Savor autumn with a delicious recipe of Hokkaido pumpkin velouté with sautéed porcini mushrooms and seasonal truffle.
Preparation: 15 minutes • Cooking: 10 minutes
Ingredients for 4 people
- 1 Hokkaido pumpkin (about 1 kg)
- 1 shallot
- 8 small porcini mushrooms
- 1 small black truffle in a jar (or fresh)
- 2 tbsp crème fraîche
- 40 g butter
- Salt, pepper
Instructions
- Wash the pumpkin, cut it in half, remove the seeds, and cut into cubes.
- Peel and finely slice the shallot. Melt half of the butter in a pot, sauté the shallot for 2 minutes over medium heat, add the pumpkin, sauté for 3 minutes, season with salt and pepper, cover with water, and simmer gently for 20 minutes. Blend finely with the crème fraîche.
- Clean the porcini mushrooms and cut them in half or quarters depending on size. Melt the remaining butter in a skillet, sauté the mushrooms for 5 minutes, season with salt and pepper.
- Serve the velouté in bowls or deep plates, top with the mushrooms, and shave truffle over the top.
- Serve immediately.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
