Mushroom Bouillabaisse | Provençal Flavour
(0)
40 min
Under an hour
Sezamo
O reinterpretare provensală elegantă și parfumată a clasicei bouillabaisse, pregătită cu ciuperci champignon și pleurotus rumenite, fenicul fraged, șofran aromat și roșii într-o supă bogată de legume. Servită alături de felii crocante de baghetă rumenită cu usturoi.
Ingredients
Preparation method
Preparing the ingredients and aromatic base
Clean the button mushrooms and cut them into quarters or halves, and tear the oyster mushrooms into bite-sized strips. Thinly slice the fennel and shallots. Peel the garlic cloves and gently crush them. In a small bowl, steep the saffron threads in 2 tablespoons of warm vegetable stock.
In a deep pot or cast-iron Dutch oven, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the sliced shallot and fennel, sautéing them for 4-5 minutes until softened and translucent. Add the garlic and fresh thyme sprigs, letting them release their aroma for 1 minute.
Browning the mushrooms and simmering the soup
Add the button mushrooms and oyster mushrooms to the pot, increasing the heat slightly. Brown them for 6-8 minutes, stirring occasionally, until they release their liquid and begin to take on an appetizing golden color. Season with sea salt and freshly ground black pepper.
Chef's tip
For an extra touch of umami depth characteristic of Provençal cuisine, you can add a thin strip of untreated orange peel to the soup during simmering, removing it before serving.
You can serve the toasted baguette slices alongside a classic rouille sauce made quickly from mayonnaise, a finely minced garlic clove, a pinch of saffron, and a little hot paprika.
45 min
Under an hour
