Oyster Mushroom and Asparagus Velouté

Cream of Oyster Mushroom and Asparagus

Cream of Oyster Mushroom and Asparagus

  • Preparation: 20 min
  • Cooking: 30 min
  • Portions: 4


  1. 40 small oyster mushrooms
  2. 24 asparaguses
  3. 4 medium sized potatoes
  4. 100ml cooking cream
  5. Butter
  6. Salt, pepper


Peel the asparaguses, cut off their tops (around 6 cm); the stalks will be used for the velouté, and should be coarsely chopped.

Peel the potatoes and cut them into 1cm cubes; clean the mushrooms and cut them into strips.

In a saucepan, place the asparagus stalks, potatoes and any unpresentable oyster mushrooms. Cover with water (around 1/4L per person), lightly salt, bring to a boil and cook for 15 min.

8 min into the cooking, add the asparagus heads to the saucepan. After 7 min, remove them and plunge them into cold water. Set aside on a paper towel to dry.

Place the rest of the saucepan mixture into a food processor and blend until a smooth mixture is obtained. Mix in 100ml of cream, then place the mixture back into the saucepan on a low heat.

On a hot buttered skillet, cook the oyster mushrooms. After 10 min, after cooking is almost complete, add the asparagus heads.

Serve immediately.

Source : Jean-Yves Bernoux