Creamy, enveloping and delicate, this champignon velouté is a simple recipe made with few ingredients. The mushrooms create a light, well-balanced cream, perfect to warm cooler evenings. An essential comfort food, very easy to prepare and, above all, to savor slowly. Make it yourself and treat yourself to a pause of taste and simplicity.
Other cream/velouté recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the champignon velouté
- 11 oz champignon mushrooms
- 1 onion (about 130 g (approximately 5 oz) net after trimming)
- 2 cups vegetable broth
- 1 egg yolk
- 2 leaves sage
- 3 tbsp + 1 tsp heavy cream
- 1 sprig parsley
- extra virgin olive oil
- salt
- black pepper
- 2 slices sandwich bread (optional)
Tools
- 1 Saucepan with lid
- 1 Immersion blender
- 1 Frying pan
Preparation of the champignon velouté
Clean the champignon mushrooms by removing the earthy part of the stem and quickly wiping them with a damp cloth. Then slice them.
Peel the onion and chop it finely. I used a manual pull-string chopper, a simple but really handy tool in the kitchen. If you want to buy it you can find it by clicking HERE.
In a saucepan, warm a few tablespoons of oil before adding the onion. Let it sizzle for a moment, then add the mushrooms and the sage leaves.
Give it a stir, then pour the hot broth into the saucepan and cook covered for about 20 minutes, stirring from time to time.
Meanwhile, cut the sandwich bread slices into small cubes and toast them in a frying pan with a drizzle of oil until golden and crispy.
When the mushrooms are cooked, remove the sage leaves and blend everything with an immersion blender.
Finally, add the beaten yolk and the cream, incorporate them into the cream and return to the heat. Cook for another five minutes over low heat, seasoning with salt and pepper to taste.
Ladle the champignon velouté into individual bowls and garnish with toasted bread croutons and finely chopped parsley. Sprinkle with freshly ground black pepper and serve immediately, piping hot. Enjoy! Paola.
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