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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe originated with three-star chef Alain Chapel. The soup is rich and earthy with a flavorful mushroom stock and thinly sliced wild mushroom assortment sliced and sauteed. The crayfish tails are added at the end when assembling in cups. Read more . Beautiful presentation and the flavor has a definite WoW factor! Ingredients:
6 t. butter |
1 lb. button mushrooms, halved |
8 oz. mixed mushrooms, such as oyster, shiitake, and blue foot, thinly sliced, trimmings reserved |
1 oz. dried shiitake mushrooms |
1 1/2 cups heavy cream |
kosher salt, to taste |
cayenne pepper, to taste |
12 crayfish tails, cooked and shelled, or 4 oz. cooked lobster meat, cut into bite-size pieces |
4 sprigs fresh chervil or tarragon |
Directions:
1. Heat 3 T. butter in a 3-quart high sided skillet over medium heat. Add button mushrooms and mushroom trimmings and cook, stirring often, until they release their liquid, about 10 minutes. Add 3/4 ounce dried shiitakes and 4 cups of water; boil. Reduce heat to medium-low and simmer until liquid has reduced to 3 cups, about 10 minutes. Set a fine-mesh strainer over a 2-quart saucepan. Strain broth, pressing mushrooms with the back of a spoon to extract liquid; discard solids. Add cream to mushroom broth and bring to a boil. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes. Season broth with salt and a pinch of cayenne and set aside.
2. In a spice grinder, grind remaining dried shiitake mushrooms to a fine powder. Transfer mushroom powder to a small skillet over medium-high heat and toast, swirling pan constantly until fragrant, about 5 minutes. Transfer mushroom powder to a small bowl; set aside.
3. Heat remaining butter in the skillet over medium heat. Add mixed mushrooms, season with salt, and cook, stirring gently, until tender, 4-5 minutes.
4. Add crayfish, season with salt, and cook until hot. Remove pan from heat and set aside.
5. To serve, foam reserved broth on high speed in a blender or with the steamer attachment on an espresso machine. Mound crayfish mixture in 4 teacups or small bowls, and ladle in broth. Spoon foam on top, dust with mushroom powder, and garnish with chervil.
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