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Dried porcini mushroom velouté
l'Essentiel
Very easy - 30 Min
- Dish type : Porcini
- Difficulty : Very easy
- Preparation time : 30 min
- Cooking time : 20 min
- Recipe family : Impress your guests!
- Cost : €5.30
Shopping List
| Ingredients | Quantity | Price |
|---|---|---|
| Cèpes extra séchés | €5.30 |
Ingredients (4 servings)
- 200 g white button mushrooms
- 30 g Borde dried porcini
- 3 potatoes
- 1 clove of garlic
- 1 tablespoons of liquid fresh cream
- Salt, pepper
Preparation
- Rehydrate the porcini Borde according to the instructions on the package.
- Peel the potatoes and cut into cubes. Clean the mushrooms, cut off the ends of the feet and slice them.
- In a saucepan, put 3/4 liter of water and top with the mushrooms soaking juice. Pour the potatoes, white button mushrooms and porcini.
- Keep 4 beautiful slices of porcini for decoration. Cook on a low heat for 20 minutes. Check that the potatoes are cooked and mix.
- Add the cream, salt, pepper and stir. Pour your soup into hollow dishes or small bowls. Arrange on top of the slice of porcini and serve.
- Tip: prepare an espuma with a porcini coulis. Put a 1⁄2 liter of whole liquid cream in a siphon. Add a slice of porcini coulis. Close your siphon and put it under pressure. Arrange your foam on mushroom soup before serving.
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