9th February 2009

    Creamless Mushroom Soup

    creamlessshroomsoup

    I found this recipe on Pino Luongo’s blog, and it also appears in his cookbook, La Mia Cucina Toscana: A Tuscan Cooks in America. Frequent readers of this blog know that Lisa and I both love mushrooms, and the prospect of a creamless creamy soup sounded really appealing. We had also just picked up a big bag of black trumpet mushrooms at the Farmers Market and were eager to try them out. While simple, this isn’t a quick recipe — the tomato puree bakes for an hour and a half — so if you’re going to tackle this one, save it for a weekend. Unless, of course, you don’t mind waiting for a good thing.

    Lisa says:

    The house smells so good.

    Chris says:

    Is there any smell better than garlic and onion browning in olive oil?

    Lisa says:

    If so, I haven’t yet encountered it. Hey, what’s all this wasted garlic?

    Chris says:

    Oh that was the garlic that baked with the tomatoes — you remove it before pureeing the tomatoes. Don’t worry, there’s more in the soup base and the mushrooms.

    Lisa says:

    Yeah, well now there’s “throwaway garlic” on this cracker in my hand…

    Chris says:

    Oooh, good idea. Delish!

    Lisa says:

    Yum, this soup almost smells sweet, or like cinnamon…

    Chris says:

    Interesting; nothing sweet here, maybe that smell is coming from one of the mushroom varieties…

    Lisa says:

    I heart mushrooms. And this soup.

    Chris says:

    I love all the different textures in it — some of the mushrooms are really delicate, some are firmer; and they all come with slightly different tastes.. mild, earthy…mmmmm!

    Creamless Mushroom Soup
    Oven-Dried Tomato Puree:
    2 lbs Roma tomatoes, halved lengthwise
    2 tbsp fine sea salt
    2 tsp sugar
    3 fresh rosemary sprigs
    6 fresh thyme sprigs
    6 garlic cloves, sliced
    12 fresh basil leaves, torn by hand

    Preheat the oven to 300˚F. Line a rimmed cookie sheet with parchment paper and arrange the tomato halves cut-side up on it in a single layer. Mix the salt and sugar together in a small bowl and sprinkle the tomatoes with the mixture. Then sprinkle with the rosemary, thyme, garlic, and basil. Put the cookie sheet in the oven and bake for 90 minutes, until the tomatoes are dried but not shriveled.
    Remove the cookie sheet from the oven. Pick off and discard the garlic and herbs. While the tomatoes are still warm, puree them in a food processor or blender. Set aside while you make the soup.

    Soup:
    extra virgin olive oil
    1 small onion, chopped
    2 garlic cloves, minced
    pinch of hot red pepper flakes
    1 large Russet potato, peeled and cut into 3/4″ cubes
    fine sea salt
    5 cups vegetable stock
    2 garlic cloves, sliced
    1 fresh rosemary sprig
    1½ pounds mixed wild mushrooms — we used black trumpet, portobello, shiitake, and porcini — stems removed, large ones quartered, small ones halved or left whole
    freshly ground black pepper

    Pour the stock into a small pot and set to simmer. Pour 2 tbsp of olive oil into a large dutch oven to generously coat the bottom. Warm over medium-high heat. Add the onion, minced garlic, and red pepper and cook until the onion is browned, about 4 minutes.
    Add the potato, season with salt, cook for 2 to 3 minutes, then stir in the tomato puree. Cook for 5 minutes, then add the simmering stock. Taste and adjust the seasoning if necessary. Cook until the potatoes are cooked through, about 5 more minutes. Blend the soup with an immersion blender until creamy.
    Pour 2 tbsp into a wide deep skillet to coat the bottom. Warm the oil over medium-high heat. Add the sliced garlic and rosemary and sauté until the garlic is browned, about 1 minute. Stir in the mushrooms, season with salt and black pepper, and sauté until the mushrooms are wilted, about 3 minutes. Remove and discard the rosemary, then add the mushrooms to the soup.
    Place the dutch oven on low heat and let the soup simmer for 15 to 20 minutes. Taste, adjust the seasoning if necessary, and finish with a drizzle of extra virgin olive oil. Ladle into bowls and serve with warm garlic bread.

    4-6 Appetizer-sized servings

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    posted in Italian, Salads and Light Soups, Vegetarian | 7 Comments

    25th January 2009

    Porcini & Wild Rice Soup

    wildriceshroomsoup

    We decided that after a meat-heavy couple of months, it was time for a week’s worth of vegetarian meals. So we started off with tonight’s soup, adapted from a recipe in Veganomicon: The Ultimate Vegan Cookbook. This recipe is chock full o’ shrooms, makes the house smell fantastic, and best of all, is extremely easy to make. Most of the time goes toward simmering the soup until the rice is cooked through. Definitely recommended for you mushroom lovers out there.


    Lisa says:

    I heart mushrooms!

    Chris says:

    Especially in this soup; this is great!

    Lisa says:

    I like that we got to use the porcini oil that Cathy and Chris got us, and the porcini salt!

    Chris says:

    Too bad we didn’t have porcini onions, porcini garlic, or porcini rice!

    Lisa says:

    You joke, but you know we’d use them if those existed.

    Chris says:

    True, true.

    Lisa says:

    Anyway, this is so, so delicious. I like the carrots in it, too — you really can’t taste them very much, but it adds color. It’s also really healthy!

    Chris says:

    Even if you have more than one serving? Not that it matters, I’m having more regardless… ;)

    Porcini & Wild Rice Soup
    1/2 ounce dried porcini mushrooms
    2 cups boiling water
    1 tbsp olive oil (porcini-infused, if you have it!)
    1 large yellow onion, sliced thinly
    5 cloves garlic, minced
    2 tsp Herbes de Provence
    1 tbsp salt (porcini-style, if you have it!)
    freshly ground pepper
    8 oz cremini mushrooms, sliced thinly
    1 1/2 cups wild rice
    4 cups vegetable broth, plus extra if needed
    1 carrot, peeled

    Place the dried porcinis in a bowl and cover with the boiling water. Cover the bowl with a plate and set aside.
    Preheat a dutch oven over medium-high heat. Add the oil and saute the onions for 3 minutes. Add the garlic, herbs, salt, and pepper and cook for 10 minutes, until the onions are browned.
    Add the sliced creminis and saute for about 3 minutes. Remove the porcinis from the bowl with a fork, slice thinly, and add to the pot, along with the soaking liquid. Add the wild rice and vegetable stock. Cover and bring to a boil. Lower the heat to low and simmer for 45 minutes.
    When the rice is tender, grate the carrot into the soup, turn off the heat, and let sit for 10 minutes. Add more broth if the soup seems too thick. Ladle into bowls and serve.

    6 Servings

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    posted in Main Dishes, Veganomicon | 9 Comments

    15th December 2008

    Quinoa & Gruyère with Sauteed Mushrooms and Broccolini

    quinoashroom

    This was the first dish we’ve made from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking, and it didn’t disappoint. Shrooms and broccolini sauteed with red pepper flakes sit on a bed of quinoa and onions cooked in wine and mixed with a bit of gruyère cheese — sounds super to me!

    Chris says:

    Supernatural Cooking? Like cooking for ghosts and stuff?

    Lisa says:

    Super. Natural. Two words.

    Chris says:

    Ah, duh… well this sure smells good! Wait — is there cheese in this? I don’t see it.

    Lisa says:

    It’s mixed in with the quinoa — it adds a nice nutty taste. You would have been able to tell if you had tasted the quinoa before I added it in.

    Chris says:

    I also like the wine in it.

    Lisa says:

    Yeah, I added a little extra in…

    Chris says:

    Nothing wrong with that! And good move on adding the broccolini — adds color and crunch.

    Lisa says:

    Oops, some of the Brussels sprouts and pancetta ended up in my quinoa…

    Chris says:

    You. Are. Brilliant.

    Quinoa & Gruyère with Sauteed Mushrooms and Broccolini
    3 tbsp extra-virgin olive oil
    1 clove garlic, minced
    1/4 onion, chopped
    1 cup quinoa, rinsed
    1/2 cup dry white wine
    1/2 tsp sea salt plus more as needed
    1 cups water
    1 pinch red pepper flakes
    8 oz mushrooms, sliced 1/4 inch thick
    2 cups broccolini
    freshly ground black pepper
    1 oz Gruyère cheese, shredded

    Heat 1 1/2 tbsp of the olive oil in a large saucepan over medium-high heat, then add the garlic and onion and saute for 5 minutes, or until the onion starts to soften. Add the quinoa, wine, and 1 teaspoon salt, bring to a boil, and continue boiling for 3 to 4 minutes, until the liquid has reduced a bit.
    Add the water, return to a boil, then lower the heat, cover, and simmer for about 25 minutes, or until the quinoa cracks and is soft to chew.
    Meanwhile, melt the remaining 1 1/2 tbsp olive oil in a large skillet over medium-high heat, along with the red pepper flakes and a pinch of salt. Stir in the mushrooms and broccolini and cook for a few minutes until they begin to brown and release their juices. Then shake the skillet every few minutes until the mushrooms and broccolini are evenly browned, about 4 more minutes. Remove from the heat and season with salt and pepper to taste.
    Once the quinoa is perfectly tender, drain off any excess liquid and stir in the cheese. Ladle into big bowls and top with the mushrooms.

    2-3 Servings

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    posted in Main Dishes, Super Natural Cooking | 2 Comments

    11th December 2008

    Roasted Sweet Potatoes with Mushrooms and Shallots

    butternutshroom

    This side-dish just looks like Fall. Once again, the interweb earned its weight in vegetables by providing a recipe to match what arrived in the CSA box: yams and cremini mushrooms! I wasn’t sure that the combination of mushrooms and yams was going to work out that well, but wow, was I pleasantly surprised. Roasting them with large shallots, which sweetened during cooking, turned out wonderfully. We made it a meal by serving this alongside chicken breasts cooked with onions and yellow bell peppers in a white wine reduction. My mouth is watering just thinking about it!

    Chris says:

    This is awesome.

    Lisa says:

    Steal — I just took some shallots off your plate.

    Chris says:

    Get yer own, lady!

    Lisa says:

    Oh, I have my own, I’m just taking more from you. This rules.

    Chris says:

    I love how the yams are crispy on the outside and tender and steamy on the inside.

    Lisa says:

    I think we should bring this to potlucks for our mushroom-hating friends.

    Chris says:

    Totally — more for us! This is one occasion where I wouldn’t want to try to convince them to try shrooms; it would just leave us with less roasted goodness.

    Roasted Sweet Potatoes with Mushrooms and Shallots
    Nonstick vegetable oil spray
    1/4 cup low-salt chicken broth or vegetable broth
    3 tbsp olive oil
    2 tbsp balsamic vinegar
    2 lbs yams, peeled, cut into 1-inch chunks
    10 large shallots, peeled, halved through root end
    4 bay leaves
    2 tbsp plus 1 tsp chopped fresh marjoram
    8 oz cremini mushrooms, stemmed, halved
    3 tbsp chopped fresh parsley

    Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Whisk chicken or vegetable broth, olive oil, and balsamic vinegar in small bowl. Mix sweet potatoes, shallots, bay leaves, and 1 tablespoon marjoram in large bowl. Pour half of broth mixture over and toss; sprinkle with salt and pepper. Toss mushrooms, 1 tablespoon marjoram, and remaining broth mixture in medium bowl; sprinkle with salt and pepper.

    Spread sweet potato mixture on baking sheet. Roast until potatoes begin to soften, stirring occasionally, about 30 minutes. Mix in mushrooms. Return to oven; roast until potatoes and mushrooms are tender, stirring occasionally, about 30 minutes longer. Transfer to bowl. Mix in parsley and 1 teaspoon marjoram.

    4 Servings

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    posted in Sides | 5 Comments

    7th December 2008

    Acorn Squash and Wild Mushroom Soup

    This soup, adapted from this recipe, was great on a cold evening: a variety of mushrooms, a bit of pasta, and chunks of acorn squash swim in a delicious, rich, mushroom-y broth. A very simple recipe with a fantastic result — it’s definitely going into our keepers list.

    Chris says:

    Holy — this is one of the best broths we’ve had in a long time.

    Lisa says:

    Yeah, it has a really strong mushroom flavor from soaking the dried porcinis.

    Chris says:

    Mmmmmm… really good.

    Lisa says:

    I’m totally going to make this again; next time I’m also going to add carrots.

    Chris says:

    Sounds great; sign me up!

    Acorn Squash and Wild Mushroom Soup
    5 cups hot organic vegetable or chicken broth
    1/2 ounce dried porcini or morel mushrooms
    1/2 cup peeled and finely diced acorn squash
    1 bay leaf
    1 tbsp olive oil
    1/2 cup sliced red onion
    1/2 lb assorted wild mushrooms, tough stems removed, sliced
    1/2 cup small pasta
    Kosher salt and freshly ground pepper
    2 tbsp cup chopped flat-leaf parsley
    1/4 cup grated Parmesan

    Pour 1 cup hot stock over mushrooms in a small bowl; let sit 20 minutes. Strain through a coffee filter or paper towel. Add mushroom broth to stock. Rinse mushrooms and dice; set aside.
    Add squash to stock in a large pot with bay leaf and bring to a boil; lower heat and continue simmering. Meanwhile, heat oil in a large skillet over medium heat. Sauté onions 5 to 8 minutes, until soft. Add mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little broth if they become too dry. Transfer to broth along with pasta. Cook 5 to 8 minutes, until pasta is cooked and squash is tender. Season to taste with salt and pepper and stir in parsley. Ladle soup into bowls and top with Parmesan.

    2-3 Servings

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    posted in Main Dishes | 5 Comments


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