Porcini and hazelnut velouté sauce
By the chef
Grégoire Baratier

Porcini and hazelnut velouté sauce


  • 500 g porcini mushrooms
  • 3 shallots
  • 1 garlic clove
  • 40 g unsalted butter
  • 60 cl poultry stock
  • 40 cl double cream
  • Salt, pepper

Whipped hazelnut cream


  • Thinly slice the shallots, chop the garlic. Brush and rinse the mushrooms and finely chop them.
  • Melt the butter in a casserole dish, then sweat the shallots and the garlic with a pinch of salt for around 2 minutes. Add the mushrooms, salt and leave to sweat for 5 minutes. Pour over the poultry stock and leave to cook on a low heat for around 20 minutes. Then add the cream, bring to the boil and take off the heat.
  • Mix everything together using a standard or hand blender, then season with salt and pepper to taste.
  • Remove the stalks from the girolles, fry them in hot, bubbling butter and season with salt and pepper, then put to one side for decoration.
  • Beat the cream with a whisk, add salt and hazelnut oil. Put to one side.
  • Present the velouté in a soup bowl or in a cup. Make a quenelle with the hazelnut whipped cream and place it in the middle of the velouté. Delicately add some girolle mushrooms, shoots and herbs and finish with a dash of hazelnut oil or a twist of ground pepper.

Bon appétit !