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