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Charentelles with an autumnal twist

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Origin of dish:  France
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 15 minutes
 
Ingredients (serves 4):


Method:

Scrape and wash the mushrooms.

Starter 1: Sweat 80g of mushrooms, cover with the stock and one chopped shallot. Cook for 15 minutes, mix then leave to cool. Lightly whip the cream then add to the mixture.

Starter 2: Pour 40ml hot vinegar over 120g mushrooms and 1 chopped shallot. Leave to cool then add the chervil.

Starter 3: Sweat the rest of the mushrooms with the last chopped shallot. Mix with the mesclun and chopped chives.
Advice: Recipe by Michel Hache who is chef at Parisian restaurant 16 Haussmann.

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