Mushroom Veloute with White Truffle Sabayon Recipe

Name: Mushroom Veloute with White Truffle Sabayon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3 egg yolks; 1 tablespoon water; 1/4 tablespoon white truffle oil; Salt and pepper; 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 ther…

Servings: persons

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
3 egg yolks
1 tablespoon water
1/4 tablespoon white truffle oil
Salt and pepper
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.

1
To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan.
2
Sweat the shallots until translucent.
3
Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes.
4
Add the water, bring to a boil, and cook until mushrooms are tender.
5
Pour the mixture into a blender or food processor, and process until smooth.
6
Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
7
To make the sabayon, use a stainless steel bowl over a double boiler.
8
Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency.
9
Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
10
To serve, divide the veloute among the bowls.
11
Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle.
12
Finish with a slice of white truffle for each bowl.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon butter, 2 ounces shallots, chopped, 1 clove garlic, chopped, 1 bay leaf, and more.

Yes, Mushroom Veloute with White Truffle Sabayon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Veloute with White Truffle Sabayon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions