We use fresh and also dried porcini to elevate mushrooms aromas!
ingredients for 4 servings (cost about 5 € pp)
- 160 g fresh porcini mushrooms
- 20 g dried porcini mushrooms
- 1,2 litre vegetable stock
- EV sunflower oil
- Salt
- 50 g flour
- 50 g butter
- 30 g Parmigiano Reggiano
- Fresh thyme
Porcini mushrooms are also known as “king boletes”. Why? It´s obvious, porcini are the absolute best of the kind.
They can be prepared with all cooking ways. Sautéed, roasted, with pasta, with risotto etc. Today we prepare them as a part of a soup. Dried porcini do not have the monumental texture of the fresh ones, but they have concentrated aromas which will help us, along with a roux, build a strong soup base.
So first of all we grind the dried mushrooms at the coffee grinder.
We heat the butter in a skillet and when it starts producing some foam, we add the flour and we fry it till pale. We add the mushroom powder and immediately the hot stock, stirring continuously with a whisk in order to avoid the creation of lumps. We cook it till the desired thickness, which must be elevated in order to keep the fresh porcini on the surface. We add the ground cheese and some fresh thyme and we salt the soup.
Meanwhile we clean, cut and sauté the fresh mushrooms in a well preheated wok. We use just a little bit of EV sunflower oil and we salt the mushrooms at the very last moment.
We serve in preheated plates, in order to keep soup´ s temperature relatively high, putting the fresh mushrooms on the surface of the soup and adding some more thyme for garnishing.
