Recipe: Little Porcini Mushroom Roasts

1 Toast 24 baguette bread croutons 1 cm thick, then set aside.

2 Clean your porcini mushrooms, separate the stems and cut them into mirepoix (small cubes).

3 Sauté them in grapeseed oil or duck fat until golden, then add the caps which should be thinly sliced. Sauté for 1 to 2 minutes then add the minced shallot, season with salt and freshly ground pepper and set aside.

4 Crush (chop into coarse pieces) your walnuts then cook them, without any fat, in a pan until they turn golden (toast), then set aside.
The main benefit of this recipe is that you can prepare it in the morning for lunch or dinner.
Preparation for serving
Place a spoon of porcini mushrooms on each crouton, then some walnut pieces and place in the oven for 2 to 3 minutes to serve warm.
At the last moment, drizzle with a little stream of walnut oil and a sprig of chives.