Carrots and Black Trumpets Stew with Burgundy Truffles, inspired by Régis Marcon
- Preparation: 45 min
- Cooking: 15 min
- Portions: 4
- 200 g black trumpets
- 2 Yellow carrots
- 2 red carrots
- 1 shallot
- 70 g butter
- 3 cl Dry white wine
- 25 cl of vegetable juice
- 1 point of star anise
- 10 cl fresh liquid cream
- 1 handful of spinach shoots
- 1/2 lemon juice
- 100 g of Burgundy truffle (Tuber uncinatum)
In a casserole, heat a knob of butter over low heat, add chopped shallots, minced carrots and sauté.
Pour on white wine and vegetable broth, add the star anise, and cook for about 10 minutes.
Add the trumpets, continue cooking for 2 minutes, drain the preparation. Set aside the mushrooms.
Reduce the broth by three-quarters of its volume, add the cream, reduce again on low heat.
Sauté the spinach in a frying pan with a knob of butter, drain them on absorbent paper; Add the spinach to the previous preparation, add salt and pepper and some lemon drops.
Just before serving, chop the truffle into thin slices, mix with the preparation as well as with the mushrooms, cover the casserole and heat over low heat until boiling. Serve immediately.