Porcini puree

• 2.2 lbs of frozen porcini
• 5 shallots (brunoise)
• 3 oz butter
• 8 oz water
• 1/2 cup heavy cream
• 3 tbsp truffle oil

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• Cut the porcini in medium size dice
• Melt the butter in a pot and add the porcinis
• Once the porcinis are caramelized add the shallots and cook for about 5 more minutes
• Add the water and heavy cream, bring to a boil and cook for 5 minutes
• Blend the mixture in the vita prep and salt to taste

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