50 g Yellow onion (slice) 30 g Carrot (slice) 20 g Celery (medium size) 20 g Garlic (slice) 1/2 nos Bay leaf 2 stalk Parsley stem 10 g Kombu (small pieces) 400 g Filtered water
Cream of Mushroom Soup
10 g Debic Butter 10 g Corn oil 15 g Yellow onion (thinly slice) 25 g Garlic (slice) 1 g Sea salt 0.8 g Black peppercorn 50 g Button mushroom (slice) 20 g Shiitake mushroom (slice) 40 g Portobello mushroom (slice) 60 g Erynggi mushroom (slice) 20 g Maitake mushroom (slice) 5 g Dried porcini mushroom (soaked) 2 g Dried morel mushroom (soaked) 1 g Balsamic vinegar 5 g Soy sauce 400 g Vegetable stock 3 sprigs Fresh thyme 5 g Name of stuff 1:1 ratio Debic Cooking Cream 35% a/n White truffle oil
Sauté Wild Mushroom
10 g Debic Butter 50 g Portobello mushroom (slice) 80 g Bunashimeji mushroom (slice) 3 g Dried porcini mushroom (soaked) 1/2 sprigs Fresh thyme 1/2 tsp Fresh parsley (chopped)
Preparation
Wild Mushroom Soup
Combine all ingredients in a pressure cooker. Cook for 20 mins then let rest for 1 hour. Strain to obtain a clear stock.
Cream of Mushroom Soup
Sweat all vegetables in Debic butter and oil over medium-low heat until translucent. Deglaze with balsamic vinegar and soy sauce. Add vegetable stock and thyme. Simmer for 30 minutes. Remove thyme, add in dark chocolate and blend until super smooth. Weigh the total base to calculate accurate yield. Finish with Debic Cooking Cream and white truffle oil. Season to taste.
Saute Wild Mushroom
Combine all mushrooms and thyme in a pan. Sauté over medium-high heat until mushrooms are well caramelized. Season to taste. Toss with chopped parsley to coat evenly.
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