French Mushroom Chowder | Rich and Creamy
(0)
50 min
Under an hour
Sezamo
Chaudrée este o supă rustică emblematică din vestul Franței, gătită tradițional la ceaun. În această variantă de toamnă, ciupercile călite în unt și ulei de măsline se combină cu cartofi fragezi, ceapă eșalotă și cimbru, într-un sos mătăsos de vin alb, supă aromată și smântână dulce. O mâncare caldă și reconfortantă, perfectă alături de o baghetă crocantă.
Ingredients
Preparation method
Preparing the vegetables and browning the mushrooms
Clean the button mushrooms with a damp paper towel and cut them into quarters or thick slices. Peel the potatoes and cut them into small, even cubes (approx. 1.5 cm). Finely chop the shallots and crush 4 garlic cloves from the head.
In a large heavy-bottomed pot or cast-iron Dutch oven, heat the olive oil and 25 g of the butter over medium-high heat. Add the sliced mushrooms and sauté for 6-8 minutes, without overcrowding them, until golden brown and they release their liquid. Transfer one-third of the mushrooms to a plate and set aside for serving.
Simmering the chowder and thickening the sauce
In the same pot, add the remaining butter (25 g) and sauté the shallots over medium heat for 3-4 minutes, until translucent. Stir in the minced garlic and cook for another minute, until fragrant.
Chef's tip
For an even richer texture, you can use a mix of brown and white button mushrooms or wild mushrooms.
If you prefer a partially creamy consistency, use a potato masher directly in the pot to crush a few potato cubes before adding the cream.
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