Velouté de champignons et sa sauce persillée

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Velouté de champignons et sa sauce persillée. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Velouté de champignons et sa sauce persillée is one of the most popular of recent trending meals in the world. It's enjoyed by millions daily. It's easy, it is fast, it tastes yummy. They're nice and they look fantastic. Velouté de champignons et sa sauce persillée is something that I've loved my entire life.

Many things affect the quality of taste from Velouté de champignons et sa sauce persillée, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Velouté de champignons et sa sauce persillée delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Velouté de champignons et sa sauce persillée is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Velouté de champignons et sa sauce persillée estimated approx 17 min.

To begin with this recipe, we must first prepare a few components. You can have Velouté de champignons et sa sauce persillée using 12 ingredients and 9 steps. Here is how you can achieve that.

Une recette thermomix

Ingredients and spices that need to be Make ready to make Velouté de champignons et sa sauce persillée:

1. 300 g champignons de Paris
2. 1 oignon
3. 20 g d'huile d'olive
4. 30 g farine
5. 400 ml d'eau
6. 150 ml lait
7. 1 bouillon cube
8. Sel
9. Poivre
10. 150 g crème fraîche
11. Ail
12. Persil

Instructions to make to make Velouté de champignons et sa sauce persillée

1. Mettre l'oignon dans le Thermomix 5sec/vit5
2. Ajouter l'huile d'olive 2min/100/vit1
3. Ajouter la farine 2min/100/vit1
4. Ajouter les champignons et cuire 3min/100 /vit 3
5. Ajouter l'eau.,le lait, le cube de bouillon, sel et poivre. Cuire 10min/100/vit2
6. Ajouter la crème fraiche et mixer 30sec/vit 4 en mon tant progressivement jusqu'à vit 8
7. A part dans un mixeur réaliser votre sauce persillée
8. Mettre ail, persil et huile d'olive.
9. Servir chaud avec la sauce

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