Millet and rice velout with porcini mushrooms
The white mushroom is the king of mushrooms, and it is the best oneSuitable for French velvet soup. Velouté was invented as a sauce. The author is Marie-Antoine Carême, he served under Rothschild himself and the Russian Tsar Alexander I. The king of cooks, he took and added flour to the clear broth, which he fried with butter, and got a magical effect of velvet in the plate and on the tongue. We suggest thickening the boletus with millet-rice flakes and cream. It turns out velvety: both in consistency and in taste.
Magic Velor Photo: Elena MoskalenkoWhat you need for 8 servings: 380 g of white mushrooms 1 glass of millet and rice flakes 1 stalk of leek 2 head of onion 2 cloves of garlic cap 1 tbsp l ground fenugreek, paprika and black pepper2 tbsp. l Rice mashorost cedar nut sharp smoked paprika and young greens to add to taste Method: White mushrooms, clean and cut. Chop both onions and garlic, spasserovat in rice oil, fry the mushrooms and onions on high heat for five minutes, stirring constantly. Fold the mushrooms and onions into the pan, add water and bring to a boil; reduce the temperature and boil the mushrooms until ready. In the prepared mushrooms pour millet and rice flakes, salt, season with spices and let the flakes dissolve slightly. Pureen the mass with a blender until smooth, return to the stove, heat and serve with pine nuts, smoked paprika and young greens.
