Recipe: Mushroom coulis

Name: Mushroom coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: To preserve your coulis:; Fill small yoghurt pots and small plastic containers, let cool, close and label them, then store them in your freezer. With this method, you'll be able to make my recipes all year long. To bring them back to temperature, either reheat them « in a bain-marie » or pass them through the microwave for a few seconds.; For one litre of mushroom coulis; Preparations to do the day before:; 1.1 qt (1 litre) of veal stock (with the dehydrated mushrooms, follow the recipe and add water); 1.75 oz (50 g) of dried mushrooms soaked in 2.1 cups (50 cl) of liquid cream, salted and peppered with freshly ground pepper; To do on the same day:; 1 good peeler; 17.75 oz (500 g) of fresh mushrooms; 1.1 oz (30 g) of goose or duck fat; 3 shallots, finely sliced (finely chopped); ½ litre of liquid cream; Salt and white pepper from the mill

By chef patrick Asfaux 4.8/5 (18 reviews) · 🍳 20 made it

Prep 15 min

Cook 30 min

Total 45 min

Keep this recipe for mushroom coulis, called the « basic » recipe, close at hand because you'll use it for countless other dishes. Dried mushrooms come mainly from the Gironde and Périgord regions, harvested in autumn and then dehydrated. Combined with fresh mushrooms from the market, they create a dense sauce, almost silky, that cooks for just 20 minutes once all the ingredients are gathered.

Ingredients

To preserve your coulis:

Fill small yoghurt pots and small plastic containers, let cool, close and label them, then store them in your freezer. With this method, you'll be able to make my recipes all year long. To bring them back to temperature, either reheat them « in a bain-marie » or pass them through the microwave for a few seconds.

For one litre of mushroom coulis

Preparations to do the day before:

1.1 qt (1 litre) of veal stock (with the dehydrated mushrooms, follow the recipe and add water)
1.75 oz (50 g) of dried mushrooms soaked in 2.1 cups (50 cl) of liquid cream, salted and peppered with freshly ground pepper

To do on the same day:

1 good peeler
17.75 oz (500 g) of fresh mushrooms
1.1 oz (30 g) of goose or duck fat
3 shallots, finely sliced (finely chopped)
½ litre of liquid cream
Salt and white pepper from the mill

Step-by-step directions

1 Cut your peeled and cleaned mushrooms into large chunks.

2 Melt the goose fat in a large pot and add the mushrooms, let them sweat for 5 minutes covered, add the chopped shallots and let them braise for another 5 minutes.

3 Meanwhile, drain the soaked mushrooms by hand (by hand because these mushrooms are often a bit earthy ; if you drained them through a sieve, you'd drain the soil with them). Add these mushrooms and let them sweat for another 5 minutes.

4 Add the cream that was used to marinate the dried mushrooms without forgetting to strain it through fine cheesecloth (chinois). Let reduce by half.

5 Pour in the veal stock, let reduce for another 5 minutes and add the half-litre of liquid cream. Bring to a boil, salt and pepper.

6 Blend your cream for 3 minutes so that only a few tiny mushroom particles remain visible, then check the seasoning of your mushroom coulis.

A chef's advice

Drain the soaked mushrooms by hand, never through a sieve : the fine soil settles to the bottom of the liquid and stays in the bowl. You keep the marinating cream, you leave the soil. This is the detail that makes the difference between a smooth coulis and an earthy coulis.