The porcini mushroom velouté is an excellent dish to make when you have porcini or less noble parts that, given the cost of the raw material, would be a shame to throw away. I use the stem parts or parts of the porcini that are less attractive and cannot be used in recipes where it is nice to see the porcini in whole slices.
If you like recipes with porcini, don’t forget to check out the recipe:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 211.30 (Kcal)
- Carbohydrates 4.84 (g) of which sugars 3.37 (g)
- Proteins 7.19 (g)
- Fat 18.75 (g) of which saturated 6.82 (g)of which unsaturated 3.11 (g)
- Fibers 3.50 (g)
- Sodium 399.49 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz porcini mushrooms
- 7 oz mushrooms (champignons)
- 4 cups vegetable broth (porcini)
- to taste salt
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
Tools
- 1 Pot 8-9 inches
- 1 Pot 3 qt
- 1 Cutting Board
- 1 Knife
Procedure
The secret to a good porcini mushroom velouté is the flavor; to extract it to the fullest, I recommend preparing a porcini broth that we will use to flavor the velouté.
To make the porcini broth, simply add 7 oz of porcini to 6 cups of water and simmer until it reduces to about 4 cups, salt, and keep warm.
In a pot, sauté the champignons with a pat of butter and the mushrooms leftover from the broth, quickly frying. Adjust with a grind of pepper and a pinch of salt, cook over low heat for about 5 minutes.
Add the broth and cook for another 10 minutes until the mushrooms are cooked, then filter them with some of the broth.
Do not add all the liquid at once but add it gradually to achieve the desired creamy texture and avoid the risk of the velouté being too liquid.
If the result is too liquid, put it on the heat at a very low flame, stir and reduce to the desired consistency.
Your porcini mushroom velouté is ready!
Plating Suggestions:
This is an elegant dish that should be served with care given the quality of the raw material used to make it. I recommend making flavored croutons following the directions found here, finish with a drizzle of oil and garnish the porcini mushroom velouté with a pan-fried porcini.
Which wine to pair with porcini mushroom velouté:
The porcini mushroom velouté pairs well with a full-bodied, fruity, warm, harmonious wine with powerful tannins. For example, I suggest a Lagrein from Alto Adige, a broad, spicy wine with forest fruits, cocoa, mushrooms, pepper, sweet spices, and lots of undergrowth.
Alternatively, you can serve this velouté with a Sauvignon Blanc from the Piacenza hills, a refreshing and aromatic wine.
