Mushroom Velouté Sauce Recipes

Steps:

• 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.

Steps:

• In a sauté pan or skillet, sauté the mushrooms in 2 tablespoons of the butter for 3 to 4 minutes, adding the shallots the last few minutes. In a saucepan, melt the remaining 2 tablespoons of butter and stir in the flour. Cook and stir for 2 to 3 minutes. Whisk in the milk and broth. Simmer over very low heat, whisking often, until the sauce is thickened. Add the mushrooms, nutmeg, salt, and pepper. This recipe yields about 2 1/2 cups.

Steps:

• Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
• When the onion turns translucent (after about 10 minutes), add the flour.
• Stir over medium heat for 5 minutes more to cook out the starchy taste.
• Add the Madiera (or sherry) and broth.
• Whisk the soup to get rid of any lumps, and bring it to a simmer.
• Simmer for 5 minutes.
• Put the mushrooms in a blender and add 1 cup of the hot soup base.
• Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
• Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
• Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
• Bring the soup back to a simmer and season it with salt and pepper.
• Ladle it into hot bowls and put a dollop of whipped cream on each serving.

Steps:

• Prep Chicken:.
• In a mixing bowl, combine white wine, basil, oregano and mix well.
• Place chicken breasts in a shallow dish and pour the wine mixture on top to marinate. Refrigerate for 2 hours, turning the chicken breasts every half hour to insure all areas are marinated.
• Prepare the Mushroom Veloute Sauce:.
• In a saucepan, bring the chicken stock to a boil.
• In a saute pan, over medium heat, melt 2 Tablespoons butter and saute mushrooms and shallots until tender.
• In another medium saucepan, over medium heat, melt the other 2 Tablespoons of butter, slowly stir in flour to make a roux. Cook for about 2 minutes, being careful not to burn.
• Slowly add (HOT) chicken stock and whisk until smooth. Bring this sauce to a boil, then reduce heat to simmer.
• Add mushrooms and shallots, salt and pepper to taste, and simmer for 10 minutes - then keep warm OR reheat while the chicken is cooking.
• Chicken Wellington:.
• Divide each Boursin into thirds (so you have 6 portions).
• Remove chicken breasts from the marinade, reserving.
• Put the marinade in a saute pan (over medium heat) until the sauce gets hot, then add the chicken breasts and poach for 5-10 minutes, flipping halfway through. *The timing really depends on how thick the breasts are. Just make sure that the chicken is mostly cooked through*.
• Remove the chicken breasts and let cool for about 20 minutes. Meanwhile, preheat the oven to 375 degrees.
• Cut each puff pastry sheet in half. Using 6 halves, place each breast in the center and top with a portion of boursin cheese. Place each remaining puff pastry on top of eacj chicken breast, pinching the puff pastry to seal around the chicken. Cut any excess puff pastry off.
• In a small bowl, make an egg wash by mixing the egg and water together, then brush the top of the Wellington with egg wash.
• Bake for 25 minutes. (To get a golden brown color, you may need to broil for 1-2 minutes after baking.).
• Remove from oven and place each Wellington in the center of the serving plate and top with Mushroom Veloute Sauce. Sprinkle with chopped parsley and serve.