Magna Carta recipes

Mushroom soup with true morels & hazel oil

Category:  Starter

Ingredients for 4 portions:

  1. 100 gr. Μix of 4 species mushrooms in oil
  2. 80 gr. Canola oil with butter flavor
  3. 400 gr. White mushrooms
  4. 120 gr. Tartufata black cream
  5. 1 L Dairy cream
  6. 1 Onion
  7. 1 clove of garlic
  8. 20 gr. Morchelles extra selection
  9.  Black truffle Carpaccio slices
  10. Hazel oil
  11. Season pepper wild mushrooms
  12. Salt, olive oil

Preparation time: 10 minutes & Execution time: 30 mnutes


  1. For the true morels chips:
    1. Sop in lukewarm water the true morels for 10 minutes.
    2. Dry them off.
    3. Fry them in order to become crispy.
  2. Clean and cut the white mushrooms.
  3. Add in a pot the canola oil with butter flavoring and saute the onion and the garlic.
  4. Then, add the mushrooms.
  5. Once they become soft, add the tartufata black cream.
  6. Then, add the dairy cream and let it be cooked for 15 minutes.
  7. Add salt and pepper.
  8. Use the hand blender to stir the mixture.
  9. Serve out the dish by garnishing with the true morels and the hazel oil.

Special credits to CONCEPT company

for their kind contribution of the equipment.