Gastronomixs

Beurre blanc of cannellini beans and porcini mushrooms

The cannellini beans ensure a special creaminess and earthy flavour that you wouldn't necessarily expect in a sauce. Together with the porcini mushrooms, this results in a rich sauce that can hold its own against strong flavours.

Beurre blanc of cannellini beans and porcini mushrooms

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Ingredients

2

 

leeks, white part only

2

sprigs

thyme, finely chopped

1

sprig

oregano, finely chopped

1

 

bay leaf

2

cloves

garlic, finely chopped

250

ml

chicken stock

400

g

cannellini beans, cooked

20

g

dried porcini mushrooms

As needed:

 

salt and pepper

250-500

g

butter, cold

Preparation method

  • Soak the dried porcini mushrooms in warm water.
  • Braise the leek in a little oil.
  • Add the chopped garlic and herbs and fry briefly.
  • Pour the chicken stock into the pan and bring to the boil.
  • Add the cannellini beans, and boil until the beans start to fall apart.
  • Add the dried porcini mushrooms along with the water to the sauce.
  • Remove the bay leaf from the sauce.
  • Pour the sauce into a blender and mix until it has an even consistency.
  • Pass the sauce through a fine-meshed sieve.
  • Season with salt and pepper.
  • Mount the sauce with the butter.

Serving suggestions

  • In a composition with entrecôte and components of potato and green asparagus.
  • In a composition with halibut, Jerusalem artichoke, leek, and wild mushroom. 

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