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Le Chaudron recipe
Sauce Poulette aux champignons
Poulette sauce with mushrooms
⏱ 30 minServes 4Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)allemande sauce
300 g (11 oz)button mushrooms, sliced
3shallots, finely chopped
100 ml (½ cup)dry white wine
1bunch of flat-leaf parsley, chopped
50 g (2 oz)unsalted butter
The juice of ½ lemon
- 500 ml (2 cups) allemande sauce
- 300 g (11 oz) button mushrooms, sliced
- 3 shallots, finely chopped
- 100 ml (½ cup) dry white wine
- 1 bunch of flat-leaf parsley, chopped
- 50 g (2 oz) unsalted butter
- The juice of ½ lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Melt the butter in a sauté pan over medium heat and sweat the chopped shallots for 3 minutes without browning.
- Add the sliced mushrooms and cook over high heat for 8 minutes until they release their liquid.
- Pour in the dry white wine and reduce by half over high heat.
- Stir in the allemande sauce.
- Simmer gently for 5 minutes.
- Add the lemon juice to balance the sauce.
- Off the heat, stir in the chopped parsley, then taste and adjust the seasoning.
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