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Portobello velouté

An incredibly delicious velouté made from underappreciated portobello mushrooms.

Makes 1250g.

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Allergens and dietary requirements

  • Cow's milk
  • Sulphite
  • Lactose
  • Vegetarian

Ingredients

160
g
onion, cut in rings
350
g
portobello mushrooms
2
cloves
garlic, finely chopped
3
g
lovage
300
g
Madeira
50
g
sherry vinegar
700
ml
water
10
black peppercorns
2
leaves
bay leaf
10
g
dried shiitake mushrooms
10
g
parsley
20
g
spring onion
300
g
milk
250
g
whipping cream
250
g
portobello mushrooms
as needed
olive oil
as needed
salt and pepper

Scale recipe

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