Mushroom Veloute with White Truffle Sabayon

Total Time:
1 hr 5 min
Prep:
45 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Veloute:
  • 1 tablespoon butter
  • 2 ounces shallots, chopped
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1 sprig thyme
  • 10 ounces white mushrooms
  • 8 ounces water
  • 8 ounces heavy cream
  • Salt and pepper
  • Sabayon:
  • 3 egg yolks
  • 1 tablespoon water
  • 1/4 tablespoon white truffle oil
  • Salt and pepper
  • Garnish:
  • 6 slices white truffles
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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.


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