from the wildhive kitchen
Foraged Mushroom Velouté with Crispy Duck Egg
Velouté is the French term for a soup traditionally thickened with egg yolks, butter and cream. A velouté sauce is a white stock-based sauce thickened with roux (flour and butter) ~ one of the five 'mother sauces', the basis for a number of other sauces; béchamel, espagnole, tomato and hollandaise.
Here we serve it with a fried duck egg and some fresh warm bread but it will be equally enjoyable on its own. It can be made in advance and stored in the fridge, but reheat don't boil.
SERVES 4
Ingredients
100g butter
4 banana shallots ~ diced
4 cloves garlic ~ sliced
8 sprigs of thyme (extra to garnish)
1.2kg wild mushrooms
160ml sherry
10g porcini powder
1.4 litres of veg stock
Worcestershire Sauce to taste
50g créme fraiche
Salt & Pepper to season
Optional Duck Egg
4 duck eggs
100g seasoned flour
1 hen egg beaten
100g Panko breadcrumbs
Method
- Heat large pan and sweat shallots and garlic in the butter. Season with salt until soft / no colour.
- Add mushrooms and thyme. Turn up the heat. Sauté until all liquid has evaporated.
- Add Sherry, simmer until reduced by 2/3
- Add stock and simmer for 25 mins
- Add porcini powder (if you can find) - it gives a nice punch of flavour to the soup.
- Blend in jug blender until smooth.
- Add créme fraiche and Worcestershire Sauce and season. Garnish with fresh thyme.
Optional
- Bring saucepan of water with splash of vinegar to the boil. Crack egg into a bowl and pour into saucepan. The temperature will reduce, so bring back to the boil and reduce heat to simmer.
- Cook for 2 mins, remove egg with slotted spoon and put in iced water to cool.
- Place egg on a cloth to remove any excess water.
- Dust in seasoned flour, roll in beaten egg and then roll in breadcrumbs.
- Fry until the breadcrumbs are golden brown and crispy. Perfect if you have an Air Fryer. Alternatively bake in oven on 200c until golden and crispy.
