Oyster Mushroom and Asparagus Velouté

  • Preparation: 20 min
  • Cooking: 30 min
  • Portions: 4


     40 small oyster mushrooms

    24 asparaguses

    4 medium sized potatoes

    100ml cooking cream


    Salt, pepper


 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. 

Serve immediately. 

Source : Jean-Yves Bernoux 


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