Mushroom Veloute With White Truffle Sabayon Recipes

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VELOUTE



Veloute image

Provided by Food Network

Time 22m

Yield 1 cup sauce

Number Of Ingredients 5

1 tablespoon unsalted butter
1 1/2 tablespoons flour
1 cup (vegetable) stock, heated
Salt and pepper to taste
Pinch of nutmeg

Steps:

  • In a saucepan melt butter over low heat. Add flour and stir (using a wooden spoon). In a separate saucepan have hot stock over low to medium heat. While constantly whisking, gradually add hot stock to the roux (the butter and flour mixture). Simmer mixture while continuing to whisk. Sauce will thicken in a few minutes. ***To basic finished veloute sauce, add 1 cup sauteed mushrooms, Tabasco, and 1/4 cup grated Parmesan. Toss with pasta. Garnish with parsley.

MUSHROOM VELOUTE (MUSHROOM SOUP)



Mushroom Veloute (Mushroom Soup) image

Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!

Provided by windy_moon

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 onion, medium size, finely chopped
4 tablespoons butter, unsalted
3 tablespoons all-purpose flour
1/2 cup madeira wine or 1/2 cup dry sherry
1 quart vegetable broth or 1 quart dried porcini mushroom broth
14 ounces white mushrooms or 14 ounces cremini mushrooms, rinsed and dried
1 cup heavy cream
salt
pepper
1/2 cup heavy cream, lightly whipped

Steps:

  • Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
  • When the onion turns translucent (after about 10 minutes), add the flour.
  • Stir over medium heat for 5 minutes more to cook out the starchy taste.
  • Add the Madiera (or sherry) and broth.
  • Whisk the soup to get rid of any lumps, and bring it to a simmer.
  • Simmer for 5 minutes.
  • Put the mushrooms in a blender and add 1 cup of the hot soup base.
  • Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
  • Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
  • Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
  • Bring the soup back to a simmer and season it with salt and pepper.
  • Ladle it into hot bowls and put a dollop of whipped cream on each serving.

Nutrition Facts : Calories 263.4, Fat 23.2, SaturatedFat 14.2, Cholesterol 76.4, Sodium 443.1, Carbohydrate 7.3, Fiber 0.8, Sugar 1.9, Protein 5.4

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