This Tessipe is via my parents’ foodie friend, John, who gives credit to Mark Usewicz for inventing the recipe (though John added his own twist). Good luck finding the ground dried Morels. I’m making it tonight and it smells A+. I’ll let you know how it turns out.
RECIPE:
Mushroom Veloute
This is a classic French mushroom soup with a few small additions that add layers of flavor.
Serves 4
1 Lb. White button mushrooms and cremini mushrooms, sliced.
1/4 Lb. Fresh Shiitakes (optional), stems discard and sliced.
1/2 Oz. Dried Ground Dried Morel Mushrooms
½ Lb. Shallots Diced
¼ Lb. Butter
4 Tbs. All Purpose Flour
1 Qt. Chicken or Vegetable Stock
1 Tsp. Fresh Thyme Leaves
½ Cup Heavy Cream
4 Tbs. Amontillado Sherry
Salt and Pepper
1. Chop the button mushrooms and wild mushrooms very fine, either by hand or in a food processor.
2. Melt the half of the butter on low heat in a heavy soup pot, stockpot or Dutch oven. Add the shallots and allow to sweat until soft and translucent.
3. Add the ground mushrooms and dried mushroom powder (if using) and season with salt and pepper. They will release all of their liquid. Cook the mushrooms until this liquid has completely evaporated. Then add the rest of the butter, allow to melt and add the flour.
4. Stir to combine the flour being sure there are no lumps. Let the flour “cook out” for about five minutes and then add the stock and bring to a simmer for about 45 minutes. Season with salt and pepper.
5. Add the thyme leaves and carefully puree the soup in a blender and strain or pass through a food mill. Add the heavy cream and bring back to a simmer, add the sherry and season to taste.
If desired garnish with sautéed mushrooms, minced chives, seared scallops, crème fraiche or a drizzle of truffle oil.
It can be made with only white button mushrooms, but a combination of cremini, shitake and dried porchini creates a more complex and deeper mushroom flavor.
July 2, 2009
Tessipes
