Roasted Mushroom Soup | French Flavor
(0)
45 min
Under an hour
Sezamo
O interpretare franțuzească rafinată și reconfortantă: ciuperci champignon și pleurotus rumenite la cuptor cu usturoi și cimbru, apoi fierte domol cu vin alb și transformate într-o supă catifelată, îmbogățită cu unt și smântână fină. Perfectă pentru o seară tihnită de toamnă!
Ingredients
Preparation method
Preparation and oven roasting
Preheat the oven to 200°C. Clean the champignon and oyster mushrooms with a damp paper towel and cut them into large pieces or quarters.
Arrange the mushrooms on a large baking sheet lined with baking paper. Add the unpeeled garlic cloves (lightly crushed) and the thyme sprigs. Drizzle with 2 tablespoons of olive oil, season with sea salt and freshly ground black pepper, then toss well.
Roast in the oven for 25-30 minutes, until the mushrooms are nicely browned, caramelized around the edges, and richly aromatic. Remove from the oven and set aside a few browned whole mushrooms for garnish when serving.
Chef's tip
For an even deeper forest flavour, you can add a pinch of ground nutmeg or a few drops of truffle oil at the end.
Do not wash the mushrooms under a heavy stream of water, as they absorb moisture and will not brown as nicely in the oven; use a fine brush or a clean towel instead.
45 min
Quick
