Mushroom Veloute
"A tasty sauce from Chef Symon!..."
INGREDIENTS
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4 quarts water
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1/2 bunch fresh thyme
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1/4 cup dried shiitake or porcini mushrooms
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1 cup fresh buttom or cremini mushrooms
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1 onion (peeled, roughly chopped)
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3 carrots (peeled, roughly chopped)
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2 dried bay leaves
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1 tablespoon whole black peppercorns
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2 tablespoons Kosher salt
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2 tablespoons olive oil
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2 cups shiitake and crimini mushrooms (stems removed, thinly sliced)
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1 tablespoon fresh thyme leaves
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1/4 cup brandy
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1/4 cup unsalted butter
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1/4 cup all-purpose flour
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4 cups mushroom stock (recipe above or use store-bought)
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Kosher salt and freshly ground black pepper (to taste)
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