Recipe: Creamed Chestnuts and Porcini Mushrooms

Name: Crémée de châtaignes et cèpes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 portions
Ingredients: 1 litre de coulis de cèpes2 c.s. de purée de marrons nature50 g de châtaignes ou marrons pré-cuits200 g de cèpes coupés en mirepoix et sautés

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Vegetables

Prep 10 min

Cook 20 min

Total 30 min

Servings 6 serv.

An easy recipe for creamed chestnuts and porcini mushrooms that will amaze even your most "difficult" guests

Ingredients for 6 servings

1 liter of porcini mushroom coulis
2 tbsp of natural chestnut puree
50 g of chestnuts or pre-cooked marrons
200 g of porcini mushrooms cut into mirepoix and sautéed

Step-by-step directions

1- With a fork, lightly crush the chestnuts, then pan-fry them with a little grapeseed oil until lightly browned, salt and pepper with a mill then drain.

2- Blend the hot porcini coulis with the 2 spoonfuls of chestnut puree, adjust the seasoning.
In each plate, place the chestnuts and your sautéed porcini mushrooms at the bottom, then add your coulis.
If you wish, finish by adding a teaspoon of fresh cream in the center of each plate.
I guarantee you an amazing result because the pairing of chestnuts and porcini mushrooms is so perfect!

Cèpes Châtaignes Difficiles