5.0 – 1 reviews • Easy Main Dish
| Level: |
Easy |
| Total: |
1 hr 5 min |
| Prep: |
45 min |
| Cook: |
20 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 tablespoon butter
- 2 ounces shallots, chopped
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig thyme
- 10 ounces white mushrooms
- 8 ounces water
- 8 ounces heavy cream
- Salt and pepper
- 3 egg yolks
- 1 tablespoon water
- 1/4 tablespoon white truffle oil
- Salt and pepper
- 6 slices white truffles
Instructions
- To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
- To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
- To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
208 |
| Total Fat |
19 g |
| Saturated Fat |
11 g |
| Carbohydrates |
9 g |
| Dietary Fiber |
4 g |
| Sugar |
3 g |
| Protein |
4 g |
| Cholesterol |
130 mg |
| Sodium |
351 mg |