Les champignons à l’étuvée

• 12 chestnut mushrooms about 5 cm in diameter (more if smaller)
• 1½ tbsp

Remove the stalks from the mushrooms and slice them into fine rings, keeping the mushroom heads themselves whole.

Choose a pan with a tight-fitting lid which will take the mushrooom caps in one layer. In this melt the fat then add the celery and the mushroom stalks and cook them without browning. When this mixture has softened, lay the mushroom caps whole on top of it. Add the wine and