The cold is here, and yes ma’am, we are well into winter, so why not warm up by the fireplace (or radiator for me !) with this wonderful cream of mushroom ?! And then, as we offer the past few days our recipes for Christmas, this velvet will be perfect for an entry to party light and changing the foie gras !

Good all this to tell you (but I think that you already know this) that fungi and me, it is a great love story, and as there is an excellent dealer of mushrooms at the market the other day I took advantage and I took her some of his varieties for you to put together this little soup. What is great about this recipe is that you can use any mushrooms you want (or that you find), and it is still perfect with mushrooms !

After having tasted it, I bet that you will not purchase more cream of mushroom pouches !!!

Velouté of mushrooms {Recipe Christmas #6}

Ingredients (for 6)

  • 500 g mixed mushrooms or button mushrooms
  • 1 small handful of porcini mushrooms, dried
  • 75 cl of broth of poultry, or vegetables
  • 50 g mascarpone cheese
  • 2 cloves of garlic
  • 1 white onion
  • 1/4 bunch of parsley
  • The juice of half a lemon
  • 1 drizzle of olive oil
  • Salt and pepper

Description

Soak the porcini mushrooms in the boiling water.

Snip the onion and slice the mushrooms if needed. Put all in a casserole dish with a drizzle of olive oil, sauté over a high heat and add the garlic previously chopped. Add half of the porcini mushrooms and the soaking water and then cook for 15 minutes over medium heat.

Chop coarsely the mushrooms, remaining, and sauté them for 3 minutes in a pan with a knob of butter. Book.

Then pour the broth over the mushrooms and let cook 20 minutes longer over low heat. Season.

Mix together with the parsley and then add the mascarpone and the lemon juice.

Serve in bowls with the mushrooms, remaining from above (personally I put the trumpets of death).

Written by Doc

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