Former Cookpad employee teaches taste explosion! Mushroom potage
[Soup to eat] Seasoning is only salt. Professional and polished, rich potage beyond the restaurant
This is soup,
It's closer to "eating" than "drinking,"
It is a rich mushroom paste with plenty of umami.
I am Shuga @ sugar _ cooking _ lab, a former Cookpad science cooking researcher 👩🔬
This soup is actually...
While I received coaching from a professional chef,
It is a "secret recipe" that has been refined through many prototypes.
I don't really want to make it public, but...
Recently, prices have gone up,
Above all, if you have children, you can not easily eat slowly at a fancy restaurant... 😢
That's why, uh,
"I want you to have the luxury of a high-class restaurant at home without worrying about the surroundings"
With that in mind, I decided to publish this recipe 🎁
Christmas and anniversaries, of course.
It is a dish that will definitely be pleased as a "hospitality side dish" when a friend comes.
In the Cookpad era,
My colleague asked me for the recipe many times.
What's surprising is that the seasoning is "salt only."
I don't use any consommé or bouillon.
"Science logic" that explodes umami
1. Synergistic Effect of Hybrid Umami
This is the science point 🎓
Mushrooms are very rare ingredients that contain both glutamic acid (the taste of kelp) and guanylic acid (the taste of dried shiitake mushrooms).
Furthermore, by mixing multiple types of mushrooms,
These two component concentrations are intricately intertwined,
"Synergistic effect of umami" occurs and the taste jumps up several times.
This is why the flavor explodes even without consommé.
1. The Logic of Condensation
After adding water, boil it down "without a lid."
By evaporating the water, the extracted components
It is a technique to trap it in the soup without missing it.
That's why it's so thick that you want to say eat it.
📝 Recipes
[Materials]
Your favorite mushrooms...More than 3 types (as much as you like!)
It is recommended to include maitake and shiitake mushrooms 🍄
・ Onion...1 piece (the amount may vary slightly)
Butter...10g ~ 20g
Salt...Appropriate amount
Water...To the point of being single-minded
Milk...Appropriate amount
[How to make]
1. Put sliced onions, butter and a little salt in a pan and fry over low heat until tender (to bring out the sweetness)
2. Split the mushrooms and put them in the pot.
3. Immediately add water until the head of the mushroom comes out
4. [Most important] Boil slowly over medium heat until the moisture is reduced to about 1 / 3 (Umami condensation!)
5. When the heat is removed, put it in a blender with milk
6. Taste and finally season with salt
Fresh cream, olive oil and pepper to taste.
Even without it, the taste of the material is surprisingly rich 🥣
Please save it,
Please change your weekend home time to a high-end restaurant ✨
Next time...
Introducing "Roast pork that can be made almost without standing"! 🐷
Follow me and wait!
👉 _ cooking _ lab
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# potageMemorial Day Dinner# home _ food
「レコルト自動調理ポットで作りたいけど、クックパッドみたいに分量が細かいと続かない…」と思って、私が普段やっている“だいたいOK”版の作り方を追記します。ポイントは、記事内の理系ロジック（旨みの相乗効果／凝縮）を、ポットの工程にそのまま当てはめることです。 ■ レコルト自動調理ポットでの作り方（きのこポタージュ） 基本の材料は同じでOK。きのこは3種類以上（舞茸＋椎茸は特におすすめ）、玉ねぎ、バター、塩、水、牛乳。しめじは包丁不要なので時短になります。 1) 先に「香りの土台」を作る ポットに玉ねぎ（薄切り）＋バター＋ひとつまみの塩を入れて、加熱（炒めに近いモードがあればそれ）を短めに回します。ここで玉ねぎの甘みが出ると、塩だけでも味が立ちやすいです。 2) きのこをドサっと入れる（押し込む） きのこは手で割いてOK。ポットに入れたら、上からギュッと押して体積を減らします。種類を混ぜるほど「グルタミン酸×グアニル酸」の相乗効果が出て、旨み爆発に近づきます。 3) 水は“ひたひた未満”がコツ 水は「きのこの頭が少し出るくらい」まで。自動調理だと水分が残りやすいので、最初から入れすぎない方が濃厚に仕上がります。 4) ふたは閉めるけど“煮詰め”を意識する ポットは構造上ふたを閉めますが、仕上げで濃度を調整すればOK。加熱後にフタを開けて、もしシャバい場合は追加で加熱時間を少しだけ延長して水分を飛ばします（これが「凝縮のロジック」）。 5) 攪拌→牛乳は少しずつ 攪拌してから牛乳を少量ずつ足し、好みのとろみで止めます。いきなり牛乳を入れすぎると薄まりやすいので注意。 6) 最後に塩で“調整” このレシピの肝はここ。味見して、塩を少しずつ足すだけで輪郭が出ます。胡椒やオリーブオイル、生クリームはお好みですが、なくても香りと旨みで十分満足感が出ました。 ■ うまくいかない時のリカバリー ・薄い：水を入れすぎのことが多いので、追加加熱で煮詰める→最後に塩。 ・香りが弱い：舞茸か椎茸を足す／玉ねぎの炒め工程を少し長めに。 ・ザラつく：攪拌時間を延長、もしくは牛乳を入れる前に一度攪拌してから再攪拌。 レコルト自動調理ポットは「放っておける」のが強みなので、平日のご褒美スープにも向いてます。塩だけで“レストラン越え”を狙えるので、きのこが安い日にぜひ試してみてください。