French Chanterelle Velouté with Truffle Infusion
(0)
40 min
Quick
Sezamo
Un velouté catifelat și rafinat din gastronomia franceză, preparat din gălbiori proaspeți și șalote călite în unt fin, stinse cu vin alb sec și legate cu supă de legume și smântână lichidă. La final, câteva picături de ulei aromatizat cu trufe îi conferă o profunzime aristocratică inconfundabilă.
Preparation method
Preparing the ingredients
Carefully clean the chanterelles of any debris using a soft brush or a damp paper towel. Cut larger mushrooms into bite-sized pieces and keep a few small whole chanterelles aside for garnish. Finely chop the shallots and crush the garlic cloves.
Preparing the velouté
In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped shallots and a pinch of salt, sautéing for 4-5 minutes until translucent and sweet, without browning them. Add the garlic and fresh thyme leaves, cooking for another minute.
Add the chanterelles to the pot (reserving 2-3 tablespoons for garnish) and sauté for 6-8 minutes until they release their liquid and start to caramelize slightly. Sprinkle the white flour over the mushrooms and stir constantly for 1 minute to cook the flour evenly (the roux stage).
Chef's tip
Do not wash chanterelles under running water, as they act like a sponge and absorb moisture; clean them gently with a brush or a damp kitchen towel.
Truffle oil should always be added fresh, directly to the bowl right before serving, as prolonged cooking heat destroys its delicate, volatile aroma.
Ingredients
Discover also
We Also Recommend
Show all
45 min
Under an hour
Provençal Onion Soup with Tomatoes and Thyme | Flavors from the South of France
Sezamo
French Onion Soup with Bleu d'Auvergne Cheese | Flavor of the Massif Central
Sezamo
