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French Mushroom Bisque | Velvety & Aromatic
(0)
40 min
Under an hour
Gurkerl Küche
Eine samtige französische Pilz-Bisque aus aromatischen Champignons und edlen Steinpilzen, mit einem Hauch Cognac verfeinert und von knusprigen Baguette-Scheiben aus dem Backrohr begleitet.
Preparation method
Preparation & Mushroom Base
Pour approx. 150 ml of hot water over the dried porcini mushrooms in a bowl and let soak for 15 minutes. Clean the fresh button mushrooms and slice them – set aside a handful of particularly nice slices for garnishing later. Finely chop the shallots and garlic cloves.
Drain the porcini mushrooms through a fine sieve, making sure to reserve the aromatic mushroom soaking liquid. Roughly chop the soaked porcini mushrooms.
Cooking & Refining the Bisque
Melt 25 g of unsalted butter in a large pot. Sauté the shallots and garlic until translucent. Add the button mushrooms and chopped porcini mushrooms and fry over high heat for 5-6 minutes until they take on some colour. Stir in the tomato paste and roast for 1 minute.
Chef's tip
For an even smoother texture, pass the soup through a fine-mesh sieve after puréeing.
The soaking liquid from the porcini mushrooms lends incomparable depth of flavour to the bisque – pour it off carefully to leave any sediment behind.
Ingredients
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