Bruschette with pore fungus and white truffle patè

Ingredients for four persons:

1 french baguette bread
20 gr. or ½ oz. of butter
45 gr., or 1½ pore fungus and white truffle paté
a little chicken stock
grated Reggiano Parmesan cheese

Sauce Preparation:

Melt the butter in a pan and add the other ingredients so as to obtain a smooth creamy sauce. Spread on toasted slices of french bread and serve.

Product

Porcini Mushrooms and White Truffle Cream

STORY TO BE TOLD

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