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

    40 small oyster mushrooms
    24 asparaguses
    4 medium sized potatoes
    100ml cooking cream
    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