Elle & Vire Recipes
by Sébastien Faré

Recipe Mushrooms served in a glass, Sublime espuma with herbs

For
12 persons
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picture

To prepare this dish

Ingredient list
Chanterelles
250 g chanterelle mushrooms
20 g oil
25 g butter
20 shallots, finely chopped
salt
pepper
Herb emulsion
1 bunch flat leafed parsley
1 bunch chervil
Chanterelle mushroom liquid
500 g
salt
pepper
Elle & Vire products used

The recipe,
step by step

  1. 1

    Chanterelles

    Heat the oil in a frying pan, add the chanterelle mushrooms and sauté, adding a little salt. Cook for 3 minutes covered then strain. Melt the butter, add the chanterelle mushrooms and shallots. Cook, season and transfer to glasses. 

  2. 2

    Herb emulsion

    Wash and blanch the chervil and parsley. Refresh in iced water then blend. Combine with the Sublime and the chanterelle mushroom liquid. Season. Filter, then transfer to a siphon fitted with 2 gas cartridges. Refrigerate 3 hours before dressing. Decorate with toasted hazelnut pieces. 


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