Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 pound mushrooms, sliced
- 2 large shallots, finely chopped
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large saucepan, melt the butter over medium heat.
2. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
3. Gradually add the broth, whisking constantly to prevent lumps from forming.
4. Add the cream and continue to whisk until the mixture is smooth.
5. Add the mushrooms and shallots and bring the mixture to a simmer.
6. Cook for 10-15 minutes, stirring occasionally, until the mushrooms and shallots are tender.
7. Remove the saucepan from the heat and let the mixture cool slightly.
8. Using a blender or immersion blender, puree the mixture until smooth.
9. Return the mixture to the saucepan and reheat over low heat.
10. Season with salt and pepper to taste.
11. Stir in the chopped parsley just before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 38g
Saturated Fat: 23g
Cholesterol: 120mg
Sodium: 500mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 3g
Protein: 6g
Substitutions for ingredients:
- Butter: Margarine or vegetable oil
- All-purpose flour: Gluten-free flour or cornstarch
- Chicken or vegetable broth: Water or mushroom broth
- Heavy cream: Half-and-half or whole milk
- Mushrooms: Portobello mushrooms or shiitake mushrooms
- Shallots: Onion or garlic
Variations:
- Add cooked chicken or shrimp for a heartier dish.
- Substitute the parsley with thyme or rosemary for a different flavor profile.
- Use different types of mushrooms for a more complex flavor.
Tips and tricks:
- Be sure to whisk constantly when adding the broth to prevent lumps from forming.
- Use a blender or immersion blender to puree the mixture for a smoother texture.
- Adjust the seasoning to taste before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the velouté over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the velouté in individual bowls or in a large serving dish.
Garnishes:
Garnish with additional chopped parsley or a dollop of sour cream.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the mixture is too thick, add more broth or cream to thin it out.
- If the mixture is too thin, simmer it over low heat until it thickens.
Food safety advice:
Be sure to cook the mushrooms and shallots thoroughly to prevent foodborne illness.
Food history:
Velouté is a classic French sauce made with a roux and chicken or veal stock. This mushroom and shallot velouté adds a Polish twist to the traditional recipe.
Flavor profiles:
Creamy, savory, earthy
Serving suggestions:
Serve as a soup or as a sauce over chicken or fish.
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Region: Polish