RECIPE! Veloute of Wild Mushrooms with Olive Oil Croutons, Saffron Espuma and Stone Crab

by Andres Caceres 326 views0

Chef Alex Paz is the Executive Chef at Trapiche Room at the JW Marriott Miami. For this year’s Miami Spice, he decided to unveil a new Florida-inspired menu featuring locally-sourced ingredients and flavors.

Check out Paz’s exquisite stone crab soup recipe from The Trapiche Room, the hotel’s premier dining establishment.

Veloute of Wild Mushrooms with Olive Oil Croutons, Saffron Espuma and Stone Crab

Ingredients:

1# of Various Wild Mushrooms

1 ea Royal Trumpet Mushrooms

1/2 yellow onion diced

1 teaspoon chopped Garlic

2 ea Basil Stems

2 ea sprigs of thyme

1 quart of Heavy Cream

1 quart of chicken Broth

2 cups Olive Oil

For Soup:

First in a large pot heat olive oil. When Oil is smoking add mushrooms and cook well till tender, Add onions and garlic and herb stems.

Second add Heavy cream and Chicken Broth and simmer for 30 min.

Puree fine and Season.

For Garnish:

Remove meat from one Fresh Stone Crab and Keep cool

Slice 3 thin sliced of Royal Trumpet Mushroom and sear on a hot pan and season

For Espuma:

Steep 10 threads of Saffron in chicken stock.

Add 1 tblsp of Soy Lecithin and blend with an emmersion blender to make bubbles.