Wild Mushroom & Celeriac Veloute with Hazelnuts & Truffle Oil - Cuisine Magazine - From New Zealand to the World
Experience a luxurious Wild Mushroom & Celeriac Veloute enhanced with toasted hazelnuts and truffle oil. Perfect for special occasions or gourmet dinners.
Ingredients
- 1 small shallot, finely chopped
- 30g butter or olive oil
- 200g mixed wild mushrooms (chanterelles, porcini), cleaned
- 1 small celeriac, peeled, diced
- 500ml vegetable or chicken stock
- 100ml cream
- 30g toasted hazelnuts, crushed
- 1 teaspoon truffle oil (optional)
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