Name: Charred Mushroom Velouté with Garlic Ash and Crispy Mushroom Chips
Prep time: 37 min
Cook time: 38 min
Total time: 75 min
Yield: 4 servings
Cuisine: french
Ingredients: 600 grams mushrooms (cremini, shiitake, and oyster mix, cleaned and roughly chopped); 4 cloves garlic (minced); 3 cups vegetable or chicken stock; 1 cup heavy cream; 2 tablespoons butter; 1 tablespoon olive oil; 1/2 teaspoon activated charcoal powder (food-grade); 100 grams mushrooms (thinly sliced on mandoline for chips); 2 cloves garlic (whole, unpeeled); 1/4 teaspoon sea salt; 1/8 teaspoon white pepper; 1/4 teaspoon fresh thyme leaves; 1 sheet gelatin (2 grams, optional for foam); 2 tablespoons water (for foam); 1 teaspoon truffle oil (optional garnish)

Charred Mushroom Velouté with Garlic Ash and Crispy Mushroom Chips

A modern reimagining of classic French mushroom soup that deconstructs tradition through contemporary plating and technique. Silky garlic-infused velouté is elevated with activated charcoal for visual drama, topped with crispy dehydrated mushroom chips, garlic ash, and a delicate foam that bridges rustic French comfort with avant-garde presentation.

75 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty3/10

Sour0/10

Umami9/10

Spicy1/10

🥄 Texture

Velvety, silky base with a rich, creamy mouthfeel from the butter and cream. A light, airy foam adds a delicate, frothy contrast while the crispy mushroom chips provide a sharp, brittle crunch on the surface.

👃 Aroma

Pronounced roasted, earthy mushroom aroma with toasty, caramelized notes from the sear and char. Roasted garlic ash and a touch of truffle oil contribute smoky, savory depth while fresh thyme gives a subtle herbal lift.

🍷 Pairs Well With

Light- to medium-bodied Pinot Noir (earthy red fruit) or a dry, nutty Amontillado/Oloroso sherry to mirror the mushroom umami; for a white option, a lightly oaked Chardonnay works well. Non-alcoholic: roasted barley (mugicha) or a savory mushroom tea.

🥗 Side Dishes

Toasted sourdough or grilled crostini to scoop the velouté; a bright frisée or watercress salad with lemon vinaigrette to cut the richness; roasted root vegetables or a warm lentil salad for a hearty accompaniment.

Ingredients(15 items)

1600 grams mushrooms (cremini, shiitake, and oyster mix, cleaned and roughly chopped)

24 cloves garlic (minced)

33 cups vegetable or chicken stock

41 cup heavy cream

52 tablespoons butter

61 tablespoon olive oil

71/2 teaspoon activated charcoal powder (food-grade)

8100 grams mushrooms (thinly sliced on mandoline for chips)

92 cloves garlic (whole, unpeeled)

101/4 teaspoon sea salt

111/8 teaspoon white pepper

121/4 teaspoon fresh thyme leaves

131 sheet gelatin (2 grams, optional for foam)

142 tablespoons water (for foam)

151 teaspoon truffle oil (optional garnish)

Instructions

Preheat oven to 375°F (190°C). Place 2 whole garlic cloves on a small baking sheet and roast for 15 minutes until golden and soft. Set aside to cool, then peel and set on parchment paper. Dehydrate in a 200°F oven for 30 minutes until completely dry, then pulse in a spice grinder to create garlic ash. Set aside.

Increase oven temperature to 400°F (200°C). Toss the thinly sliced mushrooms with 1/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet lined with parchment and bake for 12-15 minutes, stirring halfway through, until edges are crispy and golden. These become mushroom chips. Set aside.

Heat 1 tablespoon butter and 1/2 tablespoon olive oil in a large pot over medium-high heat. Add the chopped mushrooms and sauté for 8-10 minutes until deeply caramelized and any liquid has evaporated. This develops umami depth.

Add minced garlic and cook for 1 minute until fragrant. Pour in the stock and bring to a simmer. Cook for 15 minutes to infuse flavors.

Carefully blend the soup in batches using an immersion blender or traditional blender until completely smooth and silky. Return to pot if using traditional blender.

Stir in the heavy cream and 1 tablespoon butter. Heat through but do not boil. Season with salt and white pepper to taste.

Divide the activated charcoal powder evenly between serving bowls (approximately 1/8 teaspoon per bowl). Slowly pour the hot velouté into each bowl while stirring to create a dramatic dark grey-black color throughout.

For the foam (optional but recommended): Heat 2 tablespoons of the velouté in a small saucepan with 2 tablespoons water. Bloom the gelatin sheet in cold water for 30 seconds, then add to the warm mixture, stirring until dissolved. Cool to room temperature, then whip with an immersion blender or electric mixer for 2-3 minutes until light foam forms.

Plate by pouring charcoal-infused velouté into bowls. Top each with a quenelle of foam (if making), arrange 3-4 crispy mushroom chips artfully on top, dust with garlic ash, finish with a small drizzle of truffle oil, and garnish with a single fresh thyme leaf.

Serve immediately while the velouté is hot and mushroom chips retain their crispness.