For the Mushroom Velouté:

• 400 g wild mushrooms (chanterelle, cremini, shiitake, etc.), cleaned and sliced
• 1 small shallot, finely chopped
• 2 tbsp unsalted butter
• 500 ml vegetable or light mushroom stock
• 100 ml heavy cream
• Salt and freshly ground white pepper, to taste

For the Chestnut Foam:

• 150 g cooked and peeled chestnuts
• 200 ml milk
• 50 ml cream
• Salt, to taste
• 1 g soy lecithin (optional, for stable foam)

For the Crispy Oyster Mushrooms:

• 100 g small oyster mushrooms
• Olive oil for brushing or frying
• Salt and a pinch of nutmeg

Optional Garnish:

• Microgreens or thyme tips
• Finely chopped roasted chestnuts or mushroom crumble for texture