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.

No additional tips available.

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

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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.

Mushroom Veloute with White Truffle Sabayon

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