Recipe courtesy of Laurent Tourondel
Mushroom Veloute with White Truffle Sabayon
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 130 mg
- Sodium
- 351 mg
- Level: Easy
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 130 mg
- Sodium
- 351 mg
Ingredients
Veloute:
Sabayon:
Garnish:
Directions
- To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
- To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
- To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.
