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French Lion's Mane Velouté | Velvety & Woodland Aromatic
(0)
35 min
Quick
Gurkerl Küche
Eine herbstliche Hommage an die Pariser Haute Cuisine: Samtiges Velouté aus frischem Igelstachelbart (Löwenmähne) und Schalotten, verfeinert mit französischem Weißwein und Schlagobers, serviert mit knusprigen Butter-Baguette-Croûtons.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Finely chop the shallots and garlic cloves. Gently clean the fresh lion's mane mushroom with a brush and tear or cut into bite-sized pieces. Set aside a few particularly nice mushroom pieces for the soup garnish later.
Cut the baguette into thin slices, arrange on a baking sheet, brush with a little melted butter, and toast in the preheated oven for about 8 to 10 minutes until golden brown and crispy.
Preparing the velouté
Melt 30 g of butter in a large pot. Sauté the chopped shallots and garlic over medium heat until translucent. Add the prepared lion's mane pieces and the picked leaves of two thyme sprigs, then fry gently for 5 minutes until they release their delicate, nutty woodland aroma.
Chef's tip
Lion's mane mushroom is prized for its tender texture, reminiscent of fine poultry. Never fry the mushrooms over heat that is too high, in order to preserve their delicate aromas.
For an extra velvety texture, pass the soup through a fine-mesh sieve after blending.
Ingredients
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