
My Island Mushroom Soup
- Difficulty Level Medium
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Ingredients
- Mushrooms cooked Sous Vide
- 2 Table spoons thick cream
- 1 1/2 Cup white wine
- Basil infused Oil
- Goat cheese
- 2 Knobs of butter
- Olive oil
- Pinch of sea salt
- Pinch of pepper
- Black Sea Salt
- 1 Stem of thyme
- 4 Large BBQ Mushrooms
- Basil Leave and Basil flower for decoration
Instructions
- Follow my previous Sous Vide Mushroom recipe for the base. Blend the mushrooms to a puree and place in a medium to hot pan fry. Bring it to a boil and add the cream and wine to it. Stir frequently so you not over boil it. Add salt and pepper to taste.
- Add some oil to a hot pan fry. Place the mushroom head down and fry for 3 - 4 min Add a small knob of the remaining butter in between the stem and the mushroom grill, and let the butter melt through; then turn the mushroom and fry for further 2-4 min.
- Plate the mushroom upside down on a deep plate and pour the soup carefully around it. Place the goat cheese in the mushroom and drizzle the soup and mushroom with basil oil. Decorate as liked
- Recipe Type : Entree, Soup, Sous Vide, Vegetarian
- Ingredient : Basil infused Oil, Goat cheese, Mushrooms, Oil, Olive Oil, Pepper, Salt, Sea salt, White wine, Wine
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