French Sautéed Shiitake Mushroom Cream Soup | Silky Forest Velouté
(0)
40 min
Under an hour
Kifli Kukták
Bársonyos, gazdag francia gombakrémleves serpenyőben aranyszínűre pirított shiitake gombával, édeskés salottahagymával és illatos kakukkfűvel. Száraz fehérborral és zöldség alaplével összeforralva, selymes habtejszínnel lágyítva, frissen pirított ropogós bagett szeletekkel tálalva.
Ingredients
Preparation method
Preparation and sautéing the mushrooms
Gently wipe the shiitake mushrooms with a damp paper towel, trim the tough ends of the stems, and slice the caps into medium-thick slices. Set aside a small handful of the nicest slices for serving. Peel and finely chop the shallots and garlic.
In a heavy-bottomed pot, heat the extra virgin olive oil and half of the butter (20 g). When the foaming subsides, add the sliced shiitake mushrooms. Sauté over medium-high heat for 6-8 minutes until the mushroom slices develop a nice golden brown color and their deep, nutty-earthy aroma is released.
Cooking the velouté
Add the finely chopped shallots, minced garlic, and picked fresh thyme leaves to the pot. Sauté together for another 2 minutes until the shallots soften and turn translucent. Pour in the dry white wine and boil vigorously for 2-3 minutes until the alcohol evaporates and the liquid is almost completely reduced.
Chef's tip
Never soak shiitake mushrooms in water when cleaning them, as they absorb moisture like a sponge and will steam instead of browning. A damp kitchen towel or paper towel is perfectly sufficient for cleaning them.
The secret to a French velouté is adding cold cubes of butter at the end (monter au beurre), which, together with the cream, forms a glossy, velvety emulsion that truly elevates the soup to restaurant quality.
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Kifli Kukták
