4pers.        10min.        100g

Triple Cep Puree

100 g of ceps puree flakes
70 cl of semi-skimmed milk
40 g salted butter + 20 g
40 g of grated compte cheese
40 g dried cep mushrooms
2 sprigs of thyme
 
  • Infuse 10 g of cep mushrooms for a night in cold milk
  • The next day, remove the mushrooms and heat milk
  • Meanwhile, place the remaining mushrooms in a pan with 20g butter and a small glass of water
  • Put the pan on high heat, and let the mushrooms rehydrate and caramelize slightly
  • Add the thyme and set aside
  • When milk quivers, pour in the flakes of puree like rain, stirring with a whisk
  • Remove the pan from heat, add the butter and cheese, and  continue  stiring it with a spoon to smoothen while it  swells
  • Serve it with  the sautéed mushrooms
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