• 500g (1.1 lbs.) button mushrooms
  • 150g (1/3 lbs.) peeled chestnuts
  • 50g (1.7 oz.) Abondance or Comté or parmesan cheese
  • 1 shallot
  • 1 tbsp. hazelnut paste or puree
  • 12 hazelnuts
  • 8cl (2.8 fl. oz.) milk
  • 1 cube vegetable stock
  • Olive oil


  1. Mince the shallot.
  2. Brush the mushrooms until clean. Slice them.
  3. In a cooker, sweat the shallot over medium heat adding a splash of oil and a pinch of salt.
  4. When translucent, add the mushrooms and brown for 5 minutes while constantly stirring. Keep a few mushroom pieces aside to garnish the dish.
  5. Add water up to the level of the mushrooms, add the chestnuts and the stock cube. Cook over low heat for 10 minutes.
  6. Out of fire, add the milk, hazelnut paste and pepper.
  7. Blend until thin consistency.
  8. Roast the hazelnuts in a frying-pan then coarsely grind them.
  9. In the dish, place the hot soup, cheese strips (which may be vacherin, comté, parmesan, any kind of melty cheese), a few of the set aside mushrooms and some ground hazelnuts.