Mushroom Veloute

MICHAEL SYMON Tip: Serve over seared ribeye or your favorite cut of steak! To cut down on cook time, substitute mushroom stock for store-bought mushroom or vegetable stock.

Mushroom Veloute
Mushroom Veloute

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • MUSHROOM STOCK:

  • 4

    quarts water

  • 1/2

    bunch fresh thyme

  • 1/4

    cup dried shiitake or porcini mushrooms

  • 1

    cup fresh buttom or cremini mushrooms

  • 1

    onion (peeled, roughly chopped)

  • 3

    carrots (peeled, roughly chopped)

  • 2

    dried bay leaves

  • 1

    tablespoon whole black peppercorns

  • 2

    tablespoons Kosher salt

  • VELOUTE:

  • 2

    tablespoons olive oil

  • 2

    cups shiitake and crimini mushrooms (stems removed, thinly sliced)

  • 1

    tablespoon fresh thyme leaves

  • 1/4

    cup brandy

  • 1/4

    cup unsalted butter

  • 1/4

    cup all-purpose flour

  • 4

    cups mushroom stock (recipe above or use store-bought)

  • Kosher salt and freshly ground black pepper (to taste)

Directions

For the Mushroom Stock: Add the water, thyme, mushrooms, onion, carrots, celery, bay leaves, peppercorns and salt to a large stock pot. Bring to a boil, reduce to simmer and cook for 30 minutes. Strain stock and allow to cool to room temperature. If not using stock right away, transfer to a freezer-safe container and hold in the freezer for up to a month. 1 For the Veloute: Heat a large saute pan over medium heat with olive oil. Add mushrooms and cook, stirring occasionally, until golden brown and crisp, about 7-9 minutes. Stir in the butter and flour and cook until flour has toasted, about 2 minutes. Add thyme and cook until fragrant, about 1 minute. Deglaze the pan with brandy, scraping the bottom of the pan with a wooden spoon. Allow the brandy to reduce for 2 minutes. Slowly whisk in the mushroom stock, adding 1/3 cup increments at a time, and continue to whisk until smooth. Bring to a boil and stir constantly with a rubber spatula. Reduce to a simmer and cook, stirring occasionally, for 20-30 minutes or until creamy and thickened. Season with salt and pepper.

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