Many kinds of mushrooms can be used, including button mushrooms. Simply cook over high heat so that they do not dry out.


Wild Mushroom Feuilletés

  • Preparation time
    25 minutes
  • Chilling time
    3 minutes
  • Baking time
    Approx. 15 minutes
  • Serves
    4 servings

2 tbsp (30 mL) butter
1/2 lb (250 g) each: oyster mushrooms, chanterelles, shiitakes, morels – thinly sliced
2 cloves garlic, peeled and finely chopped
2 shallots, thinly sliced
1/3 cup (75 mL) dry white wine
3/4 cup (180 mL) 15% M.F. Québon Ultra’cream Country Style Cream
To taste: salt and freshly ground pepper
3 tbsp (45 mL) parsley, finely chopped
4 baked patty shells

  1. In a non-stick frying pan over high heat, melt butter and cook mushrooms with garlic and shallots.
  2. Deglaze with white wine and let simmer 3 minutes.
  3. Stir in cream, salt and pepper and let simmer another 5 minutes. Remove from heat and add parsley.
  4. Place a patty shell in each plate and arrange mushrooms over bottom.
  5. Spoon on sauce, place tops of shell and garnish with sprigs of parsley.
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