Cream of Porcini Mushrooms with Crispy Salmon Julienne
- Energy Kcal 391
- Carbohydrates g 30.7
- of which sugars g 4.1
- Protein g 14.1
- Fats g 23.5
- of which saturated fat g 3.64
- Fiber g 6.7
- Cholesterol mg 7
- Sodium mg 1829
- Lactose Free
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
Porcini velouté? Oh, it’s the heart of autumn in northern and central Italy. Seriously. Imagine this: a creamy, comforting soup with the rich aroma of porcini mushrooms. These mushrooms become, like, a kitchen staple as the weather cools down. And here's the thing—the magic happens when these earthy mushrooms meet the fresh taste of the sea. Yep, with a crispy salmon julienne on top. Really, really good. The salmon is quickly seared to give it a crispy edge, adding a tender and slightly salty bite. It just brings the whole dish to life, for sure.
This "sea-and-mountain" combo is classic in Italy during the fall, showcasing the best seasonal ingredients. So, you see similar flavors in dishes like zuppa di funghi or fettuccine al sugo di polpo e porcini. I mean, local cooks just know how to use fresh ingredients—mushrooms from the woods, seafood from the coast—for a rich and pleasantly surprising taste.
In towns across Tuscany and Umbria, there’s, like, a real appreciation for this balance. With porcini velouté, the base is a creamy mushroom soup mirroring the smoothness of French velouté sauce. Pretty much. But it’s all about Italian simplicity here. Plus, the salmon julienne isn’t just a garnish—it adds a moist finish to every bite. Keeps things interesting for anyone who loves a bit of contrast in their soup.
And listen, this dish stands out among gourmet soup recipes because it feels both fancy and relaxed. It's perfect for a cozy dinner or a quick comfort meal when it gets cooler. The golden color of the soup, the tangy touch from the salmon, and the subtle earthiness of the mushrooms make it feel homey and special. That’s what Italian autumn food is all about: making the most of what the land and sea have to offer. Pretty simple, right?
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INGREDIENTS
- Porcini mushrooms 5 cups (500 g)
- Leeks 2.8 oz (80 g)
- Potatoes 0.66 lb (300 g)
- Vegetable broth 3 cups (700 g)
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Fine salt to taste
- Black pepper to taste
- for the salmon
- Smoked Salmon 2.8 oz (80 g) - from the Pacific
- Extra virgin olive oil 1 tbsp (10 g)
- to garnish with croutons
- Cereal grain buns 2
- Extra virgin olive oil 0.7 tbsp (10 g)
- Oregano 1 pinch
- Fine salt 1 pinch
How to prepare Cream of Porcini Mushrooms with Crispy Salmon Julienne
To prepare the porcini cream with crispy salmon julienne, start with the How to Clean Porcini Mushrooms: scrape the earth with a sharp knife from the mushroom 1 and remove the end of the stem. If there is not much earth, you can remove it with a brush or a cotton cloth; if there is a lot, quickly pass it under a stream of cold water but dry it 2 to prevent it from absorbing too much water. Proceed by slicing the porcini 3, then set them aside.
Now wash the vegetables and dry them. Peel the potatoes, slice them, then dice them 4: set them aside as well. Clean the leek 5 and cut it into very thin rings 6.
Take a non-stick pan, add a drizzle of oil and sauté the leek 7. Add the potatoes 8 and the porcini (you can set some aside and sauté them in a pan with a drizzle of oil for 1 minute on each side to use them for the final decoration) 9.
Sauté for 1 minute, stirring the ingredients to ensure even cooking 10 and season with salt 11 and pepper. Then pour the Vegetable broth 12, cooking over moderate heat for 20 minutes.
Once the broth has dried, blend the ingredients with an immersion blender 13 until you obtain a smooth mixture 14. Strain it through a fine mesh sieve placed over a bowl 15.
You will get your cream 17, which you will plate before focusing on the bread. Take it and cut it into cubes of about 0.2 inches on each side 17. Spread them evenly on a baking sheet lined with parchment paper and drizzle with a little oil 18. Then, salt them.
Add oregano leaves 19, lift the edges of the parchment paper, and crumple it so that the oil and oregano season all the croutons well 20. Bake them in grill mode at 464°F for 3 minutes: they should become crispy! Remove the baking sheet from the oven and set the croutons aside. Proceed with the salmon: cut it into thin strips about 0.2 inches thick 21.
Sauté them in a pan with a drizzle of oil for about 2 minutes 22. When the salmon has formed a light crust on the surface 23, turn off the heat and set aside. Now take your cream and garnish it with the salmon slices and the crispy fried bread. Your porcini cream with crispy salmon julienne is now ready to be enjoyed while still warm 34!