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French Mushroom Velouté | Creamy & Velvety
(0)
35 min
Quick
Gurkerl Küche
Klassische französische Pilz-Velouté mit gebratenen Champignons, feinen Zwiebeln und Schlagobers, serviert mit knusprigen Baguette-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Preparation
Clean the mushrooms and cut them into slices. Set aside a few nice slices for garnishing later. Peel and finely chop the onions and garlic.
Preheat the oven to 190 °C top/bottom heat. Cut the baguette into small cubes, drizzle with olive oil, and bake in the preheated oven for about 8–10 minutes until golden brown and crispy.
Preparing the velouté
Heat 30 g of butter in a large pot. Sauté the chopped onions and garlic in it over medium heat for 3–4 minutes until translucent.
Chef's tip
For an even deeper mushroom flavor, you can soak a few dried porcini mushrooms and add the soaking liquid to the broth.
The croutons can also be beautifully baked in the oven with a little grated Gruyère.
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