Rich Mushroom Espresso

By Berna
October 1, 2009
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Rich Mushroom Espresso

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. - BernaBerna

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. - cheese1227cheese1227

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
  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.

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