Wild about mushrooms|
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- 1kg oyster mushrooms
- 500g pumpkin
- 80g potatoes
- 500ml chicken stock
- 50g shallots
- 1 bunch of fresh coriander
- 100g ricotta
- ravioli pasta
- truffle oil
- salt and pepper
Cook the pumpkin with the potatoes, shallots and 450ml chicken stock. Blend in a food processor with a dash of oil.
Mix the oyster mushrooms with the chopped shallots. Add the butter then deglaze with 50ml chicken stock. Set aside.
Take a sheet of the ravioli pasta and stuff it with the mushrooms, ricotta and chopped coriander.
Make sure the soup is warm throughout and add a dash of truffle oil.
Fry two ravioli per person and sprinkle a generous handful of chervil over the top.
Laurent Legat is a chef at Restaurant Ô’40 in Paris.
"This is a mushroom that I came across in my early days and I find it easy to work with. It's available all year round, it retains its quality and it goes with all sorts of dishes. Despite their neutral smell, oyster mushrooms have a nice soft texture."
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