French Tarragon Oyster Mushroom Soup | Silky Autumn Mushroom Soup
(0)
40 min
Under an hour
Kifli Kukták
Elegáns, selymes francia gombaleves pirított laskagombával, fehérborral és friss tárkonnyal. A tejszínes krémesség és az ánizsos zöldfűszer kifinomult harmóniát alkot ebben az őszi melengető fogásban.
Preparation method
Preparation
Clean the oyster mushrooms with a dry paper towel, cut off the tougher stem ends, then tear or cut the caps into bite-sized pieces. Finely chop the shallots and garlic. Finely chop the fresh tarragon leaves, setting aside a few nice leaves for garnishing before serving.
Cooking
In a heavy-bottomed pot, heat the extra virgin olive oil and half of the butter (20 g). Add the oyster mushrooms with a pinch of salt and sauté over high heat for 6-8 minutes until nicely golden brown and caramelized. Remove 2-3 tablespoons of the crispy sautéed mushrooms from the pot and set aside for serving.
To the mushrooms remaining in the pot, add the remaining butter (20 g), finely chopped shallots, and garlic. Sauté over medium heat for 2-3 minutes until the shallots are translucent and fragrant.
Chef's tip
When sautéing the oyster mushrooms, it is important not to overcrowd the pot: the mushrooms develop a delicious, deep browned crust only if they brown rather than steam in their own juices.
If you would like an even creamier, smoother texture, you can purée half of the soup with an immersion blender before adding the cream and tarragon, then stir it back into the pot.
Ingredients
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