ingredients

500g ravioli with foie gras Saint Jean
500g ceps
1.5 cl of vegetable broth or poultry
3 chopped shallots
1 carrot
thyme

Steps

Broth ceps and ravioli with foie gras

For the preparation of cepes, separate the heads and feet, peel them. Reserve the heads and cut the feet into cubes.

In a saucepan over medium heat, put the butter and melt the chopped shallots. When they become transparent, add the carrot previously cut into strips. Cook for 1 minute and add the cepe mushrooms.

Stir in broth, thyme and stir everything. Allow to bring to a boil. Then reduce the heat and cook for 20 minutes.

Meanwhile, in a frying pan with a little butter, brown the mushrooms.

Poach ravioli with foie gras in a saucepan of water to boil for 1 minute.

In a soup plate, put the ravioli and diced porcini mushrooms, sprinkle with cep broth. Serve immediately

tips

In decoration, you can add grilled ceps.