Laura Smith
Mushroom velouté is a French soup made with mushrooms, stock, butter, and cream. The word velouté translates to velvety in French, which is the texture that the soup aims to achieve. It is a simple dish to make, taking around 5 minutes, and can be served as a soup or used as a sauce for meat, vegetables, or pasta.
| Characteristics | Values |
|---|---|
| Type | Sauce or Soup |
| Base | French white sauce made with stock |
| Ingredients | Mushrooms, Butter, Cream, Flour, Salt, Pepper, Vegetable/Chicken Stock, Onions, Cognac, Milk, Lemon Juice, Crème Fraîche, Coriander, Chervil, Garlic, Sherry, Madeira, Egg Yolk |
| Preparation | Mushrooms are pureed and added to the soup base. The soup is seasoned and garnished before serving. |
| Texture | Velvety |
| Taste | Savory |
| Health | Can be made healthy with no saturated fats, few carbs, and low filling |
| Serving | Served with steamed broccoli, puff pastry, or croutons |
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What You'll Learn
Velouté is a French white sauce made with stock
To make a velouté sauce, you will need to create a roux, which is a mixture of butter and flour cooked together until frothy. This forms the base of the sauce and gives it a thick, creamy consistency. The type of stock used can vary depending on your preference or the dish you are preparing. For a mushroom velouté, a mushroom broth or stock is typically used, giving the sauce a rich, earthy flavour.
Once the roux is prepared, the stock is added and the mixture is brought to a boil. It is important to continuously stir the sauce at this stage to ensure a smooth consistency. After boiling, the heat is reduced, and cream is added to the sauce. The amount of cream added can be adjusted to achieve the desired consistency and richness.
Mushroom velouté is a popular variation of this sauce, where mushrooms are incorporated to create a savoury and flavourful dish. The mushrooms can be cooked directly in the sauce or pureed and added at the end to give a chunky texture. This type of velouté is commonly used as a soup, but it can also be served over steamed vegetables or meat dishes, adding a creamy and indulgent touch.
The versatility of velouté sauce is one of its greatest strengths. It can be adapted to suit various dishes and dietary preferences. For example, vegetarian or vegan versions can be made by substituting vegetable stock and plant-based butter and cream alternatives. With its silky smooth texture and ability to enhance flavours, velouté is a valuable sauce for any cook to master.
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It can be adapted into a mushroom velouté sauce
Velouté is a French basic white sauce made with stock. It differs from the French white sauce béchamel, which is made with milk or cream. This sauce freezes well and can be used as the base for a variety of cream sauces.
Mushroom velouté is a savoury mushroom soup that can be adapted into a mushroom velouté sauce. The process involves preparing a velouté base by cooking onions in a pot over medium heat. Once the onions turn translucent, add flour and stir over medium heat to cook out the starchy taste. Then, add Madeira or sherry and broth, whisking to get rid of any lumps. Bring the mixture to a simmer for 5 minutes.
For the mushroom velouté sauce, you can experiment with different kinds of mushrooms, such as white button mushrooms, shiitake mushrooms, or wild mushrooms. If using dried mushrooms, soak them in Madeira or sherry until they soften. Prepare the mushrooms by washing them under running water and transferring them to a large bowl filled with water and lemon juice. Let them sit for 30 minutes before washing them again to ensure they are clean.
To make the sauce, melt butter in a saucepan and sauté the mushrooms until they are golden brown and tender. Season the mushrooms with salt and pepper. In a separate bowl, mix together egg yolk and cream, then gradually add the hot mushroom mixture to this egg-cream mixture. Finally, pour the combined mixture back into the saucepan with the mushrooms and bring it to a simmer.
This mushroom velouté sauce can be served over steamed broccoli, or used as a pizza sauce for a gourmet touch. It can also be adapted for a gratin dish by omitting the butter.
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It can be served with steamed broccoli
Velouté is a French basic white sauce made with stock. It differs from béchamel, another French white sauce, which is made with milk or cream. The word "velouté" in French translates to "velvety", which is a perfect description of this savoury mushroom sauce.
Mushroom velouté is a delicious and healthy option for those who want to add some flavour to steamed broccoli. It can be made with chicken broth or vegetable stock, and a variety of mushrooms, such as white button mushrooms, shiitake mushrooms, or wild mushrooms. The sauce is simple to make and can be adapted to suit your taste preferences.
To prepare the sauce, start by melting butter in a saucepan over medium-high heat. Add diced mushrooms and sauté until they are golden brown and tender. This should take around 3-4 minutes. Next, add the stock and bring it to a boil. You can also add some cognac at this stage for extra flavour.
For a thicker sauce, create a roux by mixing in flour and cooking it slowly until the butter and flour froth together. Once the sauce boils, let it simmer until it reaches your desired consistency. Season with salt and pepper to taste. If you want a creamier sauce, you can slowly beat in some cream, a spoonful at a time, until you're happy with the texture.
The mushroom velouté sauce can be served hot or cold and goes well with steamed broccoli. It can also be used as a base for other cream sauces or as a pizza sauce. This versatile sauce can elevate a simple steamed broccoli dish, making it a tasty and elegant side or main course.
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It can be used as a pizza sauce
Velouté is a French basic white sauce made with stock. It can be used as a pizza sauce. For instance, a user on cookingwithalison.com used a mushroom velouté sauce as a base for a gourmet prosciutto pizza. The sauce was adapted from Julia Child's "sauce velouté" recipe by adding mushrooms.
Mushroom velouté can be made in a variety of ways. One recipe involves creating a velouté base by cooking onions in a pot over medium heat. After the onions turn translucent, add flour and stir over medium heat to cook out the starchy taste. Then, add Madeira or sherry and broth, and whisk to get rid of any lumps. Bring the mixture to a simmer and add mushrooms to a blender with some of the hot soup base. Blend on high speed for about two minutes.
Another recipe involves melting butter in a saucepan and cooking onions until they are softened and translucent. Add cognac and cook until the mixture no longer smells of alcohol. Then, add the mushrooms and milk. Reduce the heat, cover, and simmer. Remove some of the mushrooms, slice them, and set them aside. Stir cream into the soup and use a blender to purée the soup until it is smooth and velvety. If the consistency is too liquidy, let the mixture simmer for ten more minutes. If it is too thick, add more milk. Stir in the sliced mushrooms and season with salt and pepper.
A third recipe involves creating a roux by melting butter and mixing in flour over low heat. Cook the mixture, stirring, until the butter and flour froth together for two minutes without colouring. Remove the roux from the heat and add mushroom broth. Whip vigorously to mix the liquid and roux, then set over medium-high heat and stir until it boils. Let the mixture boil for one minute while stirring. Remove from heat and mix in salt and pepper to taste. Bring the velouté to a simmer and beat in cream, spoonfuls at a time, until the sauce reaches the desired consistency.
Mushroom velouté can be served with steamed broccoli, as suggested by Julia Child. It can also be served with puff pastry or wholewheat bread.
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It can be made with cognac
Mushroom velouté sauce is a classic French sauce that is typically made with a combination of mushrooms, butter, flour, stock, and cream. It is characterized by its smooth, creamy texture and earthy flavour. While the traditional recipe does not call for cognac, adding a splash of this brandy can elevate the sauce's flavour and add a depth of aroma.
When making mushroom velouté sauce with cognac, the process begins similarly to the traditional method. Sautéed mushrooms are cooked in butter until they are soft and have released their juices. This step is crucial for developing the sauce's flavourful foundation. Then, a small amount of flour is added to create a roux, which thickens the sauce and provides a base for the other ingredients. The cognac is then added and stirred through. As the brandy warms, it releases its unique, robust flavour and fragrance, infusing the sauce.
The next step is to slowly add the stock, which can be vegetable, chicken, or mushroom-based, depending on your preference. This is carefully whisked into the sauce, creating a smooth, creamy consistency. Allowing the sauce to simmer gently helps to develop a rich, velvety texture. Finally, a touch of cream can be added for extra decadence and mouthfeel. This step is optional, but it further enhances the sauce's luxurious character.
The addition of cognac to mushroom velouté sauce offers a unique twist on a classic. Its warm, aromatic flavour complements the earthiness of the mushrooms, creating a more complex and nuanced sauce. When adding cognac, it is essential to use a good quality brandy to ensure the best flavour. This simple addition can elevate the sauce, making it an impressive and memorable accompaniment to a variety of dishes. Whether served with steak, chicken, or used as a base for a vegetarian dish, mushroom velouté sauce with cognac is sure to impress.
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Frequently asked questions
Mushroom velouté is a French soup made with a velouté sauce base and mushrooms. The word "velouté" in French means "velvety", which is the texture of the soup.
A velouté sauce is a basic French white sauce made with stock. It is similar to béchamel sauce but is made with milk or cream instead of stock.
You can use a variety of mushrooms for this soup, such as button mushrooms, shiitake mushrooms, or wild mushrooms. You can also use a combination of different types of mushrooms.
To make mushroom velouté, you will need to prepare a velouté sauce base by cooking onions and flour in butter, then adding stock. Separately, cook the mushrooms and blend them into a smooth puree. Finally, combine the sauce and mushroom puree, adjusting the consistency and seasoning to taste.
Yes, mushroom velouté can be made in advance and refrigerated or frozen. To reheat, gently warm the soup on the stovetop or in the microwave.
