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French Burgundy Mushroom Soup | With Red Wine & King Oyster Mushrooms
(0)
45 min
Under an hour
Gurkerl Küche
Eine wärmende französische Spezialität für kühle Herbsttage: Frische Champignons und Kräuterseitlinge, meisterhaft geschmort in kräftigem Burgunder Rotwein, feinen Schalotten, Karotten und Thymian. Serviert mit im Backrohr goldbraun geröstetem Baguette.
Ingredients
Preparation method
Preparation & chopping vegetables
Preheat the oven to 180 °C top/bottom heat. Thoroughly clean the button mushrooms and king oyster mushrooms dry and cut into bite-sized slices. Peel the shallots and carrots and finely dice them. Peel and finely chop the garlic. Pick the leaves from 4 pieces of fresh thyme and set aside.
Sautéing mushrooms & braising with red wine
In a large heavy soup pot or Dutch oven, heat 20 ml extra virgin olive oil and 15 g unsalted butter. Add the sliced button mushrooms and king oyster mushrooms and sauté over high heat for 5–6 minutes until golden brown. Then remove the mushrooms from the pot and briefly keep warm on a plate.
In the same pot, melt the remaining 15 g unsalted butter. Sauté the shallots, carrots, and garlic over medium heat for about 4 minutes until translucent. Stir in 30 g tomato paste and gently roast for 1 minute until a deep aroma develops.
Chef's tip
For an especially deep soup base, a velvety red wine such as a Pinot Noir or Blauburgunder is recommended.
If you rub the baguette slices with a halved garlic clove and drizzle with a little olive oil before toasting them in the oven, they will take on a delicious garlic aroma.
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