The veloutè is a simple but refined dish. It’s an elegant and healthy, there is no better way to serve a tasty vegetarian dish on the table. As you know, the velout is made up of just a few ingredients with the addition of one of these three elements: cooking cream, béchamel or yogurt. The feature that makes it fantastic is the creaminess! For this reason, once the vegetables have been blended, you have to pass the mixture through a fine-mesh strainer, just to make it thick and… velvety!
Serves 4
For the velouté:
- 500 grams mixed mushrooms
- two cloves of garlic
- 1 shallot
- 250 grams potatoes
- 30 grams dried porcini mushrooms
- vegetable broth to taste
- porcini mushrooms soaking water to taste
- 90 ml cooking cream
- extra virgin olive oil
- rosemary
- thyme
- salt to taste
- freshly ground black pepper to taste
To decorate:
- cooking cream to taste
- croutons of homemade bread
- thyme
- rosemary
Method
Clean fresh mushrooms and slice them. Soak dried mushrooms in hot water and leave them for at least 10 minutes. Fry garlic, chopped shallot and oil in a saucepan. Then add the peeled and diced potatoes and the mushrooms (fresh and dried). Salt and pepper and cook over medium heat. Pour in the vegetable broth and a little mushroom soaking water. Cook over medium heat for at least 20 minutes. Meanwhile, sauté the croutons in a pan with a clove of garlic and rosemary and olive oil . Brown them. . Leave aside a few slices of mushroom for the decoration. When the vegetables are ready, blend them with the coking cream with a mixer.Serve with slices of mushroom, croutons, thyme, rosemary and a few drops of coking cream.