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Recipe : * Forest Mushroom Broth

Forest Mushroom Broth
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    15 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
broth

Recipe's Ingredients

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  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • ½ teaspoons fresh thyme leaves
  • 3 tablespoons chives finely sliced
  • sea salt & fresh pepper to taste
  • 90 g fresh chantrelle mushrooms
  • 90 g fresh oyster mushrooms
  • 30 g dried morel mushrooms
  • 1.3 l full-flavoured chicken stock
  • 60 ml brandy
  • 130 ml jersey cream, whipped

  • Recipe preparation steps

  • 1
    Heat 1 cup of the stock; combine with the morels. Soak 2-3 minutes, until tender enough to slice. Trim off the tough tip of the base, then quarter each mushroom lengthwise. Rinse lightly in the broth. Strain the soaking liquid through a dampened, fine mesh cheesecloth, pouring slowly to keep out the sand.
  • 2
    Trim the fresh mushrooms, removing any heavy or tough stems. Cut into thin slices. Melt the butter in a wide saucepan. Add the dried and fresh mushrooms. Soften slightly over moderately high heat, about 1 1/2 minutes. Add the shallots; stir for 1 minute. Add the the brandy and 1/2 teaspoon thyme and stir for 1 minute.
  • 3
    Add the remaining 4 cups chicken stock (and the strained stock used to soften the morels). Simmer for 10 minutes. Add 2 tablespoons of chives. Season with salt and pepper and additional brandy, thyme and chives to taste.
  • 4
    Ladle into 4 coffee cups, distributing the mushrooms equally. Pipe the whipped jersey cream onto the top. Serve at once.
  • Ready !



 

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