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 proteins hence called the meat of the forest, making them a valid substitute for meat for vegetarians and vegans, rich in vitamin D, iron, amino acids, and minerals. They are very versatile in the kitchen, in addition to creams, veloutés, they are also excellent stuffed or grilled.
Discover also other velouté recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 4 Portobello mushrooms
- 1 spring onion
- 1 qt vegetable broth
- salt
- pepper
- 2 sprigs parsley
- 2 tbsps extra virgin olive oil
- 3.4 oz heavy cream
Tools
- 1 Knife
- 1 Saucepan
- 1 Hand blender
Steps
Clean the mushrooms by removing the dirt and any residues with a damp paper towel. Cut into pieces approximately 0.8 inches and set aside. Finely chop the spring 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 sauté for 2-3 minutes over medium heat. Add the broth and cook for half an hour.
Adjust with salt and pepper.
Remove a few tablespoons of mushrooms for decoration.
Blend with a hand blender and add the cream.
After blending, add the mushrooms back.
Serve with chopped parsley, a drizzle of olive oil, and bread.
Tips
It keeps for 2-3 days in the fridge. To make it suitable for those intolerant or vegan, you can use plant-based cream.
Recipes with mushrooms
Porcini Mushroom and Bacon Risotto
Shrimps and Mushrooms in a Pan
Shrimps and Mushrooms in a Pan
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