Posts Tagged ‘Chef William Bradley’

Shiitake Mushroom Veloute with Creme Fraiche and Teriyaki

Yield: 4


3 cups shiitake mushrooms
1 cup dried shiitake mushrooms
4 whole shallots, diced
½ cup pine nuts
2 garlic cloves
1 teaspoon chopped rosemary
4 tablespoons salted French butter
Fleur de Sel to Taste
1 cup teriyaki sauce
6 cups chicken stock
3 cups heavy cream
1 cup crème fraîche


Method for Soup:

1. Combine mushrooms, shallots, pine nuts, garlic, rosemary and butter in a heavy-duty sauce pot.
2. Sauté over low heat for 5 minutes, stirring frequently.
3. Season with fleur de sel to taste. Deglaze mushroom mix with teriyaki sauce.
4. Add chicken stock and let simmer for 5 minutes. Add heavy cream. Bring mixture to a simmer and cook an additional 3 minutes. Remove from stove. Cover with foil and steep for an additional 5 minutes.
5. Place mixture in a blender, add crème fraîche and purée until smooth soup consistency.


Ladle soup into four individual bowls, top with teriyaki sauce and crème fraîche and serve.

Marinated Crimini Caps Stuffed with Caper-Crab Salad

Yield: 4 servings


16 crimini mushrooms
To taste  Fleur de Sel
3 cups extra virgin olive oil
2 garlic cloves
4 whole shallots, sliced
2 cups picked Dungeness crabmeat
½ cup mayonnaise
½  cup chopped chives
½ cup chopped capers
2 tablespoons lemon juice


Method for Marinated Criminis:

Place cremini mushrooms on a roasting tray, sprinkle with sea salt. Place in a preheated 350-degree Fahrenheit oven for 15 minutes. Remove mushrooms and rest for an additional 15 minutes. In a mixing bowl, add olive oil, garlic, shallots and mushrooms. Cover with plastic wrap and refrigerate for 48 hours.

Method for Caper-Crab Salad:

In a mixing bowl, add crab, mayonnaise, chives, capers and lemon juice. Make sure all ingredients are mixed thoroughly.


Remove mushrooms from marinade. Divide mushrooms among 4 plates and place a generous amount of crab mixture on top of the mushrooms.