Mushroom coulis
From the one star french chef Patrick Asfaux
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Keep this "basic recipe" at hand as it will be useful in elaborating numerous other recipes.
MY ADVICE
MY ADVICE
- Make this recipe in advance during the mushroom season. It may even be a good idea to buy large mushrooms or a great quantity of them for a cheap price, they will all be put in the blender anyway.
- In order to preserve this coulis when it is done, fill some yoghurt jars and small plastic jars with the coulis, let it cool down, cover them properly and label them. Place them in the freezer.
- If you make large amounts of coulis in advance you will be able to eat this recipe all year long.
- Whenever you are ready to use one of these small jars of coulis, you may thaw them in a bain marie or in a microwave oven.
- The day before, prepare:
- 1 lit of veal stock (if this is dry stock, follow the recipe and add some more water)
- 50 gr dry Cep mushrooms (also known as porcini, boletus edulis, penny bun) marinated in 50 cl double cream, seasoned with salt and freshly ground pepper
- Next day:
- 500 gr fresh cep mushrooms
- 30 gr duck or goose fat
- 3 shallots, finely chopped
- 1/2 lit double cream
- salt and freshly ground white pepper
Progression
Peel and clean the mushrooms and cut them into large pieces.
Melt the goose fat in a large saucepan and add the mushrooms. Sauté them for 5 minutes, covered. Then add the chopped shallots and leave to cook another 5 minutes.
During that time, manually drain the soaked mushrooms (because they might still have some dirt which would pass through a colander). Add these new mushrooms to the ones that are in the saucepan and cook for 5 minutes.
Add the dry mushroom marinade cream without forgetting to filter it over a piece of muslin cloth. When the liquid has evaporated a bit add the veal stock, let the liquid evaporate again for 5 minutes and then add half a litre of dairy cream.
Bring to a boil and season with salt and pepper.
Once it is ready, pour this mixture in a blender and mix until the coulis is very well blended. Check the seasoning.
Melt the goose fat in a large saucepan and add the mushrooms. Sauté them for 5 minutes, covered. Then add the chopped shallots and leave to cook another 5 minutes.
During that time, manually drain the soaked mushrooms (because they might still have some dirt which would pass through a colander). Add these new mushrooms to the ones that are in the saucepan and cook for 5 minutes.
Add the dry mushroom marinade cream without forgetting to filter it over a piece of muslin cloth. When the liquid has evaporated a bit add the veal stock, let the liquid evaporate again for 5 minutes and then add half a litre of dairy cream.
Bring to a boil and season with salt and pepper.
Once it is ready, pour this mixture in a blender and mix until the coulis is very well blended. Check the seasoning.
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