The Portobello mushroom velouté is a very delicate dish, to be served as a starter with a good glass of red wine. Portobello mushrooms are a variant of the classic champignons, larger and meatier, with a very large cap. They are very rich in protein, so much so that they are called the meat of the forest, thus making them a valid substitute for meat for those who are vegetarian and vegan, rich in vitamin D, iron, amino acids and minerals. They are very versatile in the kitchen, besides creams, veloutés they are also excellent stuffed or grilled.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 Portobello mushrooms
- 1 fresh spring onion
- 4.25 cups vegetable broth
- salt
- pepper
- 2 sprigs parsley
- 2 tablespoons extra virgin olive oil
- 3.5 fl oz fresh liquid cream
Tools
- 1 Knife
- 1 Saucepan
- 1 Immersion Blender
Steps
Clean the mushrooms by removing the soil and any residues with a damp paper towel. Cut into pieces about 3/4 inch and set aside. Finely chop the onion.
In a saucepan, heat 2 tablespoons of oil and add the chopped onion.
Sauté for a couple of minutes over low heat.
Add the mushrooms and let them season for 2-3 minutes over medium heat. Add the broth and cook for half an hour.
Season with salt and pepper.
Remove a few tablespoons of mushrooms for decoration.
Blend with an immersion blender and add the cream.
After blending, add the mushrooms again.
Serve with chopped parsley, a drizzle of extra virgin olive oil, and bread.
Tips
It keeps for 2-3 days in the fridge. To make it suitable for intolerants or vegans, you can use plant-based cream.
It keeps for 2-3 days in the fridge. To make it suitable for intolerants or vegans, you can use plant-based cream.
It keeps for 2-3 days in the fridge. To make it suitable for intolerants or vegans, you can use plant-based cream.
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