Mushroom Veloute
By Golfwidow7
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.
- 4
- 10 mins
- 60 mins
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)
Preparation
Step 1
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.