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Zuppa Porcini
By : Chef Deva Kumar RCategory : Mushroom, India series, Raitas, salads and soups
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Melt the butter and add flour and cook it till the raw flavors goes off.
- Add veg stock and Wisk it in order to avoid lumps.
- Now add your remaining ingredients and correct the seasoning.
- Sprinkle a few drops of truffle oil on top and serve hop.
Ingredients:
150 ml - veloute
50 g - mushroom paste
08 g - porcini mushroom dry (soaked)
100 ml - porcini stock
salt to taste
pepper to taste
few drops - black truffle oil
150 ml - veloute
50 g - mushroom paste
08 g - porcini mushroom dry (soaked)
100 ml - porcini stock
salt to taste
pepper to taste
few drops - black truffle oil
For One Liter Veloute:
100 g - refined flour
100 g - butter
1000 ml - vegetable stock
RECIPES BY CHEF DEVA KUMAR R
