Serves : 4
Preparation time: 5 minutes
Cooking time : 8 to 10 minutes
Ingredients
- 1 l (4 cups) various Quebec mushrooms (shiitake, Paris, Cèpes, Oyster King, etc.)
- 15 ml (1 tbsp.) horseradish purée
- 30 ml (2 tbsp.) maple syrup
- 250 ml (1 cup) veal stock
- 125 ml (1/2 cup) white wine
- 3 sprigs thyme, leaves removed
- 90 ml (6 tablespoons) parsley leaves, chopped
- 60 ml (4 tbsp) unsalted butter
- 2 garlic cloves, chopped
- salt and pepper to taste
Preparation
- In a hot skillet, sauté mushrooms in butter for 2-3 minutes.
- Add the garlic and thyme and sauté for a further 1 minute.
- Deglaze with white wine and reduce for 2 minutes.
- Add the veal stock, horseradish and maple syrup and reduce until you have a syrupy sauce. Check seasoning.
