MUSHROOM CREAM WITH BLACK TRUFFLE JUICE

PREPARATION

STEP 1

Mince the white leek, the onion and the mushrooms.

2ND STEP

Brown the leek and the onion over low heat with the butter for 5 minutes.

STEP 3

Add the mushrooms and the chicken broth then leave to simmer for 20 minutes.

STEP 4

Mix everything.

STEP 5

Dissolve the cornstarch in the cold liquid cream.

STEP 6

Add the preparation to the velouté.

STEP 7

Thicken for 1 minute over low heat, stirring.

STEP 8

Salt, pepper...

You can taste!