Porcini Mushroom Velouté

The porcini mushroom velouté is a creamy and comforting dish, perfect for autumn or winter evenings. Here’s how to prepare it:

Ingredients

• 300 g fresh porcini mushrooms or rehydrated if dried
• 1 shallot
• 1 medium potato
• 500 ml vegetable broth
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil
• Fresh parsley (optional for garnish)
• A pinch of thyme (optional)
• 2 tablespoons fresh cream or cooking cream (optional, to make the velouté creamier)

Preparation

1. Thoroughly clean the porcini mushrooms, removing any soil residues. Slice them or cut into pieces.
2. Finely slice the shallot and sauté it in a pot with a drizzle of extra virgin olive oil, without browning it.
3. Add the mushrooms to the pot and let them flavor for a few minutes, then add the potato cut into pieces and the thyme.
4. Cover with the vegetable broth and cook over medium heat for about 20 minutes, or until the potatoes are tender.
5. Blend everything with an immersion blender until you obtain a velvety and homogeneous consistency.
6. If you desire a creamier velouté, you can add the cream.
7. Adjust with salt and pepper according to your personal taste.
8. Serve the velouté in bowls and garnish with chopped fresh parsley if desired.

Trivia

The porcini mushroom velouté is a dish that is part of the Italian woodland tradition, especially in regions where mushroom foraging is a common practice. Porcini are highly appreciated for their intense aroma and firm texture, and are considered one of the “kings of mushrooms”. For your velouté, you can choose to use fresh or dried mushrooms; if you use the latter, remember to rehydrate them in warm water for at least 30 minutes before using them.

Enjoy your meal!