Mangez Québec

Cream of portobellos and apples with a cloud of pink pepper chantilly



  • 1 kg (2 1/4 lbs) portobello mushrooms
  • 2 peeled apples
  • 150 g (5 oz.) onions
  • 60 ml (approx. 1/4 cup) butter
  • 30 ml (2 tbsp.) flour
  • 1 litre (4 cups) chicken stock
  • Salt and pepper
  • 250 ml (1 cup) 35% whipping cream
  • 1 pinch crushed pink pepper


  1. Hollow out 4 large mushrooms, leaving 1 cm (approx. 1/2 in.) thickness. Chop mushroom flesh, apples and onions. In a saucepan, sweat the chopped mixture in butter. Add flour and cook 1 min. Pour in chicken stock and simmer 15 min. Beat in blender until creamy.
  2. Return to saucepan. Turn off heat. Season with salt and pepper to taste; add half the 35% cream. Mix slightly. Whip the rest of the cream to stiff peaks.
  3. Poor soup into hollowed out mushrooms bowls, garnish with whipped cream and sprinkle with crushed pink pepper.
Chef Julien - MENU Plaisirs maraîchers - 2004

produits utilisés

Would you like to receive our newsletter ?

Get the most recent news about your produce growers, the latest scoop on upcoming events, and fresh information about Quebec fruit and vegetables. In french only.