St Céols with woodland mushrooms and chestnuts - Fromi
Season St Céols with seeds and top with mushroom and chestnut mix; garnish with parsley for a delicious twist. Try different mushrooms for variety!
Ingredients
- 1 St Céols
- 50 g Albert Ménès roasted sesame seeds
- 20 g of Albert Ménès poppy seeds
- 200 g oyster mushrooms
- 200 g button mushrooms
- 100 g button mushrooms
- 80 g Isigny semi-salted butter
- 1 shallot
- 200 g vacuum-packed chestnuts
- ½ bunch flat parsley
- Table salt, freshly ground pepper
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