Mushroom Velouté
To serve up to 6 people.
INGREDIENTS
Wild Mushrooms - 150g
Butter - 50g (2 Tbsp)
Plain Flour - 50g (2 Tbsp)
Chicken stock - 1 Litre
INSTRUCTIONS
1. First, fairly finely dice the Mushrooms.
2. Then, add a dash of Olive Oil to a pan and pop in the mushrooms.
3. Season, and fry off the mushrooms until they have released they’re water, and have roughly halved in size.
4. Next, once the Mushrooms are nutty and brown, remove them from the pan.
5. Take a Dutch Oven, and add 2 Tbsp of Butter.
6. Melt the Butter, then, add 2 Tbsp of Flour.
7. Mix thoroughly as you cook out the Flour until you have a paste.
8. Slowly add Chicken stock while you stir until you have a nice velvety Sauce, not too thick or thin*
*you will need roughly 2 thirds of a litre of stock