Velouté with dried morels
l'Essentiel
Easy - 30 Min
- Dish type : Morels
- Difficulty : Easy
- Preparation time : 30 min
- Cooking time : 20 min
- Recipe family : For a festive meal
- Cost : €16.50
Shopping List
Ingredients | Quantity | Price |
---|---|---|
Morilles de Printemps séchées | €16.50 |
Ingredients (2 servings)
- 25 g Borde dried morels
- 2 medium-sized potatoes
- 1 litre vegetable stock
- 3 tablespoons olive oil
- 1 onion
- 25 g of butter
- 3 tablespoons flour (or Maïzena)
- 150 ml cream
- Salt and pepper
Preparation
- Soak the morels in 1 litre of water for at least 15 minutes. Drain them (keep the rehydration water) then plunge them into boiling water for 1 minute. Set aside.
- Peel the potatoes and cut into cubes.
- Filter the water used to rehydrate the morels using a fine mesh strainer and/or a coffee filter. This will remove any remaining impurities (morels are usually sandy).
- Prepare 1 litre of vegetable stock in a saucepan and add the filtered morel water. Bring to the boil and add the morels. Leave to cook for around 20 minutes.
- Chop the onion and fry in olive oil until translucent. Add the potatoes and cook for a few minutes.
- Melt the butter in the pan with the onion and potato mixture.
- Make a roux by adding the flour gradually over the vegetables.
- Add the stock and morels a little at a time, stirring regularly until the liquid is used up.
- Leave the velouté to cook for 20 minutes (the potatoes must be cooked).
- Add the cream and season to taste.
- Blend the mixture.
- Tip: you can keep a few morels to garnish the velouté.
HAVE YOU TRIED THIS RECIPE?
Share a photo of your dish with #maisonborde