Croûte aux champignons is a mushroom recipe that reveals all the flavour of an ingredient that can take so many forms. As well as mushrooms, it generally consists of shallots, butter, flour, white wine, raw crème fraiche, pepper and salt. You start by browning the shallots with the butter and flour, then add the white wine. In another pan, you brown the mushrooms in butter before adding them to the first mixture. You then leave it to cook on a low heat so the sauce can thicken, adding the crème fraiche at the last moment. This mixture is then minced and added to bouchées à la reine, or served with slices of toasted garlic bread. A Jura white wine will go very well with croûte aux champignons. A variant called croûte aux morilles (with morels) also exists. In general the recipe uses a mixture of different mushrooms such as chanterelle, girolle, boletus or hedgehog mushroom.
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