For 4 people
Rehydrate 40 g of black trumpets
Sauté one minced shallot in butter
Add the black trumpets and moisten with as much filtered rehydration water as cream (250 ml of each for 4 people)
Cook over low heat for 20 minutes
Blend everything together and add a dash of hazelnut oil
Adjust the seasoning and consistency if necessary (with milk)
Serve