Porcini mushroom velouté

Porcini mushroom velouté

  • Very easy - 30 Min
  • Variety: Porcini
  • Difficulty: Very easy
  • Preparation time: 30 min
  • Cooking time: 20 min
  • Recipe family: Impress your guests!

Recipe offered by the Borde culinary experts

SHOPPING LIST

Cèpes séchés "Roi des Montagnes" - L'atelier Borde 30g Cèpes séchés "Roi des Montagnes" - L'atelier Borde 30g
Dehydrated mushrooms

Cèpes séchés "Roi des Montagnes" 30 g - L'atelier Borde

€5.90
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INGREDIENTS (4 SERVINGS)

  • 30 g Borde dried porcini
  • 3 potatoes
  • 1 shallot
  • 20 g butter
  • 40 cl water
  • 50 ml single cream
  • Salt, pepper

PREPARATION

  1. Rehydrate the porcini Borde according to the instructions on the package.
  2. Peel the potatoes and cut them into cubes. Place the potatoes in a large saucepan and steam them.
  3. Chop the shallot and fry it in a frying pan with butter.
  4. Add the rehydrated porcini mushrooms and brown them.
  5. Place all the ingredients in a blender with the potato cooking water and the cream. Season and blend.
  6. Tip: make a porcini coulis espuma. Pour 1⁄2 litre of full-fat single cream into a siphon. Add a tablespoon of porcini coulis. Close the siphon and pressurise it. Pipe the espuma onto your mushroom velouté before serving.
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