O supă franțuzească nobilă și reconfortantă, cu aromă intensă de ciuperci de pădure și eșalotă. Consommé-ul clar, plin de umami, este servit cu ciuperci crocante rumenite în unt și arpagic proaspăt.
Ingredients
Preparation method
Preparing the aromatic base
Soak the dried mushrooms in 200 ml of hot water for 15 minutes, then strain the liquid through a fine sieve and reserve it. Finely chop the shallots and garlic, and slice the button mushrooms thinly.
In a deep pot, heat 1 tablespoon of olive oil and sauté the shallots with the garlic for 3-4 minutes, until translucent and fragrant.
Simmering and infusing the consommé
Add half of the button mushrooms and the rehydrated dried mushrooms to the pot. Pour in the dry white wine and let it evaporate for 2 minutes over medium heat.
Chef's tip
For the crystal clarity typical of classic French cuisine, do not press the vegetables too hard when straining, and use a fine cotton cloth.
You can serve the consommé alongside thin slices of toasted garlic baguette or crispy croutons.
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