Main Course

Triple Cep Puree

4 People 10 Min.
Purée Triple Cèpes, une recette de Supersec par Philippe Emanuelli
  • 100g Cep purée flakes
  • 70cl semi-skimmed milk
  • 40g + 20g salted butter
  • 40g grated comte cheese
  • 40g dried cep mushrooms
  • 2 sprigs of thyme
  • Infuse 10g of cep mushrooms in cold milk overnight.
  • The next day, remove the mushrooms and heat the milk.
  • Meanwhile, place the remaining mushrooms in a pan with 20g butter and a small glass of water.
  • Put the pan on high heat. Let the mushrooms rehydrate and caramelise slightly.
  • Add the thyme and set aside.
  • When milk quivers, gradually pour in the flakes of purée, stirring with a whisk.
  • Remove the pan from the heat and add the butter and cheese. Continue stirring with a spoon to smoothen while it swells.
  • Serve with the sautéed mushrooms.

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