Rich Mushroom Espresso

By Berna • October 1, 2009 • 2 Comments

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Author Notes: I was looking to use some pantry ingredients and had some portabello mushrooms in the fridge. I came up with this soup which I serve in little demitasse or espresso cups. I serve this little "amuse" with frico, small Parmesan crisps that add a wonderful flavor when eaten with the espresso. - Berna - Berna

Food52 Review: This is umami in a demitasse cup. I must admit that I balked at the cost of the ingredient list at first. Seriously, four ounces of porcini and two jiggers of pricey Madeira for an amuse bouche for 4-6 people? But in the end, paying for the very high-quality ingredients that are then combined in a very hands-off preparation certainly yields excellent bang for your buck in terms of taste, sophistication and style. - cheese1227 - cheese1227

Serves 4 to 6

2 large portabello mushrooms
4 ounces dried porcini mushrooms
3 carrots, coarsely chopped
1 onion, coarsely chopped
3 cloves garlic, smashed
2 stalks celery, coarsely chopped
4 whole peppercorns
1 teaspoon salt
4 cups water
1/4 cup madiera or port

With a spoon, scrape away the dark gills from the inside of the portabello and discard. Cut into several large pieces and then place in a 4 quart saucepan.
Add all of the vegetables, peppercorns, salt and water. Cover and bring to a boil. Quickly reduce to a simmer and cook for 1 hour.
Remove from heat and let "steep" for 1/2 hour.
Place a fine strainer over another saucepan and strain broth, pushing on solids to extract as much broth as possible.
Bring broth to a low boil, add madiera or port, lower to a simmer and reduce by about 1/3. Serve in espresso cups.