RECIPES BY BORDE

CREAM OF PORCINI

veloute-cepes
veloute-cepes-recette
SERVES 4
  • 3 medium yellow potatoes, peeled and diced
  • 200 g (7 oz) white button mushrooms
  • 30 grams Borde dried Porcini mushrooms
  • 1 clove garlic
  • 1 à 2 tablespoons crème fraîche to taste
  • Salt and pepper to taste
PREPARATION TIME 30 MIN - COOK TIME 20 MIN – EASY TO PREPARE

Rehydrate the Porcinis according to package instructions and reserve the liquid. Set aside several slices of the rehydrated mushrooms for garnish. Roughly chop the sliced mushrooms. In a saucepan, combine 3 cups water with the reserved porcini rehydration liquid. Add the diced potatoes, garlic, and both the white and dried mushrooms. Simmer for 20 minutes, or until the potatoes are soft.
Blend, using an immersion blender, until the mixture is smooth. Add the cream and salt and pepper to taste.
Transfer the cream to serving bowls and serve, garnished with a slice of porcini.

ADDITIONAL SERVING SUGGESTION

Porcini Foam
Create a porcini foam to serve on top of your Cream of Porcini using a whipping siphon, milk frother, or a stand mixer fitted with a whisk. For the foam, mix 2 cups of heavy cream with 1 tablespoon of Porcini Coulis Borde and pressurize your siphon, froth the mixture, or beat it until firm. Serve the foam as a topping on the Cream of Porcini.