Yield: 2 Gallons
Amt Ingredient
5 lbs. assorted mushrooms, in season
12 ozs. onions
6 ozs. leeks
½ cup garlic
½ cup shallots
375 ml Noilly Prat vermouth 375 ml Madeira wine
1.5 gals. chicken stock
12 ozs. whole butter
1 qt. heavy cream
1 ea. bouquet qarni
to taste salt and pepper
For the Truffle Cream:
Amt Ingredient
1 cup heavy cream
2 tsp. white truffle oil
to taste salt and pepper
• Whip cream to stiff peak
• Fold in truffle oil gently
• Season with salt and pepper
Procedure:
• Sweat all vegetables in butter
• Add wines and reduce to au sec
• Singer (lightly dust) with flour to make roux
• Gradually add hot stock
• Stir to a boil and add bouquet garni
• Simmer for 30 minutes, and remove bouquet garni
• Puree in blender until smooth
• Cream out at service
• Garnish with small cuts of mushroom, Asiago chip and shaved chives
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