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Mushroom ragout

This dish consists of a crispy potato & cèpes, cèpes cream, ragout, and a mushroom foam.

Ingredients

100gMelted butter
100gDry mashed potatoes
100gFlour
salt to taste
100gEgg white
poudre de cèpes to taste

1units.itemsgarlic clove
30gDried cèpes
40mlbalsamic vinegar
0.5units.itemsShallot

1balsamic vinegar
splash of cream
salt to taste
2Jus de cèpes
300gfresh mushrooms (for example cèpes, shiitake, oyster mushroom, chestnut mushrooms)
Chopped flat-leaf parsley

240mlJus de cèpes
1units.itemsgarlic clove
splash of cream
10gdried wild mushroom mix
2Truffle oil
0.5units.itemsShallot

Preparation

  1. Mix everything into a smooth batter.
  2. Spread thinly on a baking mat and bake at 170°C for about 12 minutes.

  1. Rinse the cèpes and soak in water (save the soaking liquid as stock).
  2. Weigh out 100 grams of the soaked cèpes.
  3. Pat dry and sauté in a little olive oil.
  4. Add the finely chopped shallot and pressed garlic.
  5. Braise gently over low heat.
  6. Add the balsamic vinegar and reduce to a glaze.
  7. Season with salt.

  1. Cut the mushrooms into a fine brunoise.
  2. Sauté in butter until soft.
  3. Let drain in a sieve.
  4. Clean the pan, return the mushrooms, add the jus de cèpes and balsamic vinegar.
  5. Let gently reduce to a glaze.
  6. Add cream and parsley and season with salt.

  1. Wash and soak the mushrooms.
  2. Pat dry and sauté in butter.
  3. Add the finely chopped shallot and pressed garlic and let cook gently without coloring.
  4. Let drain in a sieve.
  5. Put the jus de cèpes in a saucepan.
  6. Add the sautéed mushrooms and bring gently to a boil.
  7. Puree the mixture and strain it.
  8. Add the truffle oil and a little bit of cream.
  9. Warm gently and froth with an immersion blender.