Mushroom Veloute Recipe
Black Truffle, Sweetbreads, Almond, Leeks
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Velouté (mushroom soup base)
Sweetbreads garnish
Almond crumble & garnish
Method
Velouté (mushroom soup base)
- 1
Rehydrate porcini
Place dried porcini in a heatproof bowl and pour 1 cup hot water over them. Let soak 20–30 minutes. Strain through a fine sieve lined with paper towel or cheesecloth, reserving both mushrooms and soaking liquid. Chop rehydrated porcini finely and set aside. Reserve liquid and decant carefully to leave any grit behind; top up with stock if needed to measure 4 cups total stock.
- 2
- 3
- 4
Make roux
Reduce heat to medium and sprinkle 3 tbs flour over the mushroom mixture. Stir continuously for 2–3 minutes to cook the raw flour taste and incorporate it into the mushrooms (forming a light roux).
- 5
Simmer velouté
Slowly whisk in 4 cups of warm vegetable or mushroom stock (including reserved porcini soaking liquid if used), scraping any browned bits from the bottom. Add thyme and bay leaf. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes to let flavors meld and the soup thicken slightly.
- 6
Blend and finish
Remove bay leaf. Using an immersion blender, blend the soup until very smooth and velvety. Alternatively, cool slightly and blend in batches in a blender, then return to the pot. Stir in 1 cup heavy cream and adjust seasoning with salt and pepper. Keep warm on lowest heat while preparing sweetbreads and crumble. If too thick, thin with a little additional stock or water to desired velouté consistency.
- 7
Finish with truffle
Ladle velouté into warmed bowls and drizzle about 1 tsp black truffle oil per bowl just before serving, or serve oil on the side to taste.
Sweetbreads garnish
- 8
- 9
Blanch and chill
After soaking, drain and gently rinse sweetbreads. Bring a pot of salted water to a gentle simmer (do not boil vigorously). Add sweetbreads and poach gently for 8–10 minutes. Remove to an ice bath to stop cooking. Chill 10 minutes, then carefully remove any connective membrane and excess fat; pat dry thoroughly with paper towels.
- 10
Dredge and sauté
Lightly toss dried sweetbreads in 1/2 cup flour seasoned with a pinch of salt and pepper, shaking off excess. In a skillet over medium-high heat, heat 2 tbs butter and 1 tbs olive oil until foaming. Add sweetbreads and sauté until golden brown and crisp on the outside, about 3–4 minutes per side depending on size. Cook until internal temperature reaches about 145°F (63°C) and they are warmed through. Transfer to paper towel to drain and keep warm.
Almond crumble & garnish
- 11
Toast and crumble almonds
In a dry skillet over medium heat, toast 1/2 cup slivered almonds until fragrant and just golden, 3–4 minutes, stirring constantly to prevent burning. Transfer to a bowl and roughly chop or pulse briefly in a food processor with 1 tbs melted butter and 1 tbs breadcrumbs until coarse crumbs form. Season with 1/4 tsp salt. If using the oven, spread almonds on a sheet at 350°F and toast 6–8 minutes.
- 12
Finish and plate
Warm bowls. Ladle the mushroom velouté into bowls. Place 2–3 pieces of sautéed sweetbread in the center of each bowl. Sprinkle a tablespoon of almond crumble around the sweetbreads for texture. Garnish with 1/2 tbs microgreens or chopped chives per bowl and finish with a light drizzle of black truffle oil. Serve immediately.
