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In his daily column on RTL, the French favorite chef, Cyril Lignac offers recipes and good tips for easy enjoyment. In order to make the most of the peak mushroom season, the cook at the head of the Tous en Cuisine culture program has imagined a recipe for mushroom velouté that is easy to reproduce. As Cyril Lignac explains: “When we make a velouté, traditionally we brown onions and shallots in semi-salted butter to caramelize them, we cook the mushrooms, we add vegetable stock and crème fraîche then we mix everything .”
But in his revisited version, the chef here suggests infusing the cream which will be used to add creaminess to the dish with… coffee! “My tip is to combine mushrooms with coffee, it’s exceptional. Of course, you have to use it sparingly!” Find out how to reproduce this chef’s recipe.
- Peel and peel the shallot and onion and finely chop them.
- Clean and hull the mushrooms then cut them into strips.
- Brown the onion and chopped shallot in a pan with a drizzle of olive oil and preferably a knob of lightly salted butter,” explains the chef.
- Once caramelized, brown the mushrooms and season with salt and pepper. Pour in the vegetable stock and simmer for 15 minutes.
- Meanwhile, do “infuse the cream for 10 minutes in a second saucepan with a few simple coffee beans” explains the chef. All you have to do is filter it when the cream has taken on the taste of coffee.
- Place the mushroom mixture in a mixing bowl and mix the mixture.
- Serve in bowls and add a ladle of infused cream (which you may or may not have whipped using a mixer).
- Sprinkle with a few hazelnuts previously toasted in the oven.
And if you like cream, don’t hesitate to follow the chef’s advice: “we don’t have to put cream infused in the mushrooms when mixing but we like “the double ration!”.