Mushroom veloute

by Ed Halmagyi


  • 1 brown onion, diced very finely
  • 2 garlic cloves, sliced
  • 2 sprigs thyme, chopped
  • 1 tsp capers, chopped
  • 2 Tbsp unsalted butter
  • 400g button mushrooms, sliced
  • 1 Tbsp plain flour
  • 100ml vermouth
  • 750ml chicken or vegetable stock
  • 150ml cream
  • salt and pepper
  • 100g soft feta
  • 100g sour cream
  • ½ bunch parsley, chopped finely
  • 2 tsp grated parmesan
  • ¼ cup extra virgin olive oil


1 Set a large saucepan over a medium heat and sauté the onion, garlic, thyme and capers in butter for 5 minutes until softened. Add the mushrooms and cook for 10 minutes.
2 Sprinkle on the flour and cook for 1 minute, until thickened, then pour in the vermouth, stock and cream. Bring to a boil, then puree with a stick blender and season with salt and pepper.
3 Whisk the feta and sour cream together, then combine the parsley, parmesan and olive oil in a separate bowl. Ladle the coup into bowls and spoon in the feta mixture, and drizzle on the parsley oil.

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