Mushroom Soup in Puff Pastry Crust | French Flavor
(0)
45 min
Under an hour
Sezamo
O capodoperă clasică franțuzească de toamnă: supă bogată și catifelată de ciuperci champignon și pleurotus cu vin alb, cimbru și smântână, coaptă la cuptor sub o cupolă aurie și crocantă de aluat foietaj.
Ingredients
Preparation method
Preparing the ingredients and aromatic base
Clean the button and oyster mushrooms with a damp paper towel, then cut them into rustic medium slices. Finely chop the shallots and crush the garlic cloves.
In a deep saucepan or large skillet, melt the butter together with the olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until translucent, then add the garlic and sauté for another minute until fragrant.
Cooking the rich mushroom soup
Add the prepared mushrooms and fresh thyme leaves. Brown them over medium-high heat for 7-8 minutes, stirring occasionally, until the released liquid evaporates and the mushrooms take on an appetizing golden color.
Chef's tip
For maximum pastry puff, ensure the puff pastry is very cold when applied to the bowls and that the edges are tightly sealed to trap the steam.
You can sprinkle a few sea salt flakes or a little freshly ground black pepper over the puff pastry just before placing the bowls in the oven.
45 min
Under an hour
