100 minutes
A luxurious and earthy mushroom velouté made with a blend of dried and fresh mushrooms, white wine, and heavy cream.
Hot Water
cups
tablespoons
Shallots, minced
tablespoons
Celery, finely chopped
cups
Cremini Mushrooms, trimmed and finely chopped
0 oz
to taste
to taste
cups
Homemade Turkey Broth
cups
cups
teaspoons
Parmigiano Reggiano Cheese, finely grated
tablespoons
1. Soak the Mushrooms
Start by soaking the dried mushrooms in hot water for an hour. This will rehydrate them and bring out their rich, earthy flavors. After an hour, scoop the mushrooms out carefully, leaving the grit behind, and chop them finely.
2. Cook Shallot and Celery
While the mushrooms are soaking, melt the butter in a medium, heavy saucepan over medium heat. Add the minced shallot and chopped celery, cooking them for about 2-3 minutes until they are soft and fragrant.
3. Cook Mushrooms
Add the fresh cremini mushrooms and the rehydrated wild mushrooms to the saucepan. Season with a pinch of salt and cook for 4-6 minutes until the mushrooms have released their liquid and it has evaporated.
4. Deglaze with Wine
Pour in the dry white wine, increasing the heat to high. Scrape up any brown bits from the bottom of the pan as the wine reduces, which should take about 2-3 minutes.
5. Add Broth and Reduce
Add the broth and bring the mixture to a boil, allowing it to reduce for about 4-6 minutes.
6. Add Cream and Thicken
Pour in the heavy cream and reduce the heat to medium-high. Let the sauce simmer for 2-4 minutes, or until it thickens enough to coat the back of a spoon.
7. Strain the Sauce (Optional)
If you prefer a smoother sauce, strain it through a fine-mesh sieve, pressing on the mushrooms to extract all the liquid.
8. Finish the Sauce
Finish the sauce by stirring in the fresh lemon juice and adjusting the seasoning with salt and freshly ground black pepper.
9. Add Cheese (Optional)
If desired, stir in the finely grated Parmigiano-Reggiano cheese for an added layer of richness.
Drizzle with truffle oil before serving or stir in a spoonful of truffle paste to elevate your velouté into a gourmet experience.
Incorporate seafood such as shrimp, crab, or lobster into the velouté, and swap the stock for seafood stock to create a luxurious bisque.
Use a base of mushroom or vegetable stock and add ingredients like ginger, lemongrass, and coconut milk. Finish with a splash of soy sauce and top with cilantro and a squeeze of lime.
Add cooked, diced chicken to your velouté for a heartier meal. This variation is perfect for using up leftover chicken.
While wild mushrooms are the star, consider using a single variety of mushroom for a more pronounced specific flavor, such as shiitake for a deeper umami taste or chanterelles for their delicate and slightly fruity notes.
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