Ingredients for 4 people
300 gr. of white porcini mushrooms (ceps)
100 gr. of butter, 300ml of cream
8 river prawns with heads removed
4 large spoonfuls of smoked fish, chervil
1 litre water, 150gr. wild mushrooms (chanterelles, pioppini, trombette)
4 river prawns for decoration, salt and pepper to taste.

Wash the porcini mushrooms, cut into small pieces and cook in a casserole with half of the butter. Add the cream and allow to cook for a few more minutes, before putting the mixture into the blender.
Meanwhile, sear the other mushrooms with the rest of the butter. Clean the river prawns, scald in salty water and then add to the mushrooms, with the chervil. Allow to cook for a few more minutes.
Mix everything with the pureed mushrooms, add the smoked fish and allow to cook for a few minutes. Serve on pre-heated plates and garnish with the remaining prawns.