Fricasse de Girolles au Vin Jaune

Ingredients

• 250 g chanterelles
• 15 g carrot
• 15 g celeriac
• 40 g unsalted butter
• 1 shallot
• Handful of chives, finely chopped

• (Yellow Wine) Sauce
• 1 carrot
• 2 cultivated mushrooms
• 10 g unsalted butter
• 15 cl Vin Jaune wine
• 400 cl double cream
• Salt
• Pepper

Vin Jaune Sauce
1. Peel and cut the carrot and the mushrooms into julienne then sweat them in the butter. Deglaze with the yellow wine and add the cream.
2. Season. Allow to reduce by half and filter the sauce through a fine strainer.
3. Reserve for the bain-marie.
Frucasse
4. Cut the earthy end off the chanterelles, then wash them several times (quickly) in cold water to remove any sand.
5. Cut the carrot and the celery into fine brunoise and sweat them in 20 g of butter. Reserve.
6. Chop the shallot and sweat it in the remaining 20 g of butter.
7. Add the chanterelles.
8. Cook until the water contained in the mushrooms has completely evaporated off.
9. Add the brunoise of vegetables and the yellow wine sauce.