Treeket
Mushroom velouté with garlic croutons
A deep, silky forest velouté with golden garlic croutons.
Ingredients
- button mushrooms500 g
- dried mushrooms (porcini)10 g
- onion1
- potato1
- double cream15 cl
- vegetable stock80 cl
- rustic bread2 slices
- garlic clove1
- butter30 g
In your cupboard: salt, pepper (1 pinch)
Preparation
- Rehydrate the porcini for 15 min in 20 cl of hot water; keep the water.
- Melt the finely chopped onion in the butter, add the sliced mushrooms and porcini, and brown for 8 min.
The rest of the recipe (3 steps) is in the app
See the full recipeRecipe by Chef Treeket, chef on Treeket.
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