Ingredients
- Soup
-
400 grams
Champignon mushrooms
-
20 grams
Dried Chanterelles
-
1
Large Onion
-
200 milliliters
Chicken Stock
-
50 milliliters
White Wine
-
150 milliliters
Cream
-
1 teaspoon
Nutmeg
-
Salt&Pepper
-
1 tablespoon
Butter
- Egg Whites
-
4
Egg Whites
-
1 pinch
Salt
-
20-30 pieces
Purslane Leaves
Directions
-
Put your dried Chanterelles in hot water and let them soak for 15-20 minutes. Squeeze excess water. (you can add the juice from the mushroom )
-
İn a pan add your butter and diced onions and salt and sweat in low medium heat.
-
Add your thinly sliced mushrooms and chanterelles and simmer for 5 minutes. Add nutmeg,turmeric and white wine. Reduce.
-
Add your chicken stock and simmer until mushrooms are cooked. Use a blender , sieve the mixture, put back on the stove and add cream. Adjust seasoning. Bring to a boil and turn off the heat.
-
Clean and gently dry purslane leaves. Whisk egg whites with a pinch of salt. When firm fold in the purslane leaves. Shape as quenelles and gently cook in a large pot with water at 80 C till both sides are cooked.
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