Fresh truffle and button mushroom stew

Ingredients for 2 people:

50 g fresh truffles - 6 beautiful mushroom heads -

1 port liqueur glass - salt - pepper - lemon - 1 egg yolk


Dice the mushroom heads and truffles.

Lemon them and put them in a saucepan with the Port.

Salt and pepper.

Reduce the cooking juice by half.

Add the diced truffles. Give three or four turns.

Tie, off the heat with an egg yolk.

Stop cooking (because of the egg).

Serve immediately.


A word from the chef

Can be served with red meat

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