Hedgehog Mushrooms Sautéed in Cider
Cooking: 15 min
100 g grey shallots, finely chopped
400 g hedgehog mushrooms, cleaned and coarsely chopped
50 ml of a dry cider
50 g butter
250 ml of 15% or 35 % cream
Salt and pepper
A fresh baguette
In a pan over a medium flame, cook the mushrooms for 5 mn, then add half of the butter and some salt.
Cook for another 5 mn until the pan is more or less dry.
At the same time, in another pan over a medium flame, cook the shallots with the rest of the butter.
After 5 mn, deglaze the shallots with cider.
Raise the temperature to reduce the cider almost completely without it burning.
Add the hedgehog mushrooms, parsley and crème to the cider mixture.
Cook for another 2 minutes.
Season and serve hot on toasted baguette slices with wine and cheese.