A very soft velvety in the mouth accompanied by a delicious flan associated with a poached egg ...... but happiness! Serves 4 300g fresh mushrooms Paris 30gr dried porcini 30gr dried morels Regional Products 50 cl whipping cream 30g butter 6 eggs 2 slices of bread 1 small onion Salt Pepper Guérande to 5 bays Slightly gomasio of sprigs of parsley Soak the dried mushrooms in warm water for 30 min.
Wring out the morels and ceps, strain the soaking water to separate the sand could be deposited there. Book 4 whole morels for dressage. THE SOUP: Saute in butter 10g, chopped onion and mushrooms in Paris previously cut into strips. Add the dried mushrooms in order to grasp a few minutes.
Spread the mix at low speed to obtain a magnified chopped mushrooms. Take 200g of this mixture and set aside. Pour the rest into a saucepan with the juice from soaking dried mushrooms filtered and 40 cl of cream. Simmer on low heat for 15 minutes. Season and continue to be shielded to make the soup and set aside.
THE BLANKS WITH THREE MUSHROOMS: Mix in 200g chopped mushrooms, 2 eggs, beaten and left 10 cl whipping cream. Make homogeneous mixture. Divide mixture into 8 small ramekins silicone. Place on a baking sheet in a water bath. Cover with foil and bake 20 minutes at 120 degrees then let it rest outside the oven for 10 min.
Poached eggs: In a large quantity of water and lightly vinegared unsalted simmering, poach the eggs. Open an egg into a bowl without breaking the yolk and drag it into the simmering water for 3 min. It out and drain immediately. Repeat 3 more times. Dressage Cut fingers of 1 cm in bread crumbs, fry in a pan with some butter and the reserved morels entire future on a plate, unmold two sheets that you put to one side of the another.
The anchor of a bottom of mushroom soup. Overcome with a poached egg that you incise before serving.
Wring out the morels and ceps, strain the soaking water to separate the sand could be deposited there. Book 4 whole morels for dressage. THE SOUP: Saute in butter 10g, chopped onion and mushrooms in Paris previously cut into strips. Add the dried mushrooms in order to grasp a few minutes.
Spread the mix at low speed to obtain a magnified chopped mushrooms. Take 200g of this mixture and set aside. Pour the rest into a saucepan with the juice from soaking dried mushrooms filtered and 40 cl of cream. Simmer on low heat for 15 minutes. Season and continue to be shielded to make the soup and set aside.
THE BLANKS WITH THREE MUSHROOMS: Mix in 200g chopped mushrooms, 2 eggs, beaten and left 10 cl whipping cream. Make homogeneous mixture. Divide mixture into 8 small ramekins silicone. Place on a baking sheet in a water bath. Cover with foil and bake 20 minutes at 120 degrees then let it rest outside the oven for 10 min.
Poached eggs: In a large quantity of water and lightly vinegared unsalted simmering, poach the eggs. Open an egg into a bowl without breaking the yolk and drag it into the simmering water for 3 min. It out and drain immediately. Repeat 3 more times. Dressage Cut fingers of 1 cm in bread crumbs, fry in a pan with some butter and the reserved morels entire future on a plate, unmold two sheets that you put to one side of the another.
The anchor of a bottom of mushroom soup. Overcome with a poached egg that you incise before serving.
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