French Mushroom Bouillon | Rustic and Aromatic Taste
(0)
40 min
Quick
Sezamo
O supă rustică franțuzească reconfortantă, cu ciuperci brune și pleurotus rumenite în unt, stinse cu vin alb sec și fierte lent într-un bouillon aromat cu cimbru proaspăt. Servită cu baghetă crocantă.
Preparation method
Preparing the ingredients
Clean the button mushrooms and oyster mushrooms with a damp paper towel and slice them generously. Finely chop the shallots and crush the garlic cloves.
Cooking the soup
In a large, heavy-bottomed pot, heat the olive oil together with the butter over medium heat. Add the shallot and garlic, sautéing for 2-3 minutes until translucent and fragrant.
Add the sliced mushrooms and thyme to the pot. Brown the mushrooms over high heat for 6-8 minutes, stirring occasionally, until they release their moisture and get an appetizing golden crust.
Chef's tip
For extra depth of flavor, do not wash the mushrooms under running water, but wipe them gently; this way they will brown much better in the butter and oil.
The baguette slices can be lightly rubbed with a halved fresh garlic clove right before serving for an authentic Provencal touch.
25 min
Under an hour
