CREAMY PORCINI MUSHROOM SOUP WITH CHESTNUT CREAM AND MUSHROOM STICKS
INGREDIENTS
PREPARATION
Soup
Soup: For the soup, fry the porcini mushrooms and shallots in butter. Then pour in the white wine and add the rest of the ingredients. Then let it simmer for about 30 minutes and mash it with a hand blender. Season to taste with salt, pepper and nutmeg.
150 g 2 100 ml 500 ml 500 ml 60 g 1
Porcini mushrooms Shallots in strips White wine Poultry stock Cream Butter Lemon Salt, pepper, nutmeg
Chestnuts cream 200 g 100 ml 1 tps
Chestnuts Cream Sugar
Mushroom Sticks 300 g Mushrooms 2 Egg yolks 20 g Parmesan grated 4 tbsp Cream 5 Spring roll leaves Herbs
Mushroom Sticks: For the sticks, cut the mushrooms into small cubes, fry them and drain them on kitchen paper. Mix with cream, parmesan, egg yolk, herbs and put into half spring roll leaves. Then form into small cannelloni. Close the edges of the dough with egg yolk. Chestnut cream: Simmer the chestnuts briefly in cream. Then add sugar. Mash everything and pour into glasses.
Serving Fry the mushroom sticks in oil until crispy and arrange them in a deep plate with the chestnut cream. To finish, pour on the hot soup.