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.
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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.