Recipe Duo of button mushrooms and morels
Preparation time:
40 min
Heat treatment time:
1h
Shelf life:
12 months
Ingredients
Number of persons: 6-8 servingsPreparation
- Clean, wash and stem the button mushrooms, then cut into pieces.
- Cook for 5 minutes over a high heat in a saucepan with 10 cl of water, the juice of 1/2 lemon, 20 g of butter and a little salt.
- Meanwhile, in another saucepan, make a light roux with 40g butter and 50g flour.
- Add the mushrooms with their cooking juices and 30 cl water, season with salt and pepper, cover the pan and simmer for 30 minutes.
- Add the dried morels, which you have rehydrated by soaking in milk for 2 hours, and cook for a further 5 minutes.
- Immediately fill the terrines to within 2 cm of the rim.
- Close and heat in the pressure cooker for 1 hour.