Mushroom Stew ▶
Jamie Shannon uses stock made with chicken pieces which have first been smoked, giving additional depth to the flavor of the soup. You can do the same by following the directions for chicken stock found in the “Basics” recipes, and using chicken parts and bones you have first smoked (place them in the smoker with the breasts and legs to get double-duty out of a single smoking session). Mire poix consists of a tiny mince of onions, celery, carrots, leeks, and parsnips. It also adds depth of flavor to stocks.
- Smoked-Chicken Stock - 4 cups (see Basics)
- Mire Poix - 1/2 cup
- Salt and freshly ground pepper
- Thyme - 1 sprig
- Field Peas - 1 cup
- Summer Truffle - 1
- Shallots - 2, minced
- Morels - 2, sliced
- Shiitake Mushrooms - 4, sliced
- Oyster Mushrooms - 2, sliced
- Button mushrooms - 8, sliced
- White Truffle Oil - 1 tablespoon
- Sweet Potato Spirals (optional; see Basics)
- Chives - 4, minced
Heat the stock and mire poix over medium heat, reduce the heat to medium-low, and simmer without boiling for 20 minutes. Skim off the fat and strain the stock through a fine-meshed sieve. Season with salt and pepper, add the thyme sprig, and let steep.
Place the field peas in a skillet, cover with some of the stock, and bring to a boil. Add salt and pepper and set aside to cool in the stock. The peas are cooked separately from the body of the stock so that the starch in the peas does not cloud the stock.
Wash and trim the truffle. Shave it into small pieces, saving all pieces. Put the shallots in a medium skillet and add 2 tablespoons of stock; cook over medium heat until the shallots are soft. Add the mushrooms, keeping them separated into distinct groups in the pan. Add one-half cup of stock and simmer for 5 minutes.
Remove the thyme from the stock and reheat the stock until it is barely simmering. Place a few drops of truffle oil in the bottom of each of four large shallow soup bowls. Sprinkle half the truffle shavings in the bowls. Put a cluster of sweet potato spirals in the center of each bowl. Divide the cooked peas among the bowls. Divide the mushrooms among the bowls, putting some of each type in each bowl. Sprinkle with chives and add the remaining truffles. Ladle the stock over the mushrooms and truffles. Drizzle the remaining truffle oil on top.