📝 About This Recipe
This Zuppa di Funghi is a soul-warming tribute to the damp, earthy forests of Northern Italy, where wild mushrooms are prized as 'forest meat.' By combining the deep, umami intensity of dried porcini with the meaty texture of fresh cremini and shiitake, we create a soup with incredible structural depth. Finished with a touch of heavy cream and a drizzle of truffle oil, this elegant primo piatto captures the essence of an Italian autumn in every spoonful.
🥗 Ingredients
The Mushroom Base
- 1 pound Fresh Cremini Mushrooms (cleaned and sliced 1/4 inch thick)
- 8 ounces Fresh Shiitake Mushrooms (stems removed, caps sliced)
- 1/2 ounce Dried Porcini Mushrooms (rehydrated in 1 cup hot water)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Unsalted Butter (cold)
Aromatics and Liquid
- 1 medium Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Thyme (leaves only, chopped)
- 1/2 cup Dry White Wine (Pinot Grigio) (room temperature)
- 4 cups Vegetable or Chicken Stock (low sodium, warmed)
- 1/2 cup Heavy Cream (at room temperature)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
For Garnish
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1 teaspoon Truffle Oil (optional, for finishing)
- 1/4 cup Parmigiano-Reggiano (freshly shaved)
- 4-6 slices Rustic Italian Bread (toasted with olive oil)
👨🍳 Instructions
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1
Place the dried porcini in a small bowl and cover with 1 cup of boiling water. Let soak for 20 minutes until soft. Remove the mushrooms (reserve the liquid), chop them finely, and strain the liquid through a coffee filter to remove any grit.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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3
Add the fresh cremini and shiitake mushrooms to the pot. Do not crowd them; work in batches if necessary. Sauté without stirring for 3-4 minutes to allow them to develop a deep golden-brown crust.
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4
Once browned, stir the mushrooms and cook for another 5 minutes until they have released their moisture and shrunk significantly. Season lightly with salt.
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5
Reduce the heat to medium. Add the remaining tablespoon of oil, the diced onion, and the chopped rehydrated porcini. Sauté for 5 minutes until the onion is translucent and soft.
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6
Stir in the minced garlic and fresh thyme. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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7
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot. Let the wine simmer until reduced by half.
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8
Add the warmed stock and the reserved, strained porcini soaking liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer, partially covered, for 20 minutes.
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9
Optional Texture Step: Take approximately 1.5 cups of the soup (mostly solids) and blend it in a blender or with an immersion blender until smooth. Return the puree to the pot for a creamier consistency while keeping some chunky mushrooms.
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10
Stir in the heavy cream and the remaining tablespoon of butter. Simmer for another 5 minutes to allow the flavors to meld and the soup to thicken slightly.
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11
Taste and adjust seasoning with salt and plenty of freshly cracked black pepper.
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12
Ladle the hot soup into warmed bowls. Garnish with chopped parsley, shaved Parmigiano-Reggiano, and a tiny drizzle of truffle oil if using. Serve immediately with toasted Italian bread.
💡 Chef's Tips
Never wash mushrooms under running water; they act like sponges and will become soggy. Instead, wipe them with a damp paper towel. For a deeper flavor, use a homemade mushroom stock made from the discarded shiitake stems and vegetable scraps. If the soup is too thin, mix a teaspoon of cornstarch with a tablespoon of cold water and stir it in during the final simmer. The porcini soaking liquid is liquid gold—never throw it away, but always strain it to avoid sandy grit in your teeth. If you prefer a dairy-free version, substitute the cream with full-fat coconut milk or a pureed boiled potato for thickness.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Verdicchio or a light-bodied red like a Valpolicella. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the cream. Rub the toasted Italian bread with a raw garlic clove while still hot for an extra layer of flavor. For a hearty meal, serve this as a 'Primo' followed by a light roasted chicken or grilled fish. Add a poached egg on top of each bowl for a decadent, brunch-style presentation.