55min 4 ppl
Mushroom Blanquette
70 minutes
4 people
Hardover 60 min or 12+ steps
70 min · 11 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 10g
Carbs 22g
Fats 26g
About this dish
Three mushroom varieties are simmered in a classical French white sauce built from a blond roux and white wine, then finished with a silky liaison of crème fraîche and egg yolk that gives the dish its glossy, ivory sheen. Bright with lemon and parsley, this meat-free blanquette proves the technique needs no meat to shine.
Allergy Info
Dairy, Gluten, Eggs, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Chestnut Mushroomshalved400 g
- King Oyster Mushroomssliced into 2cm rounds200 g
- Button Mushroomsleft whole150 g
- White Onionmedium, finely diced1
- Shallotsmedium, finely diced2
- Garlic Clovesminced2
- Carrotmedium, cut into 5mm coins1
- Celerycut into 5mm slices2 stalk(s)
- Lemonjuiced1/2
- Flat-Leaf Parsleyfinely chopped, to finish1 small bunch
Dairy & Eggs
- Unsalted Butter60 g
- Crème Fraîche150 ml
- Egg Yolkslarge3
Tins & Jars
- Vegetable Stockgood-quality, warm600 ml
Dried Goods
- Plain Flour40 g
Spices & Seasonings
- Bouquet Garnibay leaf, thyme sprigs, parsley stalks, tied1
- Fine Sea Saltplus more to taste1 tsp
- White Pepperfreshly ground1/2 tsp
Oils & Condiments
- Dry White Wine250 ml
Utensils
- Large wide saucepan
- Small bowl
- Wooden spoon
- Ladle
- Whisk
- Sharp knife
- Cutting board
Method
1
Halve the chestnut mushrooms, slice the king oyster mushrooms into 2cm rounds, and leave the button mushrooms whole. Finely dice the onion and shallots, mince the garlic, cut the carrot into coins, and slice the celery.
Approx. 10 minutes
2
In a small bowl, whisk together the crème fraîche and egg yolks until smooth; set this liaison aside.
Approx. 2 minutes
3
Melt 30g of the butter in a large, wide saucepan over medium-low heat. Add the onion, shallots, carrot and celery with a pinch of salt and sweat, stirring occasionally, until completely soft but without any colour, about 12 minutes.
Approx. 12 minutes
4
Add the garlic and cook until fragrant, about 1 minute more.
Approx. 1 minutes
5
Add the remaining 30g of butter to the pan, then scatter over the flour. Stir continuously with a wooden spoon for 2 minutes to cook out the raw flour taste, keeping the heat at medium-low so nothing browns.
Approx. 2 minutes
6
Pour in the white wine and stir vigorously, scraping the base of the pan. Cook, stirring, until the wine is almost fully absorbed and the mixture is thick, about 3 minutes.
Approx. 3 minutes
7
Add the warm vegetable stock a ladleful at a time, stirring after each addition until smooth. Drop in the bouquet garni, season with salt and white pepper, and bring to a gentle simmer over medium heat.
Approx. 5 minutes
8
Add all the mushrooms to the pan, pressing them gently under the liquid. Simmer uncovered, stirring occasionally, until the mushrooms are tender and the sauce has reduced to a coating consistency, about 20 minutes.
Approx. 20 minutes
9
Remove the pan from the heat and discard the bouquet garni. Allow the sauce to stop bubbling — it must not be boiling — then stir in the lemon juice.
Approx. 2 minutes
10
Ladle roughly 4 tablespoons of the hot sauce into the crème fraîche and egg yolk liaison, whisking constantly to temper it. Pour the tempered liaison back into the pan, stirring gently to incorporate; return to the lowest possible heat and warm for 3 minutes, stirring, until glossy and velvety — do not allow it to boil or the yolks will curdle.
Approx. 3 minutes
11
Taste and adjust seasoning, then scatter generously with chopped parsley and serve immediately with crusty bread or steamed rice.
Approx. 1 minutes
