Mushrooms frothy veloute
Time to make it
Time to cook it
Level : Easy +
17 Once of mushroom from Paris
7 Fl oz of Sour Cream
Half of lemon
7 Fl oz of white wine
Bacon in Option
In a saucepan, cook the chopped onion in the butter.
Add the minced Paris mushrooms + the lemon juice and cook them for a few minutes.
(Before the wine , if there is to much water, drop a bit of it before the next step)
Cover with 80 cl + the white wine, salt slightly and cook at low heat.
After that, it must remain 60 cl of liquid. Add the cream and reduce to a slightly velvety consistency. Leave on hold.
Cook the chopped mushrooms mixed with a little oil, salt, pepper and add a good pinch of chopped chervil.
Heat the velouté mushrooms and mix in the blender until obtaining a beautiful frothy mousse.
Put the sliced mushrooms in 4 bowls and pour over the velouté . Finish with chervil sprigs or bacon sliced if you like it