A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
French King Oyster Mushroom Soup | Velvety & Woodland Aromatic
(0)
25 min
Quick
Gurkerl Küche
Eine samtige französische Pilzsuppe mit feinen Kräuterseitlingen, karamellisierten Schalotten und frischem Thymian, abgelöscht mit Weißwein und verfeinert mit Crème fraîche. Serviert mit knusprigen Baguette-Croûtons aus dem Backrohr.
Preparation method
Preparation & toasting
Clean the king oyster mushrooms (do not wash) and cut them into bite-sized pieces. Set aside a few nice slices for garnishing later. Finely chop the shallots and garlic cloves. Cut the chives into fine rings.
Preheat the oven to 180 °C top/bottom heat. Cut the baguette into thin slices, drizzle with a little olive oil, and toast in the preheated oven for about 6–8 minutes until golden brown and crispy.
Soup preparation
Heat the butter and remaining olive oil in a large pot. Sear the reserved king oyster mushroom slices over high heat for 2–3 minutes on both sides, remove, and keep warm for the garnish. Now sauté the chopped shallots and garlic in the remaining fat over medium heat until translucent.
Chef's tip
King oyster mushrooms retain their firm texture and delicate, nutty forest flavour even when cooked. Always clean the mushrooms dry using a paper towel or brush so they develop a wonderful roasted aroma when frying.
For an even creamier touch, you can swirl a tablespoon of crème fraîche onto the soup right before serving.
Ingredients
We Also Recommend
Show all
150 min
Under an hour
Creamy Chicken Curry Soup with Peas
Gurkerl Küche
Tyrolean Beef and Cabbage Stew | Hearty Alpine Stew with Savoy Cabbage
Gurkerl Küche
