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Ingredients needed
- 550 g mushrooms of your choice, sliced (I used cremini, portobello and enoki)
- 2 tbsp Favuzzi extra virgin olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 500–750 ml (2–3 cups) chicken broth, depending on the desired consistency
- 125 ml (½ cup) 15% cream
- 125 ml (½ cup) freshly grated Parmesan
- Favuzzi fleur de sel, to taste
- Pepper, to taste
For garnish
- Favuzzi garlic focaccia croutons
- Favuzzi dried truffle shavings
- Parmesan shavings
- Crispy fried green onions, optional
- Favuzzi extra virgin olive oil
- Favuzzi fleur de sel
Products used in this recipe
Steps of preparation
- In a large skillet, heat the Favuzzi extra virgin olive oil and butter over medium-low heat. Add the mushrooms and cook for 7–8 minutes, until nicely browned.
- Add the shallot and garlic, then continue cooking for about 2 minutes.
- Transfer the mushroom mixture to a blender. Add 500 ml (2 cups) of chicken broth, the cream, and the Parmesan. Blend until smooth and creamy.
- Gradually add more broth, if needed, until the desired consistency is reached.
- Pour the velouté into a saucepan and gently reheat. Season with Favuzzi fleur de sel and pepper to taste.
- Divide among bowls. Garnish with Favuzzi garlic focaccia croutons, dried truffle shavings, Parmesan shavings and, if desired, crispy fried green onions. The dried truffle shavings can be placed directly on the hot velouté, where they will rehydrate slightly upon contact. You can also rehydrate them for a few minutes in a little warm water before adding. Finish with a drizzle of Favuzzi extra virgin olive oil and a pinch of fleur de sel.
Suggestion: To enhance the truffle flavor, add a few drops of Favuzzi truffle oil just before serving.
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