Mushrooms in a St-Feuillien Blonde sauce

Preparation

Prepare, wash, and dry the mushrooms.

Place them in a saucepan with very hot butter; add salt and pepper and, as soon as they are golden brown, drain the butter.

Add the chopped shallots, sauté, and add the bottle of St-Feuillien. Reduce it almost completely, and top it off with heavy cream.

Bring quickly to a boil for a few moments.

Season to your preference and, just before serving, add parsley, chervil, and a little chopped tarragon.

Serve in a puff pastry or on toast. The sauce should cover the mushrooms