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Friday, October 19, 2012

Eat to the Beat 2012

This past Tuesday was my fourth time participating in Eat to the Beat. You can read about my experience last year here.

This year I offered Wild Mushroom Soup Shooters topped with Chives and Truffle Oil. This year, for the first time, Eat to the Beat offered guests the chance to vote on their favourite dish of the evening and guess what? My dish won!!! I am always so honoured to participate in this event with such amazing and talented female chefs so wining is something I am very proud of.

Here is the winning recipe:

Wild Mushroom Soup
Serves 4-6
  • 1/4 cup olive oil
  • 1 stick (1/2 cup) butter
  • 2 shallots, minced
  • 5 cloves of garlic, minced
  • 3 sprigs of thyme, leaves picked of the stems
  • 1 pound cremini mushrooms
  • 1/2 pound shitake mushrooms
  • 1/2 pound oyster mushrooms
  • 1 small package (1 oz) dried porcini mushrooms, re-hydrated in 1 cup of boiling water, water reserved
  • 1 small package (1 oz) dried chanterelle mushrooms, re-hydrated in 1 cup of boiling water, water reserved
  • 1 1/2 cups white wine
  • 1 Litre vegetable stock
  • 2 cups heavy cream
  • kosher salt and fresh ground pepper to taste
  • truffle oil
  • chopped chives
  1. Heat a stock pot or large saucepan over medium heat, add the oil and butter. Once the butter has melted add in the shallots, garlic and thyme and cook, stirring occaisionally until softened and translucent, about 5 minutes. Add in the cremini, shitake and oyster mushrooms and saute until mushrooms are softened and starting to brown.
  2. Pour in the white wine, using a wooden spoon scrape off any brown bits that have collected on the bottom of the pan. Bring the wine to a boil and let reduce by half.
  3. Add in the porcini and chanterelle mushroom, along with the re-hydrating liquid as well as the vegetable stock. Bring to a boil, then lower the heat to low and allow to simmer for 20 minutes for the flavours to come together.
  4. Remove the soup from the heat, and using a hand blender puree until smooth.
  5. Place back on low heat and stir in the cream. Allow to come to a gentle simmer then remove from the heat and season with salt and pepper to taste.
  6. Place into serving bowls and top with a drizzle of truffle oil and a sprinkling of chives.
  7. ENJOY!


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