Autumn is here, so are the mushrooms! To make the most of this season as soon as possible, Cyril Lignac invites us to cook a gourmet ceps velouté to perfection.

In his daily column on RTL, the chef Cyril Lignac rejoices in the recipe he presents to us today. The recipe in question? A cream of porcini mushrooms you know pan-fried mushrooms . This light dish will allow you to make the most of the ' mushroom king “, as Cyril Lignac points out.

The ingredients of Cyril Lignac's porcini soup

The boletus is one of mushrooms the most expensive on the market, but its taste really sets it apart from the rest. With this recipe, you can bring out all its flavors. Here are the ingredients needed for velvety and the fried porcini mushrooms :

• porcini mushrooms
• Olive oil
• Butter
• shallots
• Broth
• Cream
• Garlic
• Parsley
• Ham

As for utensils, you will need a sharp knife, a cutting board, a saucepan and a frying pan.

The stages of Cyril Lignac's porcini soup

' I always make the velouté with the foot of the mushroom, I keep the head to fry it' , explains Cyril Lignac. He also clarifies that he uses the ripest mushrooms for the velouté, ' like this it will give a good taste of porcini mushrooms '. Here are the steps to follow:

1. In a saucepan, brown the stems of the porcini mushrooms in olive oil and a little butter. Add the shallot. Pour in a little broth and pour in plenty of cream. Mix everything while leaving a few lumps. The soup is ready.
2. Pan-fry with the heads of the porcini mushrooms, garlic, parsley and a little ham.

If you wish, you can add a soft-boiled egg to the velouté (as a reminder, the cooking time is 6 minutes) and croutons. Cyril Lignac invites you to taste the velouté first, then, ' in a second service ', pan-fried porcini mushrooms with toasted bread rubbed with a little garlic.' We have all of autumn on our plate “, concludes the chief.

The complete chronicle of Cyril Lignac on RTL is to be found here .Source journaldesfemmes.fr