A Taste of Mory’s Magic

Recreate his Festive SOUP Dish at Home

Article

December 2025

text: Mory Sacko
photo: Ilya Kagan

Serving chicken tagine with banana and potato soufflé, dark -chocolate embracing wasabi ice, kiwi water and sesame jelly. Mory Sacko’s intuition has no limits. For those unafraid to experiment at home: try his Soupe de Champignons en Croûte, which he shares exclusively here, with See All This.

Fig 1. Mory Sacko, Soupe de Champignons en Croûte | photo: Ilya Kagan

INGREDIENTS
(serves 5)

Broth
– 2 kg button mushrooms
– 500 g shiitake
– 150 g soy sauce
– 2 white onions
– 2 shallots
– 3 cloves pink garlic
– 10 g green curry paste
– 4 l water

Garnish
– 300 g shiitake
– 500 g oyster mushrooms
– 1 tray enoki
– to taste: soy sauce
– to taste: sesame oil
– to taste: sunflower oil
– 1/2 bunch spring onions
– 1/2 bunch chives
– 1/2 bunch parsley
– 1/2 bunch Thai basil
– 4 green shiso leaves

Crust
– 2 sheets puff pastry
– egg yolk
– 100 g sesame oil

MAKE THE MUSHROOM BROTH
WITH GREEN CURRY
Roughly chop the mushrooms, then sauté them in a very hot, lightly oiled pan. Finely slice the onions and shallots, add them to the mushrooms, and cook until softened. Add the peeled garlic, then deglaze with the soy sauce and reduce by half.

Add the green curry paste and mix well, then pour in the water. Simmer for at least 4 hours. The broth should reduce by at least 70% before you stop cooking.

Taste once reduced and adjust seasoning if necessary.
Cool and set aside.

PREPARE THE GARNISH
Trim the enoki stems and keep them raw.

Clean and slice the shiitake and oyster mushrooms. Sauté them in a mix of sunflower and sesame oil, then deglaze with soy sauce. Set aside.

Quarter the bulbs of the spring onions and reserve. Finely chop the spring-onion stems and reserve.
Cut the chives into small batons and reserve.
Slice the green shiso into thin strips and reserve.
Pick the parsley and Thai basil leaves and reserve.

ASSEMBLE
In a lion-head soup bowl, place the sautéed mushrooms and herbs, then pour in the cold mushroom broth until three-quarters full. Add a drizzle of sesame oil.

Cover the bowl with a round of puff pastry, seal the edges well, brush with egg wash, and bake at 180°C for 18 minutes.