Champignon mushrooms velouté

ricette ai funghi
First course
About This Project

Champignon mushrooms velouté


  • 500 g of washed and stalked Monalfungo mushrooms
  • 300 g of potatoes
  • 700 ml of vegetable broth
  • 1 leek
  • Extra virgin olive oil to taste
  • Sea salt to taste
  • Black pepper to taste
  • Parsley to taste


Preparation time 30 minutes, low difficulty

  1. Remove the stems and cut the mushrooms into thin slices. Wash the potatoes, peel them and cut them into cubes. Chop the leek into strips and sauté it in a pan with a drizzle of oil. When it is wilted, add the diced potatoes and the mushrooms.
  2. Cook for a couple of minutes, stirring with a wooden spoon. Add the vegetable broth and let it simmer until it is absorbed.
  3. Using a stick blender, blend until smooth.
  4. Pour the cream in the plates, add some parsley and serve with croutons.