French Mushroom Consommé | Refined and aromatic
(0)
50 min
Under an hour
Sezamo
Un consommé franțuzesc rafinat și limpede, infuzat lent din ciuperci champignon și ciuperci de pădure, ceapă eșalotă, cimbru și vin alb sec. O supă nobilă de toamnă, plină de arome profunde de pădure și servită cu ciuperci rumenite și arpagic proaspăt.
Preparation method
Preparing the vegetables and mushrooms
Wipe the button mushrooms and wild mushrooms with a damp kitchen towel. Slice two-thirds of the mushrooms into medium slices for the soup base, and keep the rest intact for the final garnish. Finely chop the shallots and crush the garlic cloves.
Infusing and cooking the consommé
In a deep pot, heat a tablespoon of extra virgin olive oil over medium heat. Add the chopped shallot and crushed garlic, sautéing for 3-4 minutes until translucent and fragrant, without letting them brown excessively.
Add the base mushrooms and fresh thyme sprigs. Sauté for 6-8 minutes until they release their natural juices and start to caramelize slightly. Pour in the dry white wine and deglaze the bottom of the pot, allowing the alcohol to evaporate for 2 minutes.
Chef's tip
For an impeccable clarity worthy of fine French dining, do not let the soup boil vigorously; simmering over very low heat prevents the broth from becoming cloudy.
You can enrich the flavor profile by adding a drop of truffle oil before serving or a few dried mushrooms during infusion.
25 min
Under an hour
