Earthy Delights Recipe

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.