Mushroom Velouté & Noir d’Olive
Ingredients:
- CastelineS Noir d’Olive Olive Oil
- CastelineS Noir d’Olive Olive Oil AOC Provence
- 500 g of mushrooms of your choice (Button, Porcini, Chanterelle…)
- 1 leek, sliced
- 1 onion, thinly sliced
- 3 cloves of garlic
- Salt
- Pepper
- Coarsely chopped parsley
Sauté the onion in a drizzle of olive oil, add the leek, garlic, and then the mushrooms.
Pour in water to cover, then cook for 20 minutes.
Blend everything, then season with salt just before serving.
Add a drizzle of olive oil, pepper, and parsley.