Crème de champignons aux morilles

Serves 4
600 g fresh mushrooms
some dried morels
4 shallots
1 tablespoon olive oil
40 cl vegetable broth cube or home made
20 cl coconut milk
10 cl of oat cream (or another vegetal cream)
1 tablespoon of gomasio
pepper

Peel and mince the shallots.
Wipe the mushrooms and cut into pieces.
Heat 10 ml broth and pour over the mushrooms in a small container. Let rise.
In a casserole, cook the shallots in the tablespoon of olive oil for 5 minutes. Add the mushrooms and stir well for 5 minutes.
Add the remaining broth, coconut milk and let reduce for fifteen minutes.
Take the mushrooms and pour the juice into the casserole with the remaining ingredients. Cut the mushrooms into small pieces and cook them rapidly in a hot pan. Put aside.
Add the cream into the casserole. Remove from heat and mix the preparation.
Add gomasio and pepper. Pour the cream into bowls and spread the mushrooms on top. Serve immediately and enjoy ...

Alternative
With 2 thick slices of foie gras.
Cover lightly with some flour.
Cut into pieces of 2 cm. Heat a large pan and cook only for 20 seconds per side. Drain on absorbent paper and spread over cream before adding the morels. A real delight