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0 голосов | 1724 визита
Порций: 4

Ингредиенты

Cost per serving $0.91 view details
  • 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)

Инструкции

  1. Soak the dry ceps in plenty of cool water making sure you get rid of all the grit.
  2. Then drain well.
  3. Heat three quarters of the butter in a heavy saucepan add in the shallots garlic and sugar and cook unfit just beginning to caramelize.
  4. Wash and dry the fresh ceps and dice.
  5. Add in to the shallot mix.
  6. Cook unfit caramelized.
  7. Add in the dry ceps and saute/fry for a further 23 min.
  8. Pour in the cream and bring to the boil then simmer for 5 min.
  9. Allow to cold.
  10. When cold liquidize the contents of the pan to a smooth paste.
  11. Season with salt and pepper and pass through a fine sieve.
  12. Combine the mushtoom paste with the pouto puree add in a little reduced cream if necessary and the remaining butter and whisk till smooth.
  13. Serves 4

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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