Bow Valley Grill Oyster Mushroom Veloute

Ingredients

Yield:

Serves 8-10

• • 1 lb - Oyster Mushrooms cut in to strips, reserving stems for stock
  • 1 lb - Button Mushrooms, thinly sliced
  • ½ cup - Medium Diced Onion
  • ½ cup - Medium Diced Celery
  • ¼ cup - Medium Diced Carrot
  • ¼ cup - Medium Diced Potato
  • 5 cloves - Minced Garlic
  • 1 cup - White Wine
  • ¼ cup - Butter
  • 2 litres - 36% Cream
  • ½ cup - Beurre Manie
  • Salt and Pepper to taste
  • Lemon Juice to taste
  • Tarragon Vinegar to taste

• Ingredients for Mushroom infused Chicken Stock

  • Oyster Mushroom stems from first portion of the recipe
  • 1/4 cup - Chopped White Onion
  • ¼ lb - Dried Mushrooms (store bought bag mixes work very well)
  • ½ cup - White Wine
  • 2 - Bay Leaves
  • 15 – 20 White Peppercorns
  • 4L - Chicken Stock
  • Olive Oil (just enough for sautéing)

Preparation

Difficulty:

medium

Time:

45 Minutes

Total Time:

3 Hours

1. Method for Mushroom Stock

   • Sauté oyster mushroom scraps and white onion. Brown slightly then deglaze with the White Wine.
   • Add dried mushrooms, Bay Leaves and Peppercorns.
   • Add Chicken Stock and simmer for approx. 2 – 3 hours.
   • Strain and keep aside for the chowder.

2. Method for Chowder

   • Sweat off onion, celery, carrots and garlic with butter. Add in the button and oyster mushrooms and continue to sauté. Deglaze with your white wine then reduce slightly.
   • Add in the Mushroom infused Chicken stock and bring to a boil. Reduce heat to a simmer and then add in your potatoes. Do not over cook potatoes, as the soup will be re heated again. The potatoes also act as a thickening agent.
   • Bring to a slight boil and add in the beurre marnie until you have the right thickness. Do not over thicken, as the soup should only be lightly bound.
   • Season with salt and pepper and then add in the lemon juice and tarragon vinegar to taste. Don't over do it as the key is to keep the rich mushroom flavor.
   • Remove from pot and chill if not being served immediately.