Place the bulbs, cut side up, on a large piece of aluminum foil, folding the sides of the foil up around the bulbs. Using a sharp knife, cut ¼ to a ½ inch off the top of each bulb so that the individual cloves of garlic is exposed. Peel and discard the papery outer layers of the whole garlic bulbs, leaving the bulbs intact. Roast the garlic: Heat the oven to 400 degrees.This gives them a sort of squishy texture and mutes their flavor.īut, when you sauté them in butter and oil, the flavor concentrates and develop a gorgeous outer crust that is rich and delicious.Ī splash of lemon brighten their flavor and adds a nice acidity to this soup that really balances out all the other flavors. Mushrooms are quite porous and will absorb a lot of liquid when boiled. I love this technique because it allows you to make the best use of the mushroom stems, extracting their flavor and adding depth to the soup base, while utilizing my favorite way to cook mushroom caps - sautéed in butter and oil until they are caramelized, meaty, and ridiculously flavorful.īoiling mushrooms directly in a soup does little for enhancing their flavor. She makes a mushroom soup in which she cooks diced mushroom stems in broth to infuse the soup with a rich, earthy flavor, then strains them out before adding the mushroom caps that have been sautéed in butter and brightened with lemon juice. The broth is based on a technique I picked up from the forever loved Julia Child in Mastering the Art of French Cooking. How to Get the Most Flavor from Mushrooms
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