Oven-Roasted Mushroom Soup | French Flavor
(0)
50 min
Under an hour
Sezamo
O interpretare franțuzească rafinată și reconfortantă: ciupercile brune și cățeii de usturoi sunt rumenite lent la cuptor cu cimbru proaspăt pentru a concentra aromele pământoase, apoi fierte domol cu eșalotă călită în unt, vin alb sec și supă aromată de legume. Textura catifelată și crutoanele crocante desăvârșesc acest prânz de toamnă.
Preparation method
Preparing and roasting the mushrooms
Preheat the oven to 200°C. Clean 700 g of button mushrooms with a damp paper towel and cut them into thick slices. Place the mushrooms on a large baking sheet lined with baking paper, along with 5 unpeeled garlic cloves.
Drizzle the mushrooms and garlic with 30 ml of extra virgin olive oil, season with 1/2 tsp of sea salt, 1/2 tsp of ground black pepper, and sprinkle with the leaves from half of the fresh thyme sprigs. Toss well and roast in the oven for 25-30 minutes, until the mushrooms are deeply browned and caramelized. Set aside a few browned slices for serving.
Preparing the soup
In a large cast-iron pot, melt 40 g of butter over medium heat. Add 3 finely chopped shallots and sauté for 6-8 minutes, until translucent and golden, without burning.
Chef's tip
Roasting at a high temperature (200°C) without overcrowding the tray is the secret to the mushrooms' deep umami flavor, as it allows rapid water evaporation and intense caramelization of their natural sugars.
If you prefer a completely smooth and silky soup like a fine velouté, blend it completely and pass it through a sieve before adding the heavy cream.
45 min
Under an hour
