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Soups & Veloutés
Velouté of Cep Mushrooms, Truffle Espuma
Slice the shallots with the 'Alligator' onion cutter (for a quicker and easier operation)...
... and add to the saucepan.
Add the cep mushrooms, washed and diced beforehand.
...
See the recipe
Serves:
4
Time:
1 h 30
Difficulty:
Author: Chef Philippe
16
ratings
2 comments
Ingredients:
280g cep mushrooms, 80g shallots, 60g unsalted butter, 120g white peppercorns, 50cl chicken stock, 300g whipping cream, 250g potatoes, 15g unsalted butter, 150g milk, 75g whipping cream, 5cl truffle infused olive oil (found in delicatessen stores), Truffle, freshly grated...
Method
Before starting this Velouté of Cep Mushrooms with Truffle Espuma recipe, make sure you have organised all the necessary ingredients.
Melt the butter in a saucepan.Slice the shallots with the 'Alligator' onion cutter (for a quicker and easier operation)...
... and add to the saucepan.
Add the cep mushrooms, washed and diced beforehand.
...
