Porcini mushroom dumplings

• 350 g porcini mushrooms
• 3 eggs
• 10 cl of fresh cream
• 2 shallots
• 10 g butter
• 10 g goose or duck fat 2 slices stale bread
• 5 cl of milk

Preheat the oven to Thermostat 6 and prepare in a bain-marie

the cost of the bread, and soak the crumb in milk

Take the ceps out of the tin and rinse them quickly, then mix them with the shallots.

In a frying pan, melt 10g of butter or fat and cook the preparation for 5 minutes, until the ceps lose their water.

Wring out the breadcrumbs and mix with the crème fraîche.

Add this mixture to the mushrooms, season with salt and pepper and mix well.

Remove from heat.

Whisk the eggs into the mushrooms.

Stir again, the mixture should be homogeneous.

Butter the ramekins and spread the mixture over them.

Put the mussels in a bain-marie and cook for 25 minutes. Turn out and serve hot.