Matsutake Veloute

Matsutake Veloute
Matsutake: From the depth of the pine forest, the voice of the hawk - Koya.

This is a mushroom with a unique scent. It is so distinctive, in fact, that it is sometimes used to identify the mushroom. It is fragrant, spicy and clean-smelling - so much so that it is particularly treasured by Japanese chefs. The word "matsutake" means "pine mushroom."

1/2 pound fresh Matsutake mushrooms
4 Tbsp butter
2 shallots, chopped
2 Tbsp flour
1 cup whole milk, scalded
1 cup chicken stock
pinch of nutmeg
sea salt & freshly ground black pepper to taste


Melt 2 tablespoons of butter in a skillet and sauté the mushrooms for 3 or 4 minutes.

Add the shallots after the first 2 minutes or so.

Melt the remaining 2 tablespoons of butter in a saucepan and whisk in the flour. Cook, stirring, for about 3 minutes.

Whisk in the milk and broth, then simmer over low heat. Whisk often, and continue heating until the sauce is thickened

Add the mushrooms, nutmeg, salt and pepper.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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