Mushroom Soup in Puff Pastry Crust | Refined
(0)
35 min
Quick
Sezamo
O supă franțuzească deosebită, inspirată din gastronomia clasică: ciuperci champignon și pleurotus sotate în unt cu cimbru și smântână fină, coapte la cuptor sub o cupolă aurie și crocantă de aluat foietaj.
Ingredients
Preparation method
Preparing the mushrooms and aromatics
Clean the button and oyster mushrooms with a damp paper towel and cut them into medium cubes or slices. Finely chop the yellow onion and crush the garlic cloves. Preheat the oven to 200°C.
Cooking the aromatic soup
In a deep saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing them for 3-4 minutes until translucent and fragrant.
Add the button and oyster mushrooms along with the thyme sprigs. Sauté everything for 6-8 minutes until the mushrooms are lightly browned and their liquid has evaporated. Season with sea salt and ground black pepper.
Chef's tip
It is essential that the soup is not hot when placing the puff pastry dough, otherwise the butter in the dough will melt prematurely and the crust will not rise as airy.
For an exquisite, festive French touch, you can add a few drops of truffle oil to the soup right before covering the bowls with puff pastry.
25 min
Under an hour
