Mushroom velouté

Step by step recipe:

  1. 10 min.Mushroom velouté : Photo of step #1
    Peel and chop 400 g mushrooms.
  2. 20 min.Mushroom velouté : Photo of step #2
    Peel, wash and cut into small pieces around 100 g potatoes.
  3. 5 min.Mushroom velouté : Photo of step #3
    Prepare 1 shallot, and chop finely.
  4. 2 min.Mushroom velouté : Photo of step #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.
  5. 3 min.Mushroom velouté : Photo of step #5
    Add the mushrooms and potato and stir well.

    Cook for 2 or 3 minutes.
  6. 5 min.Mushroom velouté : Photo of step #6
    Pour in 1 litre water, salt again and bring to the boil. Leave to simmer gently for 5 minutes.
  7. 5 min.Mushroom velouté : Photo of step #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.
  8. 5 min.Mushroom velouté : Photo of step #8
    Finish by adding 150 ml cream and blend briefly to mix well. Check seasoning.

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

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