French Forest Mushroom Dumpling Soup | Aromatic Autumn Dish
(0)
40 min
Under an hour
Kifli Kukták
A francia bisztrók őszi hangulatát idéző, melengető gombaleves: aranybarnára pirított barna csiperkegomba, fehérboros, kakukkfüves zöldségalaplében összefőzve, amelyben pehelykönnyű, házi petrezselymes vajgaluskák főnek készre. Laktató, elegáns és ellenállhatatlan őszi fogás.
Preparation method
Preparing the aromatic mushroom base
Clean the cremini mushrooms and cut them into even wedges or thicker slices. Finely chop the shallots and garlic, and also finely chop the fresh parsley.
Heat the extra virgin olive oil in a pot. Add the shallots and saute over medium heat for 2-3 minutes until translucent. Add the crushed garlic and thyme sprigs, then saute for 1 minute until fragrant.
Add the sliced mushrooms, season with salt and pepper, and saute over medium-high heat for 5-6 minutes until golden brown, allowing the mushrooms to retain their juicy texture.
Chef's tip
The butter dumplings will be truly light and fluffy if the butter is thoroughly beaten with the egg at room temperature and the batter is not overmixed after adding the flour.
If you want a more intense wild mushroom flavor, you can replace part of the cremini mushrooms with dried or frozen porcini mushrooms that have been previously soaked in warm water.
Ingredients
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