Monday, December 29, 2014


yields eight servings

4 tablespoons butter

1/2 cup leeks, white parts only, sliced

1/2 cup onion, chopped

1 each garlic clove, minced

1 1/2 cup crimini mushrooms, sliced

1 1/2 cup oyster mushrooms, sliced

1 cup shiitake mushrooms, no stems, sliced

3/4 cup sherry, dry

1/4 each thyme bunch, leaves only

1/2 each tarragon bunch, leaves only

1/8 cup cornstarch, dissolved in ¼ cup of water

4 1/2 cups chicken stock (or vegetable stock)

1/2 cup cream

1 teaspoon cocoa powder, ground cinnamon or mushroom powder

Savory bacon cream

3/4 cup cream, 38%

2 each apple smoked bacon slices, cut in 1” strips

Pimentón mushroom crisps
1 pound portabella mushrooms

Olive oil, for brushing

Pimentón, to taste

Kosher or sea salt, to taste

Mushroom cappuccino: Caramelize shitake mushrooms in butter. Deglaze pan with ¼ cup of sherry. Add leeks, onion, and garlic and cook about 8 minutes, until the onion is transparent. Add more sherry if needed to maintain texture and moisture. Meanwhile, heat cream and chicken stock separately. In a separate pan, sauté remaining mushrooms in batches until they are golden and wilted. Lightly salt them to increase release of their liquids. Deglaze sauté pan with sherry or some of the chicken stock to dissolve brown particles stuck on bottom. Add sautéed mushrooms to shitake and onion mixture with fresh herbs. Mix in hot stock and bring to a simmer, stirring often. Reduce heat to medium low and simmer until mushrooms are tender, about 20 minutes. Add hot cream and season with salt and pepper. While stirring, add cornstarch mixture to thicken, if needed. Working in batches, purée soup in a blender or processor until it is smooth. Return soup to pot. This soup can be prepared ahead of time by covering it and refrigerating it. It can be reheated over low heat before serving.

Savory bacon cream: Combine cream and bacon, place in double boiler for 30 minutes. Strain and chill below 36°F. Remove any firm bacon fat from surface.Using hand held wire whisk, beat cream to a soft peak. Keep it cold until serving.
Pimentón mushroom crisps: Preheat oven to 400°F.Hold mushrooms by stems and, using a sharp slicing knife or mandoline, slice each mushroom cap crosswise or horizontally into thin, almost translucent, slices. Reserve stems for another dish. Lay out mushrooms in a single layer on sheet pan (you may require more than one). Brush each mushroom with olive oil and sprinkle with pimentón. Bake for about 15 minutes, until golden brown. Season with salt, place on a paper towel to drain and serve.

For each serving, to order: Ladle soup into coffee cups or small glasses. Place dollop of bacon cream over soup. Top with cocoa powder or mushroom powder and garnish with a few mushroom crisps.

bacon recipe source: Chef Lars Kronmark, Culinary Institute of America, St. Helena, CA; Mushroom Council, 2880 Zanker Road, Suite 203, San Jose, CA 95134
2880 Zanker Road, Suite 203 San Jose, CA 95134
2880 Zanker Road, Suite 203 San Jose, CA 95134

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