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Try this Truffle & Mushroom Macchiato because it will be creamier than your morning coffee. Here we go:
Ingredients 500 g chanterelle mushrooms 200 g dried boletus 2 onions 200 g sweet cream 100 g butter 85% one fresh truffle salt pepper egg white
How to prepare it
Clean the chanterelle mushrooms with a brush and cut. Put dry boletus mushrooms in a bowl, then add hot water to rehydrate them. Cut the onions julienne and fry in butter over medium heat. Add the chanterelle and boletus mushrooms and fry. The water in which the boletus mushrooms were rehydrated must be added when all the mushrooms have a brown color. Allow to boil over medium heat. Add water if necessary. The cream soup should remain quite thick. Let it boil for 10-15 minutes.
Pull off the heat and blend until creamy. Add heavy cream, salt and pepper. Cut the truffle into thin slices. Add to the soup then blend again.
Beat one egg white at bain-marie until it becomes shiny and retains its shape.
Place the cream soup in a cup, add a tablespoon of egg white on top and drizzle with truffle oil and a slice of the truffle. Serve hot with croutons or toasted bread slices.
My advice: If you want a very fine cream soup, before serving you must put all through a sieve. In this case you will lose a part of the amount cooked.
For extra flavor, you can produce the truffle oil yourself, adding slices of fresh truffle in sunflower oil that you can keep in the refrigerator and use in many other dishes (pasta, sauces, meat and vegetable stew, etc).