MUSHROOM STOCK AND SOUP | FUMET DE SETAS Y SOPA DE LAS MISMAS
In autumn, I love foraging for mushrooms and there is never a year when I don’t go to look for them on a few walks. As well no year goes by when I don’t enjoy a good mushroom mellow rice made with mushrooms stock. The reason is that I like to feel the earthy special flavour mushrooms have that sometimes gets lost in between other ingredients. I love a good risotto but unfortunately they abuse so much of the Parmesan and butter that mushrooms get behind those bold flavours. I like my mushroom dishes to taste very pure as if I was tasting and smelling the forest.
INGREDIENTS for the base
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50g dried shitake or porcini mushrooms
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250g button mushrooms
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100ml olive oil
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1 large Spanish onion
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1 stalk celery
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4 garlic cloves
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1 bay leaf
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1 tsp fennel seeds
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2 sprigs of thyme
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1 shot of brandy
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3 litres of water
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Salt and pepper
INGREDIENTS for the SOUP
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2 eggs
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A few shaving of Manchego cheese
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A drizzle of truffle oil
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2 slices of bread
Preparation
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Clean the button mushrooms with a damp cloth and slice thinly. On a large pot over medium heat pour the olive oil, add the thinly sliced onion, the thinly sliced celery and fry for 5 minutes. Add the thinly slice mushrooms, the bay leaf, garlic and sauté for a further 10 minutes. Add the fennel seeds, salt, pepper and flambe with the brandy.
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Pour the water, the dried porcini mushrooms, add the sprigs of thyme and any green leaves from the celery stalks and let it simmer for 45 minutes.
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Drain most of the stock with the help of a sieve and a bowl and let your stock cool down before pouring it into kilner jars or an air-tight container for whichever other recipes you are planning on cooking.
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To finish of your soup, reduce down slightly the remaining stock to concentrate even more the flavour and serve in a couple of soup plates, top them with an egg yolk, some Manchego shavings and a small drizzle of truffle oil. Serve with grilled bread to dip with.