Instructions: Soak the dried ceps in plenty of cold water making sure you get rid of all the grit.

Then drain well.

Melt three quarters of the butter in a heavy saucepan add the shallots garlic and sugar and cook unfit just beginning to caramelize.

Wash and dry the fresh ceps and dice.

Add to the shallot mixture.

Cook unfit caramelized.

Add the dried ceps and saute for a further 23 minutes.

Pour in the cream and bring to the boil then simmer for 5 minutes.

Allow to cool.

When cool liquidize the contents of the pan to a smooth paste.

Season with salt and pepper and pass through a fine sieve.

Combine the mushtoom paste with the pouto puree add a little reduced cream if necessary and the remaining butter and whisk until smooth.

Serves 4

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