFblonde33-300x300.jpg)
St-Feuillien Blonde 12 x 33 cl
€ 24,00![](https://st-feuillien.com/app/uploads/2024/01/CL-STF-blonde-75-ambiance-300x300.jpg)
St-Feuillien Blonde 6 x 75 cl
€ 30,00Ingredients
- 500 g of mushrooms
- 100 g of butter
- 2 shallots
- 2cl of heavy cream
- Parsley, chervil, tarragon
- 25cl of St-Feuillien blonde
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