Recipe courtesy of Laurent Tourondel
Mushroom Veloute with White Truffle Sabayon
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 208
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 9
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 4
- Cholesterol
- 130
- Sodium
- 351
- Total: 1 hr 5 min
- Prep: 45 min
- Cook: 20 min
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
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.