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French Shiitake Velouté | Velvety & Forest-Aromatic
(0)
25 min
Quick
Gurkerl Küche
Eine samtig-feine französische Velouté aus aromatischen Shiitake-Pilzen, glasig gedünsteten Schalotten und frischem Knoblauch, abgelöscht mit Weißwein und vollendet mit österreichischem Schlagobers. Serviert mit knusprig geröstetem Baguette aus dem Backrohr.
Preparation method
Preparation & toasting
Carefully dry-brush the shiitake mushrooms or clean them with paper towels and slice them. Set aside a few particularly nice shiitake slices for the garnish. Finely chop the shallots and garlic cloves. Finely snip the fresh chives.
Preheat the oven to 180 °C top/bottom heat. Slice the baguette diagonally into thin slices, arrange them on a baking tray, drizzle with a little olive oil, and bake in the oven for 6–8 minutes until golden brown and wonderfully crispy.
Preparation of the velouté
Melt half of the butter and a little olive oil in a heavy pot. Sauté the reserved shiitake slices in it for 2–3 minutes until golden brown, remove, and keep warm. Then sweat the shallots and garlic in the remaining fat over gentle heat until translucent.
Chef's tip
Shiitake mushrooms contain a particularly high amount of natural umami. For an intense roasted aroma, never wash the mushrooms with water before cooking, but only dry-clean them.
A small knob of ice-cold butter right at the end of blending ensures the typical silky sheen of an authentic French velouté.
Ingredients
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