Ingredients:

• 150 ml – Veloute*
• 50 gms – Mushroom paste
• 08 gms – porcini Mushroom dry (soaked)
• 100 ml – porcini stock
• salt to taste
• pepper to taste
• few drops – black truffle oil
• *For One Liter Veloute:
• 100 gms – Refined flour
• 100 gms – Butter
• 1000 ml – vegetable stock

Method:

1. Melt the butter and add flour. Cook till the raw flavours go off.
2. Add vegetable stock and whisk the mixture in order to avoid lumps.
3. Now add your remaining ingredients and correct the seasoning.
4. Sprinkle a few drops of truffle oil on top and serve hot.

Recipe courtesy of Chef Deva Kumar R