Porcini mushroom cream with tapenade roast bread

Name: Porcini mushroom cream with tapenade roast bread
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 20 g dried porcini; 200 g black olives (e.g. Kalamata); 1 Anchovy fillet (glass); 1 TEASPOON Capers; 3-4 Tbsp Olive oil; 7-10 Tbsp salt and pepper; 500 g Mushrooms; 4 Stem(s) Thyme; 1 Onion; 2 TABLESPOONS Butter; 100 ml dry white wine; 2 TABLESPOONS Pine nuts; 8 thin slices of baguette (approx. 20 g each); 100 g Whipped cream

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

20 g dried porcini
200 g black olives (e.g. Kalamata)
1 Anchovy fillet (glass)
1 TEASPOON Capers
3-4 Tbsp Olive oil
7-10 Tbsp salt and pepper
500 g Mushrooms
4 Stem(s) Thyme
1 Onion
2 TABLESPOONS Butter
100 ml dry white wine
2 TABLESPOONS Pine nuts
8 thin slices of baguette (approx. 20 g each)
100 g Whipped cream

Directions

1
Soak porcini mushrooms in 1/4 l hot water for about 30 minutes. In the meantime, stone the olives for the tapenade. Rinse the anchovy fillet and dab dry. Puree the olives, anchovy fillet and capers with a hand blender.
2
Stir in 1-2 tablespoons of oil. Season to taste with salt and pepper.
3
Clean the mushrooms, wash if necessary and chop them coarsely, except for 6 pieces. Wash the thyme, dab dry and remove the leaves. Peel and chop the onion. Drain the porcini mushrooms and collect the soaking water.
4
Heat 1 tablespoon butter in a pot. Sauté chopped mushrooms and porcini in it. Fry the onion and half of the thyme briefly. Season with salt and pepper. Add wine, mushroom water and 600 ml water. Bring to the boil and simmer covered for about 15 minutes.
5
In the meantime cut the remaining mushrooms into thin slices. Roast pine nuts in a large pan without fat and take them out. Heat 2 tablespoons of oil in the pan. Fry the baguette in it until golden brown on each side and take it out.
6
Wipe the pan with kitchen paper and heat 1 tablespoon of butter in it. Fry the mushroom slices until golden brown. Brush the baguette with the tapenade.
7
Pour the cream into the soup, puree the soup with a hand blender and possibly pass it through a fine sieve. Season to taste with salt and pepper. Serve with the fried mushrooms, pine nuts and the rest of thyme.
8
Add the tapenade toasted bread.