Rustic Wild Mushroom Velouté

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.