One-Pot Wonders

Rich Mushroom Espresso

October  1, 2009
2 Ratings
  • Serves 4 to 6
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

Test Kitchen Notes

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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. Remove from heat and let "steep" for 1/2 hour.
  4. Place a fine strainer over another saucepan and strain broth, pushing on solids to extract as much broth as possible.
  5. Bring broth to a low boil, add madiera or port, lower to a simmer and reduce by about 1/3. Serve in espresso cups.

See what other Food52ers are saying.

  • boulangere
  • gravygirl45

2 Reviews

gravygirl45 April 10, 2011
Wow! This would hit the spot on a cool, rainy evening. Sort of like just sipping on the naughty, enriched broth and ignoring all the other stuff.
boulangere April 9, 2011
This is very interesting. I can almost taste the rich concentration just from reading your instructions. Espresso cups - how clever!