Millet-rice velout of white mushrooms
White - the king of mushrooms, and he could not be bettersuitable for french velvet soup. Velute was coined as a sauce. The author is Marie-Antoine Karem, he served at Rothschild himself and at the Russian Tsar Alexander I. He took the king of chefs and added flour to the transparent broth, which was fried with butter, and received a magical effect of velor in the plate and on the tongue. We suggest to thicken the boletus with millet-rice flakes and cream. It turns out velvety: and the consistency and 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.
