This chestnut and mushroom velouté, accented with a drizzle of truffle oil, is an elegant starter perfect for festive meals (but not only). Mild, fragrant, and creamy, it blends seasonal ingredients for a refined and comforting result! Very easy to prepare, this chic velouté can be served as a starter or in small aperitif glasses. Here is the complete recipe that will undoubtedly delight your taste buds!
Chestnut and Mushroom Velouté with Truffle Oil
4
00:10
00:20
Easy
Ingredients
- 300 g cooked chestnuts
- 250 g mushrooms
- 1 onion
- 200 ml of heavy cream
- 1 vegetable bouillon cube
- truffle oil
- salt and pepper
- chopped parsley
Preparation
1
Sauté the onion and sliced mushrooms in a pot with a little butter or oil.
2
When they are nicely browned, add the chestnuts, then crumble the bouillon cube.
3
Add water to cover, and simmer, covered, for 15 minutes.
4
Blend the velouté with the cream until it is smooth and velvety. Taste and adjust the seasoning with salt and pepper to your preference.
5
Serve hot with a drizzle of truffle oil and a little chopped parsley!
