Birch Syrup

26 March 2020
26 March 2020

Pan-fried Wild Mushrooms in Birch Syrup


  • 10 gr finely chopped shallot
  • 50 gr wild mushrooms
  • 50 ml white wine
  • 150 ml veal stock
  • 15 ml birch syrup
  • Salt and pepper


  1. 1.Lightly fry the shallot without colouring in a knob of butter
  2. 2.Add the mushrooms and sweat them
  3. 3.Deglaze the pan with white wine and reduce by half
  4. 4.Add the veal stock, and stew gently
  5. 5.Reduce the stock by about half
  6. 6.Add the birch syrup to finish the sauce
  7. 7.Add salt and pepper and check the seasoning

*Please note that due to COVID19, delivery times may take longer than usual and stock availability is reduced in some countries. We are working on restocking as soon as possible. Thank you for your understanding*

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