Mushroom Soup - Dallas News |

Mushroom Soup

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Shiitake Velouté Ingredients:

Butter, Unsalted                                                    2 T
Shiitake Mushroom Caps, Medium Dice          ¾ #
Shallots, Minced                                                   ½ C
Chicken Stock                                                        2 C
Salt and Fresh White Pepper                             to taste

Shiitake Velouté Method:

·    In a heavy bottom pot. Cook the butter to a light brown color. Stir in mushrooms and roast them until they are lightly browned.
·    Add shallots and continue to cook until both mushrooms and shallots are deep golden brown.
·    Add the chicken stock and season with salt and white pepper. Bring to a simmer and cook for 10 minutes.
·    Puree smooth, adjust seasoning.

Peanut Sabayon Ingredients:

Butter, unsalted    1 T
Peanuts, raw and unsalted  ¼ #
Heavy Cream  2 C
Egg Yolks  3 ea
Salt and Fresh White Pepper   to taste

Peanut Sabayon Method:

·    Lightly brown butter, toast peanuts to a deep golden brown.
·    Pour in cream and allow to simmer for 10 minutes.
·    Puree well and strain through a fine mesh strainer.
·    Return to heat, temper in egg yolks, cook until coats back of spoon.

Garnish with chili oil.

Pour the soup in bowls and drizzle on top with the peanut sauce .

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