French Mushroom Soup in Pastry Crust | Crispy and Creamy
(0)
40 min
Under an hour
Kifli Kukták
Fedezd fel a francia bisztrókultúra egyik leglátványosabb fogását: a gazdag, tejszínes erdei gombalevest, amelyet sütőálló tálkákban, aranybarnára sült, ropogós leveles tésztakupola alatt sütünk készre. A kanállal betörhető vajastészta-kéreg és a forró, illatos gombaragu tökéletes őszi kulináris élményt varázsol az asztalra.
Preparation method
Sautéing the base and mushrooms
Finely chop the shallots and garlic, clean the chestnut mushrooms and wild mushrooms, then cut them into bite-sized pieces and slices.
Melt the butter in a pot, add the shallots and garlic, and sauté over medium heat until translucent. Add the mushrooms and thyme, then sauté over higher heat for 5-6 minutes until golden brown.
Preparing the soup
Pour the dry white wine over the browned mushrooms and let the alcohol evaporate for 1-2 minutes, deglazing the flavorful browned bits from the bottom of the pot.
Chef's tip
Make sure the soup ladled into the bowls is not piping hot when covering it with the puff pastry, as the heat can quickly soften the butter in the dough, preventing it from rising properly in the oven.
When serving, break through the crispy pastry dome with a spoon right at the table – the fragrant steam of mushrooms and thyme escaping from beneath provides a magical culinary experience!
Ingredients
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