Morille velouté with quatre épices
Classically, a velouté is bound with a roux. This velouté of morel is bound by mashing the morel, which gives you a much more intense flavour.
Makes 1200g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
250
g
onion5
g
thyme, picked2
g
oregano, picked2
leaves
bay leaf, fresh500
g
morel mushrooms, finely cut10
g
four spices200
ml
cognac500
ml
morel gravy400
ml
whipping creamas needed
lemon juiceas needed
salt and pepper