Serves 4
Ingredients
1 lbs. (500 g.) fresh cremini mushrooms, diced
1/2 lb. (250 g.) fresh shiitake mushrooms
2 oz. dried chanterelles or other dried mushroom variety (shiitake or porchini) if available
2 tbsp. butter
1 tbsp. black truffle infused oil OR olive oil
1 cup minced shallots
1 clove garlic, pressed or minced
4 cups (32 fluid oz. or 1 Liter) chicken, beef, or vegetable stock
2 tbsp. flour (can be omitted)
1/2 cup (4 fl. oz. or 125 mL) whipping (heavy) cream
1/3 cup (80 mL) Vana Tallinn liqueur or cognac
2 tbsp. Balsamic vinegar
1 tsp. rosemary, ground
1 tsp. salt adjusted to taste
Pepper to taste
Greek yogurt or sour cream for garnish
Directions
Bring stock to a boil. If dried mushrooms are available, rinse and then soak them one cup of the boiling water or stock for 20-30 minutes. Drain and reserve the liquid if desired. Briefly soak the fresh mushrooms in water for about 5 minutes to remove grit. Rinse, drain, and pat dry. Set aside.
In the large (separate) pot, melt butter and heat oil over medium heat. Add garlic and shallots and saute until translucent but not browned. Add the fresh mushrooms (both varieties) and toss to coat. Saute until softened (5-7 minutes). Add a small amount of broth if needed to prevent sticking.
In a small bowl, whisk together flour and about 1/4 cup of the heated broth to make a roux. Gradually add this roux to the mushroom mixture. This step can be omitted to keep the dish gluten-free, though the result will be slightly thinner.
Add the broth to the mushrooms. Whisk together and bring to a boil. Reduce heat to medium low and simmer for 10 minutes. Remove from heat. Puree either using an immersion blender in the pot or in batches in a standard blender or food processor. Return to the pot.
Over the medium low heat, whisk in the liqueur or cognac, vinegar, cream, rosemary,salt, and pepper to taste (I use cayenne). Simmer for another 10 minutes or until it reaches the desired thickness and flavor.
Serve with yogurt or sour cream and additional Balsamic vinegar. For a more intense flavor counterpoint to the meaty mushrooms, reduce 3/4 cup of Balsamic vinegar until half of the liquid has evaporated. Add a small amount of butter (1/2 tbsp.) of butter and whisk to make velvety.
Source: The Culinary Diplomate, https://theculinarydiplomat.com/2015/01/12/rustic-mushroom-soup-bring-home-the-flavors-of-estonia/
Kringle - Cinnamon Braid Bread
Ingredients
2 1/4 cups flour
1/2 tsp salt
3/4 cup lukewarm milk
1 tbsp sugar
15 g fresh yeast (1 envelope active dry yeast)
1/8 cup (30 g) melted butter
1 egg yolk
Filling
1/4 cup (50 g) softened butter
4 or 5 tbsp sugar
3 tsp cinnamon
3 tsp grounded almonds, optional
Directions
In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.
In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
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