MUSHROOM SAUCE
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.
Provided by Jimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
- Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
- In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g
MUSHROOM VELOUTE WITH WHITE TRUFFLE SABAYON
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
VELOUTE SAUCE
Provided by Food Network
Time 20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.
CHICKEN WELLINGTON WITH MUSHROOM VELOUTE SAUCE
This recipe is a little more involved but well worth the effort, in my opinion. This is a nice dish to serve when entertaining because it looks impressive. I've included a separate recipe for the mushroom sauce, which tops the chicken wellington. I really hope you enjoy this special recipe! *The prep time does not include 2 hours of refrigeration* Note: You can make the mushroom sauce earlier in the day and reheat while cooking dinner. It just cuts down on the amount of things you have to do at dinner time. ;)
Provided by LifeIsGood
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1798.7, Fat 109, SaturatedFat 30.4, Cholesterol 198.9, Sodium 1006.9, Carbohydrate 118.6, Fiber 3.9, Sugar 4, Protein 69.8
MUSHROOM VELOUTé SAUCE RECIPE
Provided by á-174942
Number Of Ingredients 9
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.
MUSHROOM VELOUTE (MUSHROOM SOUP)
Despite the fancy name, this soup from James Peterson is suprisingly easy to accomplish. The interesting twist here is pureeing the mushrooms raw and adding them to the soup directly before serving. (You can experiment with different kinds of mushrooms. If you want to use dried mushrooms, Peterson suggests that you soak them in the Madiera or sherry until they have softened.) Enjoy!
Provided by windy_moon
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263.4, Fat 23.2, SaturatedFat 14.2, Cholesterol 76.4, Sodium 443.1, Carbohydrate 7.3, Fiber 0.8, Sugar 1.9, Protein 5.4
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