Truffled Velouté

Truffled Velouté

From a recipe by Mari Maris

First prepare the mushroom stock and then the velouté. You can also prepare the stock a day in advance.

It’s a bit of work, but the result is haute cuisine!

Ingredients Mushroom Stock

2 onions, chopped
500 grams mixed mushrooms, broken into pieces
Bunch of fresh thyme, tied together
4 cloves garlic, crushed
1 dl cognac or whiskey
2 tbsp olive oil
Salt and pepper to taste

Ingredients Velouté

40 grams butter
30 grams flour
1 liter mushroom stock
Lemon juice
3 egg yolks
1 dl cream
20 grams cold butter
1 truffle-parsley for garnish

Preparation Mushroom Stock

1. In a large pan, sauté the onion in olive oil until translucent, then add the garlic and 400 grams of mushrooms. Save some mushrooms for later.
2. Deglaze with cognac when the mushrooms start to release moisture.
3. After 1 minute, add 1 liter of water and the bunch of thyme, and bring to a boil.
4. Place in the EcoStoof for 3 hours or longer. (The longer, the better).
5. Remove from the EcoStoof and strain the stock.

Preparation Truffled Velouté

1. Melt butter and flour in a saucepan and prepare a roux by gradually adding the mushroom stock while stirring.
2. Season with lemon, pepper, and salt. Add the remaining mushrooms and bring to a boil. Place in the EcoStoof until you serve the soup.
3. Just before serving: Whisk egg yolks with cream. Bring the soup to a boil and turn off the heat. Slowly pour the cream-egg mixture into the soup while stirring. The soup should not be on the stove while doing this. Stir in the cold butter pieces as well. Taste again and season with salt and pepper if necessary.
5. Pour the soup into nice glasses and top with mushroom pieces and parsley.
6. At the table, shave the truffle over it.