Velouté with dried porcini mushrooms

50 minutes
Medium
2 people

A first course to prepare on cold winter days: the best solution to taste dried porcini mushrooms.

Ingredients

  • 70 g Dried porcini mushrooms
  • 1 onion
  • 1 carrot
  • 2 potatoes
  • Chopped parsley to taste
  • Extra-virgin olive oil
  • Salt and pepper to taste
  • Vegetable broth to taste

Preparation

  1. Wash thoroughly the dried porcini and soak them in hot water for 10 minutes, keeping aside a handful to be used as a garnish.
  2. Peel the carrot and the potatoes, peel and cut the onion, and sauté it in a pan with a drizzle of oil. Add the carrot and the potatoes and sauté them.
  3. Add the mushrooms to the mixture and pour vegetable broth a little at a time. Cook for half an hour.
  4. Blend the mixture until you get a velvety cream, add salt, pepper and chopped parsley.
  5. Use the velouté by adding a drizzle of extra virgin olive oil and a handful of dried porcini mushrooms.
Dried porcini mushrooms

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