Porcini Mushroom Essence with Chicken Liver

For the porcini essence, soak dried porcini mushrooms in 200 ml of water and let steep for about 1/2 hour.

Melt butter in a saucepan, sauté shallot, carrot and petesia root in it. Sauté the pepper briefly and bring to the boil with the porcini mushrooms and their broth.

Add chicken stock and simmer for about 1 hour. Cut fresh chicken liver (after careful cleaning there should be about 80 grams left) and the fresh porcini mushroom into cubes. Coarsely chop the parsley.

In the meantime, prepare the puff pastry stems. Cut the puff pastry into small strips , squiggles or half moons. Season the milk with salt and pepper and fold in the grated Parmesan.

Spread on the puff pastry and bake in the oven until not too dark. Strain the porcini mushroom broth, put it back on the stove and let it boil down if necessary.

Finally, add sherry, fresh porcini cubes and chicken liver and let steep in the hot soup for about 5 minutes (do not boil anymore !!).

Serve in a plate or soup cup and sprinkle with parsley.

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