Mushroom Velouté Recipe #shorts #food #youtubeshorts #cooking #

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Rehydrate the dried porcini in water, cover, and refrigerate up to 3 days, then drain and keep the liquid for the stock.
2. Simmer the stock ingredients for 45 minutes, then strain and keep the liquid, discarding the solids.
3. Clean the mushrooms by quickly soaking them in water and patting them dry; remove stems and gills from portobellos for stock, then cube the mushrooms.
4. Sweat the leeks in olive oil and butter over medium heat for about 10 minutes.
5. Add the mushrooms, including any rehydrated ones, cover and cook over low heat for 15 minutes.
6. Deglaze with marsala and reduce until nearly dry, then add the mushroom stock and milk and season with salt and pepper.
7. Cover and simmer for about 30 minutes.
8. Transfer the soup to a high-powered blender with cold cubed butter and blend until smooth, adjusting seasoning as needed.
9. Make the prosciutto chips: heat the oven, line a tray with parchment, lay the prosciutto in one layer, cover with parchment and a second tray, then bake at 400°F (200°C) for about 20 minutes until crisp.
10. Sauté the mushrooms in olive oil for a few minutes, add the shallots and cook 5 minutes more, then add butter, panko and hazelnuts and cook until golden brown, seasoning with salt, pepper and parsley.
11. Serve the soup in bowls topped with prosciutto chips and the sautéed mushrooms.

Summarized from Bruno Albouze's video. Watch it for the details.

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