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For 6 people, you will need:



Nutritional information:

Whole recipe
Calories
544
27%
Proteins
17g
7%
Carbohydrates
60g
6%
Fats
26g
4%
 Per 100 g 
Calories
34
2%
Proteins
1g
<1%
Carbohydrates
4g
<1%
Fats
2g
<1%
 Per person 
Calories
90
5%
Proteins
2g
1%
Carbohydrates
9g
1%
Fats
4g
1%
Traffic
  • Recipe seen 40,681 times
Rating
  • Already noted 9 times
  • Average note : 1.6/3






% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).


Times:

Preparation : 45 min.
Cooking : 10 min.
Start to finish : 55 min.
Preservation : A few days in the fridge in a sealed container.


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How much will it cost?

 For 6 people : 2.41 €
 Per person  : 0.40 €

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 Note : These prices are only approximate. Read more...



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Next message on 2014-12-21

Step by step recipe:


1
Peel and chop 400 g mushrooms.
Mushroom velouté : Photo of step #1
2
Peel, wash and cut into small pieces around 100 g potatoes.
Mushroom velouté : Photo of step #2
3
Prepare 1 shallot, and chop finely.
Mushroom velouté : Photo of step #3
4
Melt 30 g butter in a large saucepan on medium heat, then add the shallot. Salt, pepper and cook for 1 or 2 minutes.
Mushroom velouté : Photo of step #4
5
Add the mushrooms and potato and stir well.

Cook for 2 or 3 minutes.
Mushroom velouté : Photo of step #5
6
Pour in 1 litre water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.
Mushroom velouté : Photo of step #6
7
Mix 2 tablespoons cornflour with 2 tablespoons of water.

Turn down the heat and blend thoroughly. Add the cornflour at the end while still blending.
Mushroom velouté : Photo of step #7
8
Finish by adding 150 ml cream and blend briefly to mix well. Check seasoning.
Mushroom velouté : Photo of step #8

Remarks:

It's easiest to use cultivated button mushrooms (that the French call champignons de Paris), even tinned mushrooms, but if you can, use freshly-gathered wild mushrooms, as the flavour will be so much better.

You can also add a handful of dried mushrooms (morels, chanterelles, etc.), simply rinsed. Again this willl improve the flavour, making it not only stronger, but woody.

Source:

Home made

Last modified on: February 9th 2012

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Nota: Rollover photos with your mouse to see recipe title.

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Next message on 2014-12-21

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