Tagged with mushroom

Chestnut and Porcini Mushroom Soup

Ingredients 400 g. chestnuts 2 lg shallots, minced 1 carrot, diced 1 celery stalk, diced 2 tbsp. butter 1/2 c. dried porcini mushrooms, rinsed 4 c. chicken broth 1/2 c. heavy cream salt and pepper Preparation Place the dried porcinis in hot water to steep. In a 2-qt sauce pan, melt the butter over medium … Continue reading

Pressure Cooker Porcini Risotto

Ingredients 1 tablespoon olive oil or butter ½ cup finely chopped onions 1 ½ cups arborio rice ½ cup dry white wine or dry vermouth 3 to 3 ½ cups chicken or vegetable broth 1 ounce dried porcini, broken into bits 1 cup frozen peas ½ cup grated Parmesan, plus more to pass at the … Continue reading

Cream of Wild Mushroom Soup

Ingredients 5 ounces fresh shiitake mushrooms 5 ounces fresh portobello mushrooms 5 ounces fresh cremini (or porcini) mushrooms 1 tablespoon good olive oil 1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided1 cup chopped yellow onion 1 carrot, chopped 1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided Kosher salt Freshly ground … Continue reading

Michael’s Best Button Mushrooms

Ingredients 6 tablespoons extra-virgin olive oil 1 1/2 pounds whole small button mushrooms, wiped clean 3 tablespoons butter Gray sea salt 1 tablespoon minced garlic 1 1/2 teaspoons fresh thyme leaves, chopped 2 tablespoons lemon juice 1/2 cup white wine 1 tablespoon chopped parsley leaves Preparation In a large skillet, heat the oil over high … Continue reading

Mushroom Ragout

Ingredients 2 tbl olive oil 1 onion, finely chopped 1 lb fresh mushrooms, thickly sliced 2 garlic cloves, finely chopped 1 tsp chopped fresh rosemary or 1/4 tsp dried rosemary salt and pepper 1 tbl tomato paste 1 1/2 c chicken or vegetable stock or water 2 tbl butter, cut in pieces 1 1/2 tsp … Continue reading

Mushroom Bisque

Ingredients 1 lb. Fresh mushrooms 1 quart chicken or vegetable broth 1 medium onion, chopped 7 tbs butter 6 tbs flour 3 cups milk 1 cup heavy cream Salt to taste White pepper Tabasco sauce 2 tbs sherry (optional) Preparation Wash the mushrooms and cut off the stems.  Slice six caps and save for garnish.  … Continue reading