French Oyster Mushroom Velouté | Silky and Aromatic Autumn Soup

Clean the oyster mushrooms with a dry paper towel, then finely chop the stems and tear or cut the caps into bite-sized pieces. Finely chop the shallots and garlic.

Melt 30 g of butter in a pot. Add one-third of the torn mushroom caps and sauté over high heat for 4–5 minutes until golden brown and crispy. Transfer to a plate and set aside for serving.

Add the remaining 20 g of butter to the fat left in the pot, then sauté the finely chopped shallots and garlic for 2–3 minutes until translucent.