Wild Mushroom & Chestnut Flatbread

1#  chestnut puree

1/2 oz  dried porcini

hen of the woods      

oyster mushrooms      

button mushrooms      

pomegranate seeds      

chives      

parsley    

1 pint  heavy cream  

salt to taste

white pepper to taste

garlic oil to taste

-Defrost chestnuts.  Roast in the oven at 400 degrees for 10 minutes until slightly brown. Let cool slightly.

-Soak dried porcini in warm water

-Add chestnuts to a robo coupe with hydrated, soft porcinis

-Add cream, in a thin steady stream to the chestnuts with the robo coupe running.

-Add the  zest of one lemon and one teaspoon of juice

-Add a  pinch of salt and white pepper

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