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Add a photoRaciónes: 4
Ingredientes
- 150 gm dry ceps
- 95 gm butter
- 4 x shallots finely minced
- 1 clv garlic finely minced
- 1 pch caster sugar
- 50 gm fresh ceps
- 150 ml double cream
- 1 x salt and pepper
- 300 gm tomato puree (qv)
Direcciones
- Soak the dry ceps in plenty of cool water making sure you get rid of all the grit.
- Then drain well.
- Heat three quarters of the butter in a heavy saucepan add in the shallots garlic and sugar and cook unfit just beginning to caramelize.
- Wash and dry the fresh ceps and dice.
- Add in to the shallot mix.
- Cook unfit caramelized.
- Add in the dry ceps and saute/fry for a further 23 min.
- Pour in the cream and bring to the boil then simmer for 5 min.
- Allow to cold.
- When cold liquidize the contents of the pan to a smooth paste.
- Season with salt and pepper and pass through a fine sieve.
- Combine the mushtoom paste with the pouto puree add in a little reduced cream if necessary and the remaining butter and whisk till smooth.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 235 | 86% |
| Total Fat 26.77g | 33% |
| Saturated Fat 16.8g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 451mg | 19% |
| Potassium 384mg | 11% |
| Total Carbs 8.36g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 3.7g | 2% |
| Protein 2.51g | 4% |
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