Wild Mushroom Veloute
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps Oil
- 2 Tbsps butter
- 16 ozs mixed Wild mushroom (chopped if large)
- 2 Leeks (white parts only, chopped)
- 2 cloves garlic cloves (chopped)
- ½ cup dry sherry
- 3 cups chicken stock
- 1 cup cream (30% fat)
- 2 Tbsps chopped Hazelnuts
Preparation steps
1.
Heat the oil and butter in a large pan and gently fry the mushrooms until they are tender and lightly browned. Remove the mushrooms from the pan and set aside.
2.
Add the leek to the pan and cook gently until soft but not brown then add the garlic and cook for 1 minute.
3.
Pour over the sherry, let bubble then add the stock and bring to a boil. Turn the heat down and simmer gently for 15 minutes.
4.
Return most of the mushrooms to the pan, reserving a few to garnish, and simmer for a further 5 minutes.
5.
Blend with a hand blender then stir in the cream. Season with salt and pepper, heat through gently and serve garnished with the reserved mushrooms and chopped nuts.
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