Porcini Veloute with Pate a Choux Wild Mushroom Mousse, Summer Pea Foam, Crisp Morels, Fried Sage, Flower Variations
Print

Porcini Veloute with Pate a Choux Wild Mushroom Mousse, Summer Pea Foam, Crisp Morels, Fried Sage, Flower Variations

By April 28, 2025

Recipe courtesy of Jack Wagner, Executive Sous Chef, Brentwood Country Club

Ingredients

Instructions

Procedure for Porcini Veloute:

  1. Take mushroom stock and place into a large sauce pot and gently simmer for 1.5 hours.
  2. While stock is reducing, place cream, rosemary, thyme, and garlic into a small sauce pot and gently simmer until cream thickens to coat the back of the spoon. Strain the cream mixture and add to the mushroom stock. Let simmer for 30 minutes.
  3. Add your butter to a sauce pot and melt. Once melted, add your flour and cook into a blonde roux.
  4. Slowly add some mushroom stock to your roux while whisking to avoid clumps.
  5. Once the roux mixture is smooth, add to the rest of your veloute. Slowly simmer the veloute until desired consistency.

Procedure for Mushroom Stock:

  1. Throw all ingredients into a large pot and gently simmer for 6-8 hours.
  2. Once reduced to 14 quarts, strain and save the liquid.

Procedure for Pate Choux:

  1. Combine the water, butter, milk, salt, and sugar together in a medium saucepan on medium heat. Stir until the butter has melted, bring to a simmer.
  2. Once simmering, reduce heat to low and add flour. Stir until flour is incorporated, once a flour ball has formed, mash the dough against the bottom and sides of the pan for a solid minute.
  3. Add the mixture to a stand mixer fitted with a paddle attachment. With the mixer running low, slowly add the eggs in small increments, adding additions every 30 seconds.
  4. Pour the last of the eggs and stop mixing until the mixture is shiny, thick, and smooth with a pipeable consistency.
  5. Transfer mixture into pastry bags and preheat the oven to 400°F. On a sheet tray fitted with a silpat, pipe 2-inch mounds about 3 inches apart.
  6. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.
  7. Bake for 20 minutes at 400°F, then reduce the oven to 350°F and bake for another 10-15 minutes until golden -rown. Once out of the oven, let cool down on a cooling rack.

Procedure for Wild Mushroom Mousse, Whipped Cream:

  1. Clean and wash the mushrooms. Once cleaned, chop until medium dice.
  2. In a saute pan, add butter, garlic, shallot, and mushroom. Saute for 10 minutes. Deglaze with white wine.
  3. While simmering, add chopped herbs and bay leaves. Once wine is reduced by more than ¾, add heavy cream. Add in salt and pepper to taste.
  4. Simmer this mixture until it is thick and sticky. Should almost be like a paste form. Transfer the mixture into a robot coupe, and blend for 5-6 minutes.
  5. Transfer into a half pan and put directly into the cooler. Once mushroom mixture is cooling, make whipped cream. Whip the cream into stiff peaks.
  6. Put the whipped cream into the cooler as well. Once both mixtures are completely cold, fold the whipped cream into the mushroom mixture. Taste and adjust seasonings.
  7. Transfer mixture into a piping bag.

Procedure for Summer Pea Foam:

  1. Add hot water, fresh peas, xanthan gum, and soy lecithin in a vitamix and blend for 5 minutes. Blend until the mixture is completely smooth.
  2. Once mixture is blended, add into a iSi canister and add one iSi charger. Shake pretty well and store in the cooler before use.
  3. Right before usage, replace the iSi charger with a fresh one before plating.

Procedure for Crisp Morels:

  1. Soak the morels in water with a cup of salt. Let sit for an hour and a half.
  2. Once they have soaked, drain from water and let air dry until completely dry.
  3. Mix flour with salt and pepper and lightly coat the morels in the flour, ensuring to shake off the extra flour off of the mushroom.
  4. Fry the morels in a fryer at 350°F until golden crispy. Place on a sheet tray lined with towels to absorb the grease.

To Assemble:

  1. Heat veloute slowly on the stove to ensure the soup is hot when ready to pour.
  2. Take one of the pate choux puffs and gently fill with the mushroom mousse. Insert the tip of the piping bag on the bottom side of the puff to ensure that the filling side is not visible.
  3. Ensure the mushroom mousse is at room temperature before piping it into the puff. Once the puff is filled, set aside.
  4. Take the pea foam that is in the iSi canister and replace the iSi charger with a new one and shake for 1 minute. Fry three morels and one sage leaf.
  5. Sort some flower variations and have them ready when final plating begins.
  6. Take the desired bowl and place one mushroom pate choux puff in the center of the bowl.
  7. Pipe three good size puddles of the pea foam around the mushroom puff, leaving enough space between each puddle.
  8. Place a fried morel on top of each puddle of pea foam.
  9. Place the fried sage leaf behind the mushroom puff to give the dish some additional height.
  10. Place the little flower variations in front and behind the morels to give the dish the color and pop it needs.
  11. Place hot velouté in a sauce cup and carefully pour into the bowl. Pour enough soup to cover half of the puff. Tableside pour to enhance the experience of the guest!
Add to Favorites
By With 0 comments