Mushroom Veloute with Black Truffles

Start by rehydrating the dried chanterelles and porcini mushrooms in lukewarm water for about 45 minutes.

Then peel, clean and roughly cut the button mushrooms. Brown them in a little oil olive with two sliced shallots, then add water to cover lightly and simmer for a good 30 minutes.

Once rehydrated, wring out the chanterelles and porcini mushrooms well then brown them in a mixture of olive oil and demisal butter, with chopped garlic, the two finely chopped shallots and a few sprigs of parsley.

Turn off the heat under the button mushrooms, add the cream, adjust the seasoning and allow to cool a little bit before blending to form a smooth veloute.

In soup plates, distribute the velouté, the pan-fried chanterelles and porcini mushrooms and slice the fresh truffle into thinly.

Drizzle with olive oil, sprinkle with the remaining chopped parsley and a few crushed toasted hazelnuts.

Recipe made by Amélie Armandi, from the @Folledefood account