A Twist on Bouillabaisse with Champignons de Saison
Provencal Recipes · Soup · TasteThis 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.
Bouillabaisse with Seasonal Mushrooms
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.
Ingredients
Bouillabaisse
- 2 kg mushrooms mixed - 3 or 4 varieties
- 1 carrot
- 1 bulb fennel
- 1 stalk celery
- 1 onion
- 1 garlic clove
Rouille Sauce
- 5 egg yolks
- 2 tbsp mustard
- pinch saffron powdered variety
- Salt
- pepper
- 300 ml sunflower oil
- 300 ml olive oil
- to taste piment d’Espelette use a mild paprika if you cannot find it
- 1 jar garlic cream use the Jean Martin version (in France)
Instructions
Preparing the Bouillabaisse broth
- Chop the carrot, onion, fennel, celery and garlic
- In a saucepan over medium heat, gently sauté the vegetables in olive oil without browning them.
- Salt and pepper lightly to taste
- Add water to cover
- Bring to a boil and boil for 5 minutes
- Remove from heat, cover and let stand for at least 20 minutes.
- Clean and chop the mushrooms
- Then cook (saute) them according to their variety
- Set mushrooms aside
- Strain the vegetable stock
- Re-season with salt and pepper to taste
- Gently strain foam off mushrooms and add to vegetable broth
La Rouille Sauce
- In a blender add all the rouille ingredients together except the sunflower and olive oils.
- Gently pulse until well combined
- Slowly drizzle in the sunflower oil and olive oil while continuously blending until it emulsifies.
Final Presentation
- Gently reheat the mushrooms
- While the mushrooms are warming combine the vegetable bouillon and the rouille sauce and using a handheld electric whisk create a "vegetable foam"
- Spoon the mushrooms in to shallow bowls and cover in foam.
- Serve immediately with fresh baguette.
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.
Tried this recipe?Let us know how it was!
Full-Day Wine Adventure from Marseille: Exploring the Côtes de Provence Appellation
Join us for a captivating day tour as we explore the Côtes de Provence wine appellation! Your adventure begins by unveiling the beauty of Montagne Sainte Victoire, an iconic symbol of the area.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Recipe for Marseille Classic Bouillabaisse
October 16, 2015
The fish scraps and a few herbs were thrown into a pot of boiling salty water. This meagre meal marked the end of a long day for the fishermen of Marseille. Fast-forward to today, and this fish soup is no longer considered a humble meal. You can read more about the origins of Bouillabaisse here. …
Marseille Fish Soup – Soupe de Poisson
May 6, 2019
Marseille Fish Soup - Soupe de Poissons You will want to make a big batch and freeze what you don’t eat. Making fish soup at home can be a very messy, labor-intensive process. …
For Mushroom Lovers An Easy Sheet Pan Recipe
October 7, 2021
Cooler weather in Provence, a touch of humidity, and maybe even some rain bring with it the promise of wild mushrooms foraged from nearby forests. However, you need to know where to look and do not expect the locals to show you where to find edible fungi. The good news is regional markets, and small …
Mushroom Tart with Truffle Salt a Beautiful Recipe for Fungi Lovers
October 26, 2017
David's original post for Mushroom Tart with White Truffle Salt. The white truffle is unique to Italy. Alba, in particular, is reputed to have the best of the "White Gold." In Provence, the black truffle is typically found in the cooler, wetter months from November to early March. …
No Comment