Mushroom Veloute with Candied Pine Nuts
Ingredients
- Mushroom Veloute
- 4 tablespoons butter
- 1 cup shallots, chopped
- 6 cups cremini mushrooms, quartered
- 3 cups shiitake mushrooms, ends of stems removed, sliced
- 2 dried porcini mushrooms, soaked in 1/2 cup hot water
- 5 cups stock (vegetable/mushroom or other)
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons brandy
- 1/4 cup heavy cream
- 4 tablespoons rice wine vinegar
- 1 tablespoon sugar
- Candied Pine Nuts
- 1/4 cup pine nuts
- 1 tablespoon sugar
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