Purée de Champignons (Mushroom Purée)

Ingredients

• 1 kilo mushrooms
• 3 décilitres sauce Béchamel
• 1 décilitre cream
• salt
• white pepper
• nutmeg
• 100 grammes fine butter

Instructions

1. Clean, wash and sponge one kilo of mushrooms; peel them briskly.
2. Pass them raw through a sieve.
3. Put the purée in a sautoir and add the sauce Béchamel reduced with the cream.
4. Season with salt, white pepper and nutmeg.
5. Reduce over full fire for a few minutes.
6. Off the fire, finish the purée with 100 grammes of fine butter.