MirepoixA velouté in soup form. The mushrooms are fried hard first, which is the only way to get mushroom flavour rather than mushroom texture.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Frying pan, saucepan, blender |
- 500 g — button mushrooms
- 50 g — butter
- 80 g — shallot
- 25 g — plain flour
- 800 ml — light chicken stock
- 120 ml — double cream
- 5 ml — lemon juice
- 6 g — salt
- 8 g — parsley
- Fry the mushrooms in a wide pan in two batches, in hot butter, without salt. Salt draws water out and they stew instead of browning; a crowded pan does the same thing.
- Keep a handful of the browned mushrooms back for the top. Add the shallot to the rest, cook two minutes, stir in the flour and cook two more.
- Pour in the stock, simmer twenty-five minutes, blend smooth and add the cream. Finish with lemon, salt, and the reserved mushrooms and parsley on top.
- One serving (1 of 4): button mushrooms 125 g, butter 12.5 g, shallot 20 g, plain flour 6.25 g, light chicken stock 200 ml, double cream 30 ml, lemon juice 1.25 ml, salt 1.5 g, parsley 2 g
- Double batch (8 servings): button mushrooms 1,000 g, butter 100 g, shallot 160 g, plain flour 50 g, light chicken stock 1,600 ml, double cream 240 ml, lemon juice 10 ml, salt 12 g, parsley 16 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)