Go to the Recipe: Million Dollar Cream of Mushroom
Would you lose the flavour even if vacuum packed and then frozen?
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ordered the truffles from the company suggested and instead of a 1 oz truffle it measurred .25 or 7 grams and it was so hard i couldn't grate it on a microplane....the black truffles came in a bag with wet paper towel...not so sure I can agree with the recomendations....but after so much amazing information, an occasional miss is acceptable if amazingly expensive
Here it is Gavriel. https://www.chefsteps.com/activities/cream-of-mushroom-base-gluten-free-and-plant-based
The main video mentions a vegan/dairy free version as well, but I don't see that anywhere. Is it listed somewhere else?
Can you freeze or pressure can the basic mushroom soup base?
Any recommendations to replace the flour for the roux? I can use basically any other floured starch, but have issues with gluten.
you could just use the truffle oil, or leave truffle out all together and use some nice mushrooms.
I would recommend against that, you’re going to lose a lot of the aroma that you are paying a ton of money for. If you want to have a base you can freeze, I would just go with our base cream of mushroom recipe.
I would say at least a year
Is there a good option to replace the white truffles? I live in Argentina and can't get them here.
How would you sub frozen porcini that have been sauteed in butter?
Also can you freeze this? I assume you wouldn't add the cream to do so.
Can anyone give me an idea of how long white truffle oil will last refrigerated?
Thank you for adding in the info!
Fair point - it's not listed in the method to combine the stock and the gelatin, that's why I asked.
No need to bloom the powdered gelatin we have listed. It dissolves right in the hot liquid.
Apologies if it's somewhere that I have managed to miss, but in 1 - Reduce the stock section, gelatin is listed in the ingredients but nowhere in the following method id it mentioned to bloom it and stir it in. Is this the idea? Is that what's discussed in the "tip" about specific gelatin? (No volume here.)
I can verify, I just made this and its very white with small darker pieces of truffle, and looks similar to the canned stuff.
Hi guys, nice recipe, but I think too much stuff for a white truffle. You better start with tagliolini, eggs, fonduta and risotto. Really, follow the K.I.S.S. rule, its way better
Just a basic chicken stock will get you a whiter base. When I filmed the video, we just happened to have roasted chicken from our roast chicken trials, so our stock was a bit too dark.
Could you perhaps make the base come out whiter, if you use chicken consomne instead of chicken stock?
Hi Ryan, Thanks for the heads-up! We’ve added a tip to the recipe with the necessary ratios to make soup and/or plating sauce. To thin this million dollar base out to a classic cream of mushroom soup consistency, reheat with a 1:1 ratio of whole milk or heavy cream. If you want a plating sauce, go with .5:1 ration of heavy cream to base.
Great recipe, but it's extremely weird to me that nowhere in the recipe do you mention how to make soup out of it.
Thanks, Kyl. My household gets a fairly steady stream of West Coast truffles during the season (Oregon blacks and whites), so I'm always looking for great pairing opportunities. For example, my favourite all-time matchup is the CS chicken liver pate made with Oregon black truffle butter and finely sliced layers of truffles in the pate. There's usually a waitlist for any jar I'm willing to give up!
This formula can handle dilution of 1:1 with whole milk or heavy cream to be at a OG cream of mushroom soup consistency.
What proportions of ingredients would you recommend if you wanted to turn this into a soup instead of a sauce?
Hey Jack, you are correct that we like to use msg here at ChefSteps. We think it is a good ingredient. But here in this context we were just calling it out as unnecessary filler. A lot of the umami you get from good quality mushrooms is from the natural msg that is already there. I see that we could have been a little clearer on that. But we are not stating that it isn’t a good thing, just not necessary here when comparing to the canned stuff.
Uhm yeah, and Chefsteps has like 10 recipes using it. https://www.chefsteps.com/activities/umami-bomb-vegetarian-demi-glace
So that's what I also found strange about the video.
Great recipe, but I wish ya'll hadn't mentioned monosodium glutamate (MSG) in a subtly negative connotation/context in the video intro—as you well know (it's used in a bunch of your recipes!) it's natural and perfectly safe and teaching otherwise perpetuates xenophobia: https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/
Not a fan of roux as most dilute flavor....this addresses that and adds flavor, nicely done.
Thanks for the catch! You are right, no butter in this one.
um, in the roux section, there's no butter in the ingredients (there is truffle oil though that isn't mentioned again :-)....)
