12 ounces white or brown mushrooms, cleaned and quartered
3 cloves garlic, thinly sliced
2 tablespoons chopped parsley
1/4 cup white wine vinegar
2 tablespoons honey
2 teaspoons salt
Zest of 1 lemon
Black pepper, to taste
For the mushroom soup:
4 tablespoons unsalted butter
1 white or brown onion, thinly sliced
4 cloves garlic, peeled and smashed
12 ounces white or brown mushrooms, cleaned and sliced
1/2 cup white wine
2 sprigs thyme
6 cups chicken or vegetable stock
2 tablespoons aged balsamic vinegar
Salt and black pepper, to taste
Heavy cream or crème fraîche (optional), for garnish
Instructions
Prepare the pickled mushrooms: Add neutral oil to a skillet over high heat (just enough to barely coat the skillet). Once hot, add mushrooms and leave untouched for 2-3 minutes to sear. Lower the heat and add garlic. Once garlic is fragrant and softened, remove from heat. Add parsley, vinegar, honey, salt, lemon zest, and black pepper and mix. Transfer to an airtight container, and refrigerate for at least 2 hours. Remove from fridge 30 minutes to 1 hour before ready to serve.
Prepare the mushroom soup: Add butter to a large pot over medium heat. Add onions and cook, stirring constantly to avoid browning, for 15-20 minutes. Add minced garlic and mushrooms and cook until softened. Increase heat to high and add white wine. Add vegetable stock and reduce heat to a steady simmer and continue to cook for 20-30 minutes. Remove from heat and use an immersion blender to emulsify the soup until it’s smooth and creamy. Season with salt and pepper, taste, and adjust as needed. Ladle the soup into small serving bowls. Optionally, add a drizzle of heavy cream or a dollop of crème fraîche. Garnish with room temperature pickled mushrooms and extra black pepper.