In order to celebrate this mushroom, the Cèpe, with its hazelnut flavour, aix&terra has created an organic version of this recipe! The Cèpe is mixed with cream to bring creaminess, and with tarragon to spice up the preparation with aniseed notes.
For your autumn flavoured sandwiches, in a sauce for your Drôme ravioli or your pasta ... The starred chef Julien Allano has come up with a recipe: Organic soft-boiled egg with organic tarragon cep cream - a perfect idea for a gourmet meal!
Porcini mushrooms (21 %)*, shallots, sunflower oil, garlic, liquid cream (milk), porcini juice, tarragon (0.8 %)*, salt.
*Ingredients from organic farming.
Keep in a cool place after opening.