- 1 onion
- 500g fresh mushrooms
- 200ml single cream
- 50ml concentrated mushroom soup
- 50ml of boletus oil
- 10g black truffle
- Salt and pepper
- In a pan with a drizzle of porcini oil, fry the finely chopped onion until it is browned. Then add the mushrooms and sauté until golden. Then add the cream and let thicken slightly.
- Pour in the soup and season with salt and pepper.
Serve the boletus with the cream and grate the truffle in at the last minute. You can also add a few drops of porcini oil at the last minute.
If you don’t have …
Onion – use a shallot onions or chives
Fresh boletus – use dried porcini mushrooms and soak them before using, and use the soaking water instead of the broth.
Concentrated mushroom soup – use beef broth or vegetable broth
Boletus oil – use olive oil
Black truffle – leave it out
As an appetizer, with red meats, poultry, sauteed mushrooms, boiled
potatoes or dumplings, steamed vegetables, poached eggs, etc..