Velouté of porcini mushrooms and chestnuts
And if the chestnut was invited in an authentic dish? This is the case with this recipe for ceps and chestnut velouté. Composed of chestnuts, chicken broth, cream, but also slices of toast and porcini mushrooms, to name but a few; this typically French recipe will thus find a place of choice on your table.
Ingredients :
- 200 g chestnuts, cooked and vacuum-packed
- 3 large ceps
- 50g butter
- 50 cl chicken broth
- 50 cl of milk
- 2 tbsp hazelnut oil
- 1 C. cream
- 1 C. olive oil
- 4 slices of toasted bread
- 1 handful of pine nuts
- 1 minced garlic clove
- 1 shallot, chopped
- nutmeg
- salt pepper
Preparation :
-
1
Clean the ceps and chop them finely. In a saucepan, brown them for 2 to 3 minutes in the olive oil, shallot and garlic. Add the porcini mushrooms and half of the 200g of chestnuts, leave to brown for 5 minutes then add the milk and the broth. Leave to cook for 25 mins.
Technical moves
Chop your vegetables
How to prepare and cook mushrooms?
-
2
Blend then add the cream, butter, nutmeg, salt and pepper. In a small skillet, brown the remaining chestnuts in 1 tbsp. tablespoons of hazelnut oil for about 3 to 4 minutes to color them. Toast the slices of bread under the broiler.
-
3
In soup plates, pour the cep and chestnut velouté over the toasted bread, add roasted chestnuts and pine nuts. Divide the remaining hazelnut oil between the plates.
Tips
You can use fresh chestnuts, in this case, peel them and roast them in the oven or in your fireplace. Same thing for porcini mushrooms, you can take dry mushrooms and rehydrate them in water.
