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Mushroom Veloute

By

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.

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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)

Details

Servings 4
Preparation time 10mins
Cooking time 60mins

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.


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