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Eine edle Hommage an die französische Haute Cuisine: Diese bernsteinfarbene Pilzconsommé vereint das tiefe Waldaroma getrockneter Pilze mit samtig gebratenen Champignons und frischen Kräutern. Langsam geklärt für pure Eleganz im Teller, serviert mit knusprig geröstetem Baguette direkt aus dem Backrohr. Ein wärmender Hochgenuss für herbstliche Abende.
Ingredients
Preparation method
Preparation & aromatic base
Soak the dried mushrooms in 200 ml of hot water for about 15 minutes. Meanwhile, peel and finely chop the shallots and garlic. Wash the carrots thoroughly and cut into thin slices. Clean the fresh button mushrooms and slice half of them thinly, quartering the rest for the garnish later.
Preheat the oven to 180 °C top/bottom heat. Slice the baguette, place on a baking sheet, and toast in the oven for about 6-8 minutes until golden brown and crispy.
Cooking & clarifying consommé
Melt half of the unsalted butter in a large pot. Gently sauté the shallots, carrots, and garlic over medium heat until fragrant. Add the soaked mushrooms along with the strained soaking liquid and the sliced button mushrooms.
Chef's tip
For an even clearer broth, pour it through a sieve lined with a clean cheesecloth without pressing the boiled vegetables.
Instead of plain baguette, croutons baked in the oven with a little melted butter and sea salt also taste wonderful with this.
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