Grilled vegetable with pied bleu mushroom truffle cream

Ingredients:
-2g black truffle
-100g Clitocybe nuda (pied bleu)
-Fresh cream
-Guerande salt
-Zucchini
-Aubergine
-Bread
-EVOO (Extra virgin olive oil)

For chervil sauce:
-100g chervil leaves
-30g walnuts
-EVOO

It is about the season to have some mushroom, with any kind of mushroom you can find in the local market, try to eat it simple first, just fried them with EVOO and a pinch of good salt, find out the original taste of it then cook it with your spontaneous imagination.

Pan fried the mushroom with EVOO in gentle fire, you don't want it to get burned when making this kind of cream. Lid on until the steam cook it through. Slice the truffle and put the mushroom and truffle in the blender, blend it and slowly add in fresh cream until the blender can go smoothly. Add in a pinch of salt, depend on what do you want to use this cream, if for sauce, you might want it be s a bit more salty, if just for dipping sauce or tartine, adjust the amount of salt with your own preference.

Bring the water to boil in a small pot, cook the chervil for about 30 seconds then in the blender. In a pan, dry fried the walnuts until you can smell the fragrance. Add all ingredients in to the blender, and slowly add in the EVOO until the blender runs smoothly.

Brush the bread, zucchini and the aubergine with EVOO, when cooking one side, brush the other side at that time. Serve when it's warm, and have a bit of everything at the same time in your mouth, it doesn't taste vegetarian, did I mentioned this is a pure vegetarian dish?