Recipe of the month: Mushroom and Foie Gras Velouté [fr]
This month the chef teaches us how to cook a mushroom and foie gras velouté!
The holidays are approaching. We are about to gather with our family and friends, but there is one thing holding us back… What will we cook?
This month, I chose an appetizer: the mushroom and foie gras velouté. This soup will perfectly go along your holiday dinner. Light, voluptuous and easy to make, it will add a luxurious touch to your menu. I vividly recommend it!
The holiday season is an opportunity for our family and friends to discover and share traditional French products. I suggest to you this recipe that allows also for a greater support for the French culinary heritage and the producers of foie gras. Save the foie gras!
Ingredients for 4 people
- 750 g of mushrooms
- 2 sunchokes
- 200 g of fresh foie gras
- 2 puff pastry dough
- 2 shallots
- 1 L of vegetable broth
- 25 g of butter
- 1 tablespoon of olive oil
- 20 cl of cream
- 1 egg yolk
- Salt and pepper
Prepare your ingredients: clean the mushrooms, peel and dice the sunchokes, peel and the grind the shallots.
Melt the butter in a saucepan with the oil. Add the shallots and let them cook for 5 minutes. Add the mushrooms and the sunchokes. Let them cook for 10 minutes over a low heat. Pour the vegetable broth and let it cook for 15 minutes with a lid on top.
Remove some mushrooms and set them aside. Mix the soup with the cream. Add some salt and pepper.
Pour the velouté in individual recipients. Add the remaining mushrooms, the foie gras diced and some cut chervil.
Cut three discs in the puff pastry dough. Rib the dough with a knife (without actually cutting it). Spread the egg yolk on them and around the recipients. Put the discs on top of the recipients.
Preheat the hoven at 428 F. Put the recipients in for 15 minutes.
Serve as soon as they are out.