RecipesSoupTaste

A Twist on Bouillabaisse with Champignons de Saison

This fall recipe courtesy of Jean Martin (Maussane) and Yvan Gilardi (Toquadom) is perfect when the Provencal markets are filled with a variety of mushrooms. The dish is not exactly a soup but is certainly inspired by the local favourite – bouillabaisse.

You can read Gilardi’s backstory here his creativity shines through in this dish that takes the garlic rouille typically served with bouillabaisse and combines it in a vegetable broth to produce a foamy broth for the delicious mushroom combination.

 

mushroom bouillabaisse @Toquadom #TastesofProvence
Bouillabaisse with Seasonal Mushrooms
Print Recipe
If ever there was a great recipe to exploit and highlight the season's best offerings of mushrooms, there is none better than this one. A light and cool vegetable bouillabaisse teeming with the bountiful delights of fresh local mushrooms garnished with a creamy rouille.
Servings Prep Time
12 people 35 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 35 minutes
Cook Time
35 minutes
mushroom bouillabaisse @Toquadom #TastesofProvence
Bouillabaisse with Seasonal Mushrooms
Print Recipe
If ever there was a great recipe to exploit and highlight the season's best offerings of mushrooms, there is none better than this one. A light and cool vegetable bouillabaisse teeming with the bountiful delights of fresh local mushrooms garnished with a creamy rouille.
Servings Prep Time
12 people 35 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 35 minutes
Cook Time
35 minutes
Ingredients
Bouillabaisse
Rouille Sauce
Servings: people
Instructions
Preparing the Bouillabaisse broth
  1. Chop the carrot, onion, fennel, celery and garlic
  2. In a saucepan over medium heat, gently sauté the vegetables in olive oil without browning them.
  3. Salt and pepper lightly to taste
  4. Add water to cover
  5. Bring to a boil and boil for 5 minutes
  6. Remove from heat, cover and let stand for at least 20 minutes.
  7. Clean and chop the mushrooms
  8. Then cook (saute) them according to their variety
  9. Set mushrooms aside
  10. Strain the vegetable stock
  11. Re-season with salt and pepper to taste
  12. Gently strain foam off mushrooms and add to vegetable broth
La Rouille Sauce
  1. In a blender add all the rouille ingredients together except the sunflower and olive oils.
  2. Gently pulse until well combined
  3. Slowly drizzle in the sunflower oil and olive oil while continuously blending until it emulsifies.
Final Presentation
  1. Gently reheat the mushrooms
  2. While the mushrooms are warming combine the vegetable bouillon and the rouille sauce and using a handheld electric whisk create a "vegetable foam"
  3. Spoon the mushrooms in to shallow bowls and cover in foam.
  4. Serve immediately with fresh baguette.
Recipe Notes

The recipe is easy to make and much can be done in advance. The final steps to create the foam and plate the dishes although not tricky should be done quickly.

Jean Martin Garlic Cream (Creme d'ail) is available online.

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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride was at six-months old, her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles). Carolyne also curates an e-commerce website for designer-made products of exceptional quality Atelier Boutiques.

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