Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Creamy mushroom soup with mushroom crostini and mascarpone
A steaming bowl of soup sets the perfect tone for holiday revelry, especially after a brisk evening stroll through crisp winter air.
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | handful | Porcini mushrooms, dried |
| 1,2 | kg | Mixed fresh mushrooms (button mushrooms, shiitake, oyster mushrooms, portobello etc.), cleaned and sliced |
| 4 | cloves | Garlic cloves, peeled and finely chopped |
| 2 | piece(s) | Red onions, peeled and finely chopped |
| 1 | handful | Fresh thyme, leaves plucked off |
| 120 | ml | White port wine |
| 1 | l | Chicken or vegetable soup |
| 40 | g | Butter |
| 1 | handful | Parsley, roughly chopped |
| 6 | tablespoon(s) | Mascarpone |
| 1 | Lemon | |
| 6 | slice(s) | Sourdough bread, toasted or grilled |
| Olive oil | ||
| Sea salt and freshly ground black pepper | ||
- Place the dried porcini in a small bowl, cover with boiling water, and let soak for about 10 minutes. Heat a touch of olive oil in a large pot and sear the fresh mushrooms until deeply browned and fragrant. Add minced garlic, diced onion, and thyme, seasoning lightly with salt and pepper.
- As soon as the mushrooms release their juices, chop the soaked porcini and stir them in. Strain the soaking liquid through a fine sieve or coffee filter to catch any grit, then pour it into the pot. Simmer gently for about 20 minutes until most of the liquid evaporates. Pour in the port and reduce until it's a glossy, intensified essence.
- Set aside half the mushroom mixture for the crostini and fold the rest into the soup. Season to taste with salt and pepper, then simmer gently for another 20 minutes. Purée until silky smooth—and for extra velvet, pass through a fine sieve. Reheat, swirl in a tablespoon of mascarpone, and adjust seasoning once more.
- For the crostini, toss the reserved mushrooms in melted butter, brightening with a squeeze of lemon juice, freshly ground pepper, and chopped parsley. Ladle the soup into deep bowls, float on toasted baguette slices, pile with the mushrooms and a dollop of mascarpone. Finish with a drizzle of fine olive oil.
