Mushroom Veloute

Ingredients

Yield:

Serves 2

• • 4 tablespoon butter, divided
  • 4 tablespoon all purpose flour
  • 60g shallots, chopped
  • 30g clove garlic, chopped
  • 50g ounces of mixed dried mushrooms re-hydrated with 100 ml hot water
  • 300g ounces white mushrooms, sliced
  • 400ml vegetable stock
  • 300ml heavy cream
  • 60ml of white wine
  • Salt and pepper
  • Bouquet Garni, (2 sprigs of thyme, parsley and two bay leaves tied together with butcher twine)

Preparation

Difficulty:

medium

Time:

90 Minutes

1. • Combine 1 tablespoon of the butter, shallots and garlic in a large saucepan.
   • Sweat the shallots until translucent.
   • Add the sliced mushrooms; reduce to low heat, and cook, stirring for 3 minutes.
   • Add the white wine and reduce by half.
   • Add the re-hydrated dried mushrooms, vegetable stock and cream and bring to a simmer. Cook until mushrooms are tender.
   • Pour the mixture into a blender or food processor and process until smooth.
   • Mix the flour and butter together to make a beurre manie.
   • Pour the veloute back into a sauce pan and slowly whisk in the beurre manie.
   • Cook out for 20 minutes and season with salt and pepper.