Difficulty: Easy
Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 4 to 6 servings

Veloute:

1 tablespoon butter
2 ounces shallots, chopped
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
10 ounces white mushrooms
8 ounces water
8 ounces heavy cream
Salt and pepper

Sabayon:

3 egg yolks
1 tablespoon water
1/4-tablespoon white truffle oil
Salt and pepper

Garnish:

6 slices white truffles

To prepare the veloute, combine the butter, shallots, garlic, bay leaf and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat and cook, stirring for 3 minutes. Add the water, bring to a boil and cook until mushrooms are tender. Pour the mixture into a blender or food processor and process until smooth. Pour the veloute back into the saucepan, add the cream and season with salt and pepper.

To make the sabayon, use a stainless steel bowl over a double boiler. >Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil and season with salt and pepper.

To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.