Bouillon of Forest Mushrooms with Oloroso Sherry

Yield:
6 servings
Ingredients
  • Mushroom bouillon:
  • 1 pound mixed wild mushrooms, such as chanterelles, cepes, black trumpets
  • 2 shallots, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 1/2 cup white port
  • 2 quarts water
  • Salt and pepper to taste
  • Garnishes:
  • Chives, finely chopped
  • Several dashes Osborne aged oloroso sherry
Directions
  • Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.

  • Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.

  • To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.


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