Chestnut pudding-mushrooms

01137 CHESTNUT PUDDING and mushrooms INGREDIENTS for 4 PERSONS 200 g of dried chestnuts; 150 g fresh porcini mushrooms; or 30 g of dried mushrooms; 1/2 glass of dry white wine; half an onion; 1 garlic clove; 40 g butter; 3 whole eggs and 2 egg yolks; For the sauce; 3 egg yolks; 50 g of truffle pasta; 200 g milk; Salt; Put to soften chestnuts in lukewarm water for at least 6 hours.

In a Pan fry the onion and sliced garlic, pour the chestnuts, drain and let stand for a few minutes, stirring.

Wet with wine and add water to cover just the chestnuts.

Cook at low heat and covered Bowl for about an hour, stirring from time to time rabbocando with water.

Clean the mushrooms, slice them up and saute it in a little butter.

When cooked, drain the chestnuts and passes the mushrooms in a blender puree.

Add salt, add the eggs to the mixture blend until obtaining a smooth cream.

Spread the mixture into buttered moulds and cook in the oven in a Bain-Marie for about 40 minutes.

Mix the eggs with the truffle paste and homogeneous saràcremoso and pour in the milk.

Put the oven at low heat cook beating with whisk until that saràspumosa sauce.

When serving pour a spoonful of sauce on each plate and place the stencils.