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Creamy Mushroom Soup with Black Truffle
4
Servings
15
Preparation (min.)
30
Cooking (min.)
Ingredients
- 500 g of Paris mushrooms
- 25 g of dried chanterelles
- 25 g of dried porcini
- 40 g of fresh black truffle (Plantin)
- 4 shallots
- 1 clove of garlic
- 200 ml of liquid fresh cream
- Olive oil
- Unsalted butter
- A few sprigs of fresh parsley
- A few hazelnuts
- Salt
- Pepper
Mushroom Velouté with Porcini and Chanterelles in Black Truffle
A generous velouté that highlights the flavors of the underbrush. The Paris mushrooms create a soft and creamy base, while the porcini and chanterelles add more character. A few thin slices of fresh Plantin black truffle elevate the dish for an elegant and intensely fragrant recipe.
Cook this recipe with Plantin products
OUT OF SEASON
![Périgord black truffle]( "Périgord black truffle")
![Périgord black truffle]( "Périgord black truffle")
Preparation
Rehydrate the Dried Mushrooms
Place the dried chanterelles and porcini mushrooms in a container of warm water and let them rehydrate for about 45 minutes. Drain them thoroughly and set aside.
Prepare the Button Mushrooms
Peel or clean the button mushrooms and then roughly chop them. Finely slice two shallots.
Prepare the Mushroom Sauté
In a pan, melt a knob of salted butter with a drizzle of olive oil. Add the remaining finely sliced shallots, the chopped garlic clove, then the rehydrated porcini and chanterelles. Sauté until nicely colored. Add a few sprigs of chopped parsley.
Blend the Velouté
Once the button mushrooms are cooked, add the fresh cream. Lightly season with salt and pepper, then blend until you achieve a perfectly smooth and creamy texture.
Plate
Divide the velouté into deep plates. Place the sautéed porcini and chanterelles in the center.
Add the Black Truffle
Slice the fresh Plantin black truffle into thin shavings and distribute them over each plate.
Final Touch
Add a few drops of olive oil, a bit of fresh parsley, and some lightly crushed hazelnuts before serving immediately.
Plantin Chef’s tip(s)
Add fresh black truffle only at the time of plating to preserve its aroma as much as possible. To enhance the forest flavors of the velouté, you can also incorporate a small amount of the rehydration water from the porcini and chanterelles, after carefully filtering it.
