Matsutake mushroom soup “en croute”

Cooking time: Approx. 20 minutes
Prep time: Approx. 30 minutes
Makes: 4 servings



8 cups of chicken broth
1/4 of a pound of sliced Matsutake mushrooms (Mushrooms All Year)
½ cup julienne carrots and celery mixed
1/2 oz dried Matsutake mushrooms (Mushrooms All Year)
1 oz sliced fresh ginger root
2 chopped garlic cloves
1 egg yolk
4 round disks of puffed pastry cut 1 inch larger than the serving soup cup rims
12 branches of chopped cilantro


In a medium size pot, put the garlic, the ginger, the dried Matsutake mushrooms and the chicken broth. Bring it to a boil for 5 minutes then let it cool off.
Remove the now “ rehydrated “Matsutake mushrooms from the broth, chopped them and place them in the serving soup cups. In these 4 cups, add an equal amount of cilantro, mixed julienne, sliced fresh Matsutake mushrooms and filtered ( through a cheese cloth) cold chicken broth. Season to taste with S&P.
Cover the 4 cups with puffed pastry disks. Use the egg yolk as a binder or glue to attache the dough to the cups.
Bake in a preheated oven at 375F for approx. 20 minutes( Until golden brown). Serve hot.



Louis Jeandin

Mushrooms All Year

(541) 535-6562 or (541) 973-6595