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CAPPUCCINO OF WILD MUSHROOMS, TRUFFLE GREASE AND GARLIC BREAD

SERVES 2
PREP 5 MIN
COOK 20 MINS
ELEMENTS
Added virgin olive grease 30ml
Button mushrooms, sliced 300gm
Water 200ml
Porcini mushrooms, immersed 30gm
Onions, cut up 30gm
Celery cut up 30gm
Potatoes cut up 200gm
Porcini mushroom stock 60ml
Vegetable stock 200ml
Thyme 5gm
Cream 60ml
Unsalted butter 30gm
Truffle grease 2 ml
PROCESS
 In a large saucepan, heat the olive grease and add the slashed button mushrooms on very high flame. Fry till the water has been absorbed and after that add the porcini mushrooms.
 Add the onions and the celery, fry lightly. Add in the potatoes. At this occasion, add in the porcini stock and the vegetables stock, and allow it boil gradually. Time with thyme, salt and black pepper. Once the mushrooms and potatoes are closed and cooked, take the saucepan off the flame and curve with a robot coupe. Mix thinly and strain.
 Fetch the potage to attain the preferred stable. Take off the heat, add the creamed and mix with a hand mixer. Finish with frozen cubes of unsalted butter and keep up to mix waiting foamy.
 Complete with a few truffle grease and shavings and dish up.