Chestnut – porcini puree
A lovely umami taste of autumn; goes well with some creamy sauce.
Ingredients
- 20 g dried porcini mushrooms
- 30 g ground hazelnuts
- 2 handful (about 30 g) flat-leaf parsley, leaves only, shredded
- 200 g pre-cooked chestnuts, chopped
- 4 tbsp rapeseed oil (or grape seed oil, or walnut oil)
- salt, white pepper
- spritz of lemon juice
Method
- In a bowl pour 200 ml boiling water over the dried porcini mushrooms, cover bowl and set aside to soak for about 30 minutes. Remove mushrooms from liquid and chop roughly. Keep the soaking liquid; if it is sandy, pass through a coffee filter. Mix mushrooms, ground hazelnuts, parsley leaves, chopped chestnuts and oil and blend to a smooth consistency. Adjust firmness as preferred with the mushroom-soaking liquid, season to taste.