Recipes Vaudoises: Wild Mushroom Merengue Velouté

Jul 2, 2018 | Homemade | 0 comments

Bright personalities always inspire SUISSEPIC. Foodies and gourmands are among them. Sorin or worldnaut, a popular blogger from Vaud, decided share his favorite recipes.

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

FOR SOUP

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)

FOR MERENGUE

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