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Mushrooms Blanquette
🇫🇷 French

Mushrooms Blanquette

🇫🇷 French

Creamy white blanquette — mushrooms never browned, simmered pale and velvety. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

  • Butter2 tbsp
  • Heavy Cream200 ml
  • Saltto taste
  • Onion2, chopped
  • Garlic4 cloves, minced
  • Potato3 medium, cubed
  • Eggs2, for liaison
  • Black Peppercorns1 tsp
  • Mushrooms500 g
  • Carrot2, thickly sliced
  • Stock or Broth750 ml

Optional extras

  • Tarragonhandful, to finish

Instructions

  1. 1

    Warm the Butter in a heavy casserole and brown the mushrooms well on all sides — real colour means real flavour.

  2. 2

    Lift the mushrooms out, soften the onion and garlic in the same pot, then add the black peppercorns.

  3. 3

    Return the mushrooms, tip in the potato and carrot, and pour over the stock.

  4. 4

    Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.

  5. 5

    Season with salt and cracked pepper, then shower with tarragon right before serving.

Chef's tip

Prep everything before the heat goes on — french cooking moves fast once it starts.

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