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- 250 g Paris mushrooms
- 35 cl heavy cream
- 1 shallot
- 1 bouquet garni
- Garlic
- Salt and pepper
- 20 g pine nut
- 8 cl Guénard pine nut oil
- 3 cl olive oil
Wash the Paris mushrooms and then quarter them. Peel the shallot and mince. In a cocotte, sweat the shallots with a splash of olive oil. Add the mushrooms and spices. Season to taste. Add the heavy cream and 1 cup of water, then let cook for 30 minutes on low heat. After cooking, mix it together. Toast the pine nuts in a frying pan. Pour 1 ladle of soup in a soup bowl, arrange a few pine nuts on top and sprinkle the pine nut oil.
Pine nut oil is a rare, sweet and very fine oil. This virgin oil is extracted by pressing the lightly toasted seeds and thus has a unique taste.
100% Virgin Pine Nut Oil
