Michelin-starred chef Thierry Voisin shares his recipe for Shiitake mushrooms with "Taste"

Shiitake cream soup

• 200g fresh shiitakes

• 100g dried shiitakes

• 15g shallots

• 25cl milk

• 150g thick cream (42% fat)

• 3cl vermouth

• 30cl white poultry meat stock

• Honey vinegar

• Jabugo ham

• Sliced fresh shiitake

• Whipped cream

• Fresh herb oil

Step by step :

• Sweat the sliced and fresh shiitakes

• Add the shallots and the vermouth

• Heat until well-reduced

• Add the poultry stock, milk, and cream

• Cook for 10-15 minutes

• Blend, and sieve

Presentation:

• Plate up in a deep dish
• Scatter several pan-fried shiitake slices on top, with the ham, a dash of cream, and

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a few splashes of herb oil, and the honey vinegar