Oyster Mushroom and Asparagus Velouté
- Preparation: 20 min
- Cooking: 30 min
- Portions: 4
40 small oyster mushrooms
4 medium sized potatoes
100ml cooking cream
Peel the asparaguses, cut off their tops (around 6 cm); the stalks will be used for the velouté, and should be coarsely chopped.
Peel the potatoes and cut them into 1cm cubes; clean the mushrooms and cut them into strips.
In a saucepan, place the asparagus stalks, potatoes and any unpresentable oyster mushrooms. Cover with water (around 1/4L per person), lightly salt, bring to a boil and cook for 15 min.
8 min into the cooking, add the asparagus heads to the saucepan. After 7 min, remove them and plunge them into cold water. Set aside on a paper towel to dry.
Place the rest of the saucepan mixture into a food processor and blend until a smooth mixture is obtained. Mix in 100ml of cream, then place the mixture back into the saucepan on a low heat.
On a hot buttered skillet, cook the oyster mushrooms. After 10 min, after cooking is almost complete, add the asparagus heads.
Source : Jean-Yves Bernoux