French Button Mushroom Soup | With Poached Egg
(0)
40 min
Under an hour
Kifli Kukták
Bársonyos és aromás francia csiperkegomba leves fehérborral, tejszínnel és friss fűszerekkel, amelynek koronája a tökéletes, lágyan folyó sárgájú buggyantott tojás. Ropogós bagettel tálalva ellenállhatatlan őszi gasztronómiai élmény.
Ingredients
Preparation method
Preparation and browning
Thoroughly clean the brown button mushrooms; halve the smaller ones and slice the larger ones thickly. Finely chop the shallots and garlic, and prepare the fresh herbs (thyme, tarragon).
Heat the olive oil and half of the butter (15 g) in a heavy-bottomed pot. Add the finely chopped shallots with a pinch of salt, and sauté until translucent, gently caramelizing for 4-5 minutes.
Add the chopped garlic, fresh thyme leaves, and two-thirds of the mushrooms. Sauté over higher heat for 6-8 minutes until the mushrooms release their juices and a nice golden-brown fond forms on the bottom of the pot.
Chef's tip
The secret to the perfect poached egg is fresh eggs and gently simmering water with vinegar. Do not let the water boil vigorously, as it can tear the egg whites apart.
For the wine, choose a dry white wine with fresh acidity (e.g. Sauvignon Blanc, dry Furmint, or Rhine Riesling), as the wine's vibrant acidity beautifully balances the richness of the cream and mushrooms.
Discover also
We Also Recommend
Show all
330 min
Under an hour
French Roasted Cream of Mushroom Soup | With Caramelized Garlic and Thyme
Kifli Kukták
French Gers-style shallot soup with white beans | Aromatic soup braised in duck fat
Kifli Kukták
