Mushroom soup in puff pastry crust | Refined and crispy
(0)
40 min
Quick
Sezamo
O supă franțuzească spectaculoasă și plină de savoare, inspirată din marile bistrouri pariziene: ciuperci suculente sotate cu eșalote și cimbru proaspăt, fierte într-o supă aromată cu vin alb, apoi acoperite cu o crustă rumenă și crocantă de aluat foietaj copt la cuptor.
Preparation method
Preparing the ingredients and the base
Preheat the oven to 200°C. Clean the button mushrooms and slice them into medium pieces. Finely chop the shallots and mince the garlic cloves.
In a deep saucepan or large skillet, melt 20 g of butter together with 1 tablespoon of olive oil over medium heat. Add the shallot and garlic and sauté for 2-3 minutes until translucent.
Cooking the aromatic soup
Add the sliced mushrooms and thyme sprigs to the saucepan. Sauté over medium-high heat for 6-8 minutes, until the mushrooms are nicely browned and the released liquid has evaporated.
Chef's tip
For a perfect seal on the crust, make sure the rims of the bowls are lightly brushed with beaten egg before pressing the puff pastry down.
The soup in the bowls should be warm, but not boiling hot when placing the dough on top, so that the steam does not melt the fat in the puff pastry before it goes into the oven.
25 min
Under an hour
