Classic French Mushroom Velouté
Ingredients
- 500 gButton mushroom (cleaned and sliced)
- 40 gUnsalted butter (in pieces)
- 1 pcYellow onion (finely minced)
- 1 pcGarlic (chopped)
- 20 gWheat flour
- 750 mlMineral water
- 100 mlCream
- 1 pcThyme (whole sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 750 mlChicken stock (ready to use)
Method
A silky texture that perfectly coats the spoon. Experience the concentrated earthy power of mushrooms in a smooth, glossy soup that exhales forest floor aromas.
- 1
Clean the mushrooms with a damp cloth without soaking them. Slice them evenly. Finely chop the onion and mince the garlic after removing the germ.
- 2
In a sauté pan, melt the butter. When it starts to foam, add the onion and garlic. Cook without browning until translucent.
- 3
Increase the heat and add the mushrooms with the thyme. Sauté them until they release their water and a light golden color appears at the bottom of the pan.
- 4
Dust the mushrooms with flour (singer) and mix well to cook the flour for 1 minute. Gradually pour in the chicken stock while stirring to avoid lumps. Bring to a boil then lower the heat to simmer.
- 5
Remove the thyme sprig. Blend the preparation for a long time until perfectly smooth. Add the cream, bring to a final simmer so the velouté is shiny and coats the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in plenty of water; they soak up liquid like sponges.
- For a restaurant-quality result, pass the velouté through a fine-mesh sieve (chinois) after blending to remove any remaining particles.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat without boiling violently to prevent the cream from separating.
