Recipe Canned porcini mushrooms

1. Cut the mushrooms into strips, peel and chop the shallot, recover the juice from the 2 lemons.
2. Heat 50 cl of water and add the chicken broth cube.
3. In a casserole dish, brown the shallot in 2 tablespoons of olive oil then add the mushrooms and cook for 5 minutes.
4. Pour the broth and 4 tablespoons of lemon juice and bring to a boil. Cook for 5 minutes over low heat.
5. Mix, salt and pepper.
6. Fill the jars Le Parfait Super up to 2 cm from the soup edge. Close and immediately proceed to heat treatment, 2 hours at 100 ° C.

When consuming: brown 50 g of dry hazelnuts in a pan and then pass them to the mixer. Serve this mushroom velouté by adding a hazelnut of butter and sprinkling it with hazelnut powder (you can replace the butter with a portion of laughing cow).