French Wild Mushroom Bisque | Creamy and Refined
(0)
45 min
Under an hour
Sezamo
Un preparat clasic al bucătăriei franceze de toamnă: ciuperci de pădure și champignon rumenite intens în unt, pastă de tomate caramelizată, coniac aromat și smântână fină, transformate într-un bisque catifelat și profund aromat.
Preparation method
Preparing the mushrooms and aromatic base
Clean the button mushrooms and wild mushrooms with a damp cloth and slice them into medium-thick slices. Set aside a few nice mushroom slices for the final garnish. Finely chop the shallots and crush the garlic cloves.
In a deep, heavy-bottomed pot, melt half of the butter (25 g) over medium heat. Add the sliced mushrooms and sauté for 8-10 minutes, until they release their water and take on a deep golden colour.
Add the chopped shallots and crushed garlic to the mushrooms. Sauté everything for another 2-3 minutes over low heat, until the shallots become translucent and release their natural sweetness.
Chef's tip
For an even silkier texture worthy of Parisian restaurants, you can pass the blended bisque through a fine sieve (chinois) before adding the liquid cream.
An extra dash of cognac added right at the end, together with the cream, adds a subtle and sophisticated aroma.
45 min
Under an hour
