- 1/2 pound fresh matsutakes
- 4 tablespoons butter
- 2 shallots chopped
- 2 tablespoons flour
- 1 cup milk scalded
- 1 cup chicken broth
- 1 pinch nutmeg
- Salt to taste
- Freshly-ground black pepper to taste
Melt 2 tablespoons of butter in a skillet and saute the mushrooms for 3 or 4 minutes. Add the shallots after the first 2 minutes or so.
Melt the remaining 2 tablespoons of butter in a saucepan and whisk in the flour. Cook, stirring, for about 3 minutes. Whisk in the milk and broth, then simmer over low heat. Whisk often, and continue heating until the sauce is thickened, add the mushrooms, nutmeg, salt and pepper.
This recipe yields ?? servings.
We're going to use our matsutakes in a veloute sauce, which is excellent served with either fish or poultry.