Recipes Vaudoises: Wild Mushroom Merengue Velouté

Bright personalities always inspire SUISSEPIC. Foodies and gourmands are among them. Sorin or worldnaut, a popular blogger from Vaud, decided share his favorite recipes. Hence, we begin to develop Homemade section. Mushrooms season already started so there is a great chance to enjoy picking them up in the forest and make some experiments at the kitchen.

Wild Mushroom merengue Veloute

for 4 persons


  • 4 large ramekins
  • 1 finely chopped shallot
  • 1 tsp of butter for braising
  • 1 dl of white wine
  • 450 g of coarsely chopped wild mushrooms (boletus, cepes)
  • 1 tsp of cornstarch
  • 4 dl of vegetable broth
  • 1.8 dl of double cream
  • 2 egg yolks
  • Salt and cayenne pepper (if you want)


  • 2 egg whites
  • 1 tbsp of parsley finely chopped
  • 1 bunch of finely chopped chives
  • A pinch of salt

Clean wild mushrooms and cut or tear them into similar sized pieces. Heat a frying pan until hot. Add butter and the chopped mushrooms. Cook for 10 minutes. Add white wine and let it simmer for 10 minutes more.

Dissolve the cornstarch in the broth and then pour it on the top of the mushrooms. Bring it to boil, while stirring from time to time. Blitz in a food processor until smooth. Set aside to cool a little.

Combine the cream with the egg yolks, then add to the soup and bring to boil one more time. Add salt and pepper to taste and pour into ramekins.

Meringues: Whip the egg whites with a little sault until glossy. Slowly stir in the parsley and chives. Cover the ramekins with meringues clouds. Preheat oven to 200 degrees and bake for 12 minutes. Serve immediately

Copyright worldnaut

Recipes Vaudoises: Wild Mushroom Merengue Velouté

Homemade food from Vaud: Wild Mushroom merengue Veloute.

5 Gruyere cheese recipes you will never forget

How many varieties of cheese are produced in Switzerland? More than 450. Gruyere is considered to be a Swiss landmark. It is widely used in Swiss national cuisine. SUISSEPIC collected 5 the most popular recipes with Gruyere.

Pirozhki russes, Russian Cuisine Master-class in Geneva

SUISSEPIC inspired by Russian food specialties, which once were discovered at La Berezka, epicerie russe in Eaux-Vives, decided to visit Lidiya, a unique supplier of the store, to know the secrets of baking process and really love her occupation.

How to Make Gingerbread Cookies

Can you imagine Christmas without tasty food? Me definitely not. I have to confess that everything related to good meal inspires me. Cooking process as well as Christmas tree decoration has a great uniting effect. This weekend I spent with my mom baking gingerbread hearts cookies.

Swiss Raclette. A story about a cooking class in the USA

Fabio, born in New York, attends film classes at the University of Missouri (Kansas City, USA). He has his family ties in Switzerland, as his father lives in Zurich and tries to be connected with his country even being abroad. Fabio likes to cook and sometimes he performs a Swiss culinary arts in America for his friends. Of course Suissepic could not miss the chance to know about that.