![Button & Portabello Mushrooms with Penne Pasta & Cream Fraiche](https://meadowmushrooms.co.nz/cache/images/0/6/2/0/c/0620c0d2d12f96f36ad20a2e02d996563672ca24.jpeg)
Creamed Small White Button Mushroom Soup w/ truffle foam & bacon twist
PREP TIME: 10 Min
COOK TIME: 30 Min
SERVES: 2
![Creamed Small White Button Mushroom Soup w/ truffle foam & bacon twist](https://meadowmushrooms.co.nz/cache/images/5/2/a/e/2/52ae260c3a6681d7ad90576f81f4441071f37a76.jpeg)
![](/images/title-ingredients.png)
- Soup
- 250ml mushroom stock
- 50 ml olive oil
- 2 cloves garlic, crushed
- 1 white onion, diced
- 600g white button mushrooms, chopped
- 2 sprigs thyme
- 1 litre vegetable stock
- 50 ml cream
- Italian parsley
- Sea Salt
- Fresh ground pepper
- Streaky bacon
- Truffle foam
- 100ml milk
- 5ml truffle oil
- 1g powdered Agar Agar
Method
- Soup
- Make up mushroom stock with 250ml water – put aside.
- Heat olive oil and add chopped mushrooms, stir for a minute quickly, add onion, garlic, picked thyme and season.
- Add mushroom stock, cook for around 15 minutes.
- Add vegetable stock and cook for a further 15 minutes.
- Season to taste.
- Blend soup in batches, once blended add cream & chopped parsley to finish.
- Twist lengths on streaky bacon, place on papered tray in hot oven till crispy.
- Truffle Foam
- Bring milk to the boil, add truffle oil.
- Add powdered Agar Agar, off heat. Sieve and cool.
- Whisk on high speed till aerated.
MADE WITH
White Button Mushrooms
![White Button](https://meadowmushrooms.co.nz/cache/images/0/1/2/2/3/01223cabef7b56242fc783129d5f10d22047ae20.png)
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