The mushroom velouté is a great light and healthy comfort food. A very simple preparation where you can use your favorite mushrooms, such as champignon, porcini, portobello, or mixed mushrooms. Few ingredients for a tasty dish that will warm both stomach and heart.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 oz champignon mushrooms
- 1/2 shallot
- 2 tbsp extra virgin olive oil
- salt
- pepper
- parsley
- 2 slices bread
- 7 oz potatoes
- 1 carrot
- 1 stalk celery
- 1/2 onion
- 2 cups water
Tools
- 2 Pots
- 1 Knife
- 1 Immersion Blender
Steps
Prepare the vegetable broth: scrape or peel the carrot, peel the onion. Rinse the vegetables and combine them with the water in a pot. Boil for 30 minutes.
Peel the potatoes and cut them into 1/2-inch cubes after rinsing them under running water.
Clean the mushrooms and slice them not too thinly. In another pot, heat the oil with the chopped shallot.
Add the potatoes and mushrooms, sauté for 5 minutes, and then add the vegetable broth. Season with salt and pepper.
Let it cook for about 30 minutes. Blend with an immersion blender or a regular blender.
Toast the bread in an oven or toaster. If too thick, dilute with more broth.
Serve the mushroom velouté with croutons, a drizzle of oil, and freshly chopped parsley.
Tips
The mushroom velouté can be stored in the refrigerator in a closed container for 2 days or in the freezer.
You can add some dried porcini mushrooms after rehydrating them for a more intense flavor.
You can add some dried porcini mushrooms after rehydrating them for a more intense flavor.
You can add some dried porcini mushrooms after rehydrating them for a more intense flavor.
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