50g Butter
100g Shallot, sliced
300g Button mushrooms, white
100g White wine
200g Cep trimmings
160g Whipping cream
Water (to consistency)
10g Lemon verbena
Cep Velouté recipe method
- Sweat sliced shallots in butter without colour until very tender and soft
- Add sliced button mushrooms and cover until they release their juices, sweat for 2 mins
- Add white wine and cepe trimmings, reduce wine by half quickly
- Add cream and salt and pepper to taste and bring to the boil. Liquidise and pass through a chinoise. Use a few drops of water to required consistency
- Infuse with lemon verbena for 20– 30 mins. While warm pass again
- Correct consistency with a few drops of water if required
CHEFS NOTE
- Used in Truffle risotto
» Dry cepes may be soaked in a little water if cep flavour is weak and added as required to build flavour.
Original recipe from a 2 Michelin star kitchen