Mushroom velouté with Monsieur Cuisine
Cheap, refined and quick to cook, mushrooms are one of the easiest vegetables to love. Why not mixed? The mushroom velouté at Monsieur Cuisine is hoursrvel of simplicity, prepared in a food processor in a few minutes for a starter or a gourmet main course. Its creamy texture is enriched with flour, cream and milk to boost its creaminess, all you have to do is serve it with whours golden toast to enjoy!
- 350g button mushrooms
- 1 onion
- 60 cl Milk
- 50g butter
- 2.5 tbsp. fresh cream
- 2.5 tbsp. Flour
- 4 tbsp. chopped parsley
- 1 vegetable stock cube(s)
Preparation 15 mins
Cooking 30 mins
Peel the onion, quarter it and place it in the Monsieur Cuisine bowl with the cleaned mushrooms. Cast 30 sec at speed 7.
Add butter and parsley. Launch 4 min at 100°C in speed 1, reverse direction. At the end of cooking, program 15 min at 80°C at speed 1, reverse.
Add the flour, milk, water and stock cube. Restart for 15 min at 100°C at speed 1, reverse direction.
Add the cream, salt and pepper and run 1 min at speed 5, increasing to speed 9. Serve.
For a spicier version of the mushroom velouté with Monsieur Cuisine, add a clove of garlic at the same time as the onion! If you like mixtures, add a potato to thicken or dare an autumnal mixture with chestnuts, carrots… even other varieties of mushrooms, with ready-made mixtures or seasonal pickings. You can also halve the amount of butter and use light cream to lighten the recipe.