Technical Stages :

• Gently clean the boletus in water, changing the bath frequently. Dice them. Peel and dice the shallots.
• Take chervil sprigs, wash and set the stems aside.
• Melt the butter, add the shallots, then the mushrooms, and stew over low heat. Add a bit of salt.
• Roast the peppercorns in a covered skillet, then pour the chicken stock and bring to a boil. Transfer this juice onto the boletus jam and simmer for about 15 minutes.
• Infuse the chervil sprigs in the whipping cream, pass through a chinois sieve. Combine with the boletus, cook for 5 minutes, season if needed.
• Serve in shallow plates; sprinkle with chervil sprigs.