Cream Of Mushroom {vegan – sans gluten}
Un velouté en entrée de fête, why not ?! Les champignons sont clairement, In my opinion, associés aux ingrédients de fête et chez nous, il n’y a pas une année sans champignons dans nos menus de fin d’année ! L’avantage avec le velouté de champignons en entrée de fête, c’est que ça en fait une entrée légère qui ne nous plombe pas le reste du repas (bon parce qu’on sait souvent comment on termine lors de ces interminables repas !). I chose to use Paris mushrooms for an accessible budget but you can also add some dried porcini mushrooms to the recipe or why not truffles but this is no longer the same budget !
The creaminess of this mushroom velouté is just incredible,
it will surely seduce your guests with its simplicity and taste, yes because clearly mushrooms are a safe bet ! I hope this full party menu with this mushroom soup, squash risotto et chocolate and cherry tart you will have liked it and will have made you want to cook vegetable at the end of the year ! I'll be back very soon for a last cookie recipe to accompany the opening of gifts on Christmas morning, yes because at home we are a team 25 for gifts (but hey the others are also entitled to cookies !).
Cream Of Mushroom {vegan – sans gluten}
POUR 4 PEOPLE
- 1 kg button mushrooms (brown people here)
- 60 cl of vegetable broth
- 1 onion
- 2 cloves of garlic
- 10 g dried porcini mushrooms (optional)
- 30 cl of vegetable cream
- Salt and pepper
- Olive oil
- 1 drizzle of walnut oil
- Cut the Paris mushrooms and reserve three then chop the onion and garlic.
- Put everything to brown in a drizzle of olive oil in a Dutch oven for 5 minutes covered and stirring regularly.
- Add the broth then the dried porcini mushrooms and cook 20 minutes over medium heat.
- Mix the soup finely then rectify the seasoning with salt and pepper.
- Add the cream and mix again, reheat if necessary.
- Fry the reserved and sliced mushrooms in a drizzle of olive oil and serve over the velouté. Add a drizzle of walnut oil on top.
