Recipe - Mushroom Fricassee with Black Truffle Cream

Vegetables

Mushroom Fricassee with Black Truffle Cream

6 oz. mushrooms (beech, chanterelles, oyster, shiitake, hen of the woods, porcini etc.)
A L'Olivier Extra Virgin Olive Oil
1 teaspoon shallot, finely minced
1 teaspoon flat parsley leaves, finely chopped
Knob of butter
Pinch of finely ground black pepper
½ cup heavy cream
Pinch of fine sea salt
Drizzle of A L'Olivier Extra Virgin Olive Oil

Time: 45 minutes

Yield: 2 SERVINGS

Start by cleaning the mushrooms then slicing them.
Finely chop the shallot and mince the parsley.
Pour a drizzle of olive oil into a frying pan over medium heat with the mushrooms.
When they have good color, turn off the heat and add the shallots, parsley, pepper and butter to the pan. Mix, then keep warm.
Pour the cream into a pan, add salt. Heat for a few seconds.
Stir in the truffle oil. Emulsify the mixture using a hand blender.
Mound the mushrooms in a small bowl.
Spoon the truffle cream over the mushrooms.