This velouté was part of the 5 course dinner we served to an old friend and his fiancée. He had suffered a heart attack about a month earlier, so I wanted to make sure the dinner was super healthy. No saturated fats, few carbs, not too filling, but really satisfying. The mushroom velouté is a creamed mushroom sauce that I poured over the roast loin of pork. It was earthy, flavourful and simply delicious. But warning, you really must love the earthy taste of mushrooms, this really has it.
Makes about 2 cups of thick gravy or 3 cups of thinner gravy. The photo is a velouté I made about a year ago, and used it as a creamed soup instead. Very tasty, either way.
- 1/2 cup of finely chopped shallots
- 2 cups roughly chopped cremini mushrooms
- 1/2 cup finely shredded celeriac
- 1 tbsp finely minced garlic
- 2 cups mushroom ‘stock’
- 1 tbsp Dijon mustard
- about 1 cup vegetable stock
- 1/2 cup of dehydrated wild mushrooms
- non stick spray
- 1 tsp sea salt
- 1 tsp lemon thyme
- The night before you make the sauce, reconstitute the dehydrated wild mushrooms in 2 cups of water. When they have fully softened, strain the liquid through a coffee filter, reserve liquid. Wash the re-hydrated mushrooms well, getting all the sand out. Set aside
- In a hot skillet, spray a good squirt of non stick spray.
- Sauté the shallots until translucent. Add all of the creminis, the celeriac and the garlic. Sauté until soft. Add a bit of the mushroom stock and the Dijon mustard, stir well to incorporate.
- Separate the ugly, tiny, really mushy bits of the rehydrated mushrooms and set aside. Of the lovely re-hydrated mushrooms, slice those that are a little too big to eat, remember, this is a chunky sauce.
- Cool slightly, pour contents into your immersion blender jar and add all of the mushroom stock, ugly little bits of the re-hydrated mushrooms and purée until smooth. Add the vegetable stock to achieve the consistency you desire.
- Now add all of the lovely, sliced re-hydrated wild mushrooms and stir well. Salt to taste. Stir in the lemon thyme just before serving.