600g white potatoes

200ml milk

500ml vegetable stock

50g shallot

Aged Balsamic Vinegar of Modena PGI

150g fresh goat cheese

300g poplar mushrooms

1 clove of garlic

sage

salt

Peel and dice the potatoes.

Peel the shallot and slice it.  Sautée it with a couple of tablespoons of oil and some sage leaves, add the potatoes and cover with milk and vegetable stock.

Bring to the boil and cook for 20 minutes.

In the meantime, wash the mushrooms and cut the larger ones in half.

Heat up a splash of olive oil in a frying pan and add the clove of garlic, the mushrooms and cook over high heat initially, then on low flame for 10 minutes.  Adjust salt.

Blend the potato cream and add stock if it is too thick.  Add three tablespoons of Balsamic Vinegar of Modena and adjust salt.

Serve the velouté hot topped with poplar mushrooms and two small quenelles of goat cheese.

Complete with a dribble of oil and some drops of balsamic vinegar.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.