Main Course
Triple Cep Puree
4 People
10 Min.
- 100g Cep purée flakes
- 70cl semi-skimmed milk
- 40g + 20g salted butter
- 40g grated comte cheese
- 40g dried cep mushrooms
- 2 sprigs of thyme
- Infuse 10g of cep mushrooms in cold milk overnight.
- The next day, remove the mushrooms and heat the milk.
- Meanwhile, place the remaining mushrooms in a pan with 20g butter and a small glass of water.
- Put the pan on high heat. Let the mushrooms rehydrate and caramelise slightly.
- Add the thyme and set aside.
- When milk quivers, gradually pour in the flakes of purée, stirring with a whisk.
- Remove the pan from the heat and add the butter and cheese. Continue stirring with a spoon to smoothen while it swells.
- Serve with the sautéed mushrooms.
