Chef Greg’s Summer Favorite
Mushroom Veloute
Serves: 4–6
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot, finely minced
- 1 clove garlic, thinly sliced
- 1 small leek (white part only), washed and thinly sliced
- 450 g (1 lb) mixed mushrooms (cremini, button, porcini, shiitake), sliced
- 1 tbsp flour (for thickening — traditional velouté technique)
- 750 ml (3 cups) light chicken or vegetable stock (preferably homemade)
- 100 ml (⅓ cup + 1 tbsp) heavy cream
- 1 tsp soy sauce
- Salt and freshly cracked black pepper
- 50 ml (3 tbsp) sherry
- Fresh thyme (1 small sprig)
- A few drops of truffle oil
Method
- In a heavy pot, melt butter with olive oil over medium heat. Add shallot, leek, and garlic. Cook gently until soft and translucent, not browned (about 5 minutes).
- Add sliced mushrooms and thyme. Cook until they release their moisture and begin to caramelize, about 8–10 minutes.
- Add sherry to deglaze; simmer until nearly evaporated.
- Sprinkle flour over mushrooms and stir for 1–2 minutes to form a light roux.
- Slowly pour in warm stock while stirring. Bring to a simmer and cook gently for 15 minutes or until thickened slightly and flavors meld.
- Remove thyme. Transfer to a blender and puree until silky smooth then strain through a fine chinois.
- Return to the pot. Stir in cream and adjust seasoning with salt, pepper, and add soy sauce.
Finish with truffle oil just before serving.
Plating ideas
- Pour tableside over sautéed mushrooms, chive oil, or roasted hazelnut crumbs.
- Garnish with a small quenelle of crème fraîche or mushroom duxelles.
- Serve in a shallow bowl for elegant presentation.
