Recipe courtesy of Rocco DiSpirito
Bouillon of Forest Mushrooms with Oloroso Sherry
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 83
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 10
- Sodium
- 991
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.