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727 PINE
727 Pine Street
Seattle, WA 98101

Wild Mushroom Soup with Seared Day Boat Scallop
Chef Shannon Galusha of 727 Pine – Seattle, WA
Adapted by StarChefs

Yield: 8 Servings

WIld Mushroom Soup From Chef Shannon Galusha on StarChefsIngredients:

  • 1 ounce dried porcini mushrooms
  • 1½ quarts chicken stock
  • 3 thyme sprigs
  • 3 cloves garlic, crushed
  • 3 Tablespoons unsalted butter
  • 1 ½ ounces yellow onion, finely diced
  • 1 ½ ounces leek whites, finely diced
  • 1 shallot, finely diced
  • 6 ounces mushrooms (shitake, button or crimini), cleaned and diced
  • 2 cups dry, white wine
  • 2 ounces russet potato, peeled and diced
  • 1 pint half and half
  • 1 ounce porcini oil (or ½ ounce truffle oil)
  • 1 lemon
  • Kosher salt to taste

    Curry oil
  • ½ Tablespoon whole cloves
  • ½ Tablespoon black peppercorns
  • 4 Tablespoons whole coriander seeds
  • 3 Tablespoons whole cardamom
  • 9 Tablespoon cumin seeds
  • 5 Tablespoons fenugreek
  • 6 Tablespoons ground ginger
  • 9 Tablespoons ground turmeric
  • ½ Tablespoon cayenne powder
  • 5 Tablespoons Coleman’s mustard powder
  • ½ Tablespoon mace
  • 5 Tablespoons chili powder
  • ½ cup vegetable oil

  • 3 Tablespoons vegetable oil
  • 8 day-boat scallops
  • 1 pound trumpet mushrooms or other wild mushrooms
  • 3 Tablespoons unsalted butter

For soup:
In a non-reactive pot, cover the dried mushrooms with chicken stock and simmer for 20 minutes, adding one sprig of thyme and one clove of crushed garlic. In a large non-reactive pot, melt 3 Tablespoons butter and sauté onions, leeks, shallot and remaining garlic. Next, add diced mushrooms with the remaining thyme, and sauté. Deglaze pot with white wine and reduce by half. Add diced potato. Strain the dried mushrooms from the chicken stock and reserve the liquid, discarding the mushrooms. Combine mushroom liquid with the vegetables and bring to a simmer. Cook for 15-20 minutes or until the potato is completely tender. Add half and half and bring back to a simmer. Puree the soup in a blender or food processor. Add porcini oil and blend to emulsify. Strain puree through a small-holed china cap. Adjust the seasoning with lemon juice and kosher salt.

For curry oil:
Grind all the whole spices separately and combine with remaining spices. Take two tablespoons of curry and toast in a dry pan. Then combine with vegetable oil.

To serve:
In a small sauté pan, sear a scallop in a teaspoon of vegetable oil. Turning the scallop, add a small amount of trumpet mushrooms then one teaspoon of butter. Sauté the mushrooms and scallop together until the mushrooms are fully cooked. Place the mushrooms in the center of a bowl containing the soup, set the scallop on top, and drizzle with curry oil.