Bouchons, Figs and Veal Stock

2 People 15 Min.
bouchon, figues & jus de veau, une recette de Supersec par Philippe Emanuelli
  • 30 g dried ceps
  • 8 mission figs
  • 4 vine or fig leaves
  • 20 cl veal stock
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • Several drops balsamic vinegar
  • Fine sea salt
  • Blanch the leaves for 2 minutes in boiling salted water.
  • Carefully drain to avoid tearing the leaves.
  • Place the mushrooms in a frying pan with the veal stock.
  • Bring to a simmer and cook until most of the juice is absorbed.
  • Season with the olive and walnut oil.
  • Cut the figs in half then place in the frying pan cut-side down.
  • Add a few drops of balsamic vinegar and cook for 30 seconds.
  • To plate, place the mushrooms on the leaves then top with the figs.

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