• Lilou

Mushrooms frothy veloute



Time to make it

Time to cook it

Level : Easy +

4 Peoples


Ingredients


17 Once of mushroom from Paris

2.2 Lb Mix Mushrooms

1 Onion

7 Fl oz of Sour Cream

Half of lemon

7 Fl oz of white wine

Chervil

Bacon in Option


First part


Step 1


In a saucepan, cook the chopped onion in the butter.


Step 2


Add the minced Paris mushrooms + the lemon juice and cook them for a few minutes.


Step 3


(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.


Step 4


After that, it must remain 60 cl of liquid. Add the cream and reduce to a slightly velvety consistency. Leave on hold.


Step 5


Cook the chopped mushrooms mixed with a little oil, salt, pepper and add a good pinch of chopped chervil.


Second Part



Step 6


Heat the velouté mushrooms and mix in the blender until obtaining a beautiful frothy mousse.


Step 7


Put the sliced mushrooms in 4 bowls and pour over the velouté . Finish with chervil sprigs or bacon sliced if you like it


Enjoy !!!



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