Mushroom Potage with Mimolette and Chanterelle Mushrooms

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Creamy mushroom potage topped with sautéed mushrooms and fresh herbs.

Mushroom Potage with Mimolette and Chanterelle Mushrooms Mushroom Potage with Mimolette and Chanterelle Mushrooms

A French-inspired potage reimagined with Japanese umami — Kayanoya Mushroom Stock blends with shiitake, chanterelles, and Mimolette for a rich yet delicate harmony.

Cook

30 min

Portions

3 Servings

Season

Winter and Fall

Cuisine

French

Difficulty

Medium

Chef David Bouley

Chef David Bouley founded his namesake restaurant Bouley in New York's TriBeCa, which earned four stars from The New York Times and James Beard Foundation awards for Best Restaurant and Best Chef. Trained under legendary chefs Paul Bocuse and Joël Robuchon in France, he became the first non-Japanese citizen to receive the Japanese Cuisine Goodwill Ambassador award in 2015.