Velouté of porcini mushrooms with foie gras
Here is an elegant velouté that you can make as a starter, hoursin course or even an aperitif for your Christmas or New Year’s meal. Cuisine AZ fully validates this recipe which it finds completely in the theme of the holidays, it This is why we suggest you concoct this creamy cep velouté with foie gras for your guests. They can only be seduced by the subtle and refined taste of the ingredients that make up this delicious dish.
Ingredients :
- 200 g porcini mushrooms
- 60g semi-cooked foie gras
- 2 small gray shallots
- 1 half tablet of chicken broth
- 5 cl of liquid cream
- 1 C. olive oil
- Salt pepper
Preparation :
-
1
Carefully wash the ceps. Pat them dry with paper towel then cut them into quarters. Reserve hoursment.
-
2
Peel, wash and chop the shallots finely.
-
3
In a skillet, sweat your shallots in very hot oil for about 2 minutes.
-
4
Add the ceps. Let simmer covered for approximately 10 minutes over low heat.
-
5
Add 25 cl of water and the half-tablet of chicken stock.
-
6
Let cook for 10 more minutes.
-
7
Add the liquid cream, cook for a very short time then remove from the heat. Add salt and pepper.
-
8
Blend the mixture in a blender then adjust the seasoning.
-
9
Pour the velouté into small bowls, arrange the cubes of foie gras on top.
Technical moves
How to season and cook your foie gras?
How to devein your foie gras?
-
10
Serve.
Tips
For the greediest, you can serve this velouté in small verrines accompanied by toast and foie gras. As a starter, you can serve it in the same way but, in bowls, in larger quantities. As hoursin course, you can choose to accompany this dish with a little rice. Your guests will love it!
