Sep 222017
 
plated mushroom soup with chanterelles garnish

plated mushroom soup with chanterelles garnish

mushrooms for mushroom soup

mushrooms for mushroom soup

Again I proved myself correct, I cannot stand to follow recipes. While trawling instagram I I saw a post for Jamie Oliver’s 5 ingredient mushroom soup and that was all it took. Unable to find that recipe I used another mushroom soup recipe. Utterly underwhelmed with the recipe I began working from, let me give you an idea of how I made my mushroom soup.

Ingredients

Jamie Oliver’s recipe calls for crimini mushrooms only. I find this odd when there’s such a great variety of mushrooms to work with and we all know they’re one of the most nutritional foods we can eat.  The mushrooms I used included oyster, portabello, crimini, shitaki & a few chanterells & about 2 Ts of dried porcini I re-hydrated with 1C of boiling water. After  about a half hour I strained the soaking liquid through a fine sieve lined with a double layer of cheese cloth.  I added this into the simmering broth

I find slicing mushrooms an absolute joy. Prepping them, just as much fun. I never wash mushrooms, some I remove the outer layer from the cap and snip the tough bottom of the stem off, then I slice away to my hearts content. JO’s recipe calls for a red onion – diced. I happened to have a red onion, I diced half of that. I also added a few thinly sliced garlic cloves. I prepared about 5 Cs of vegetable broth from a bullion cube & boiling water.

Short of adding of a good dollop of cream, currently I’m using Mexican Crema, it’s a bit more reasonable & the exact same thing as creme fraiche, to well sauteed mushrooms, onions

& a sliced or minced garlic clove or two I splashed it all with a good jerk of Outerbridges Sherry Pepper sauce, my absolute favorite food additive and a few showers of my Grain moon eclipse blend Salt of D Earth. Should you not be as much a nutter for Outerbridges Sherry Pepper sauce as me, a splash of Marsala, brandy, standard white wine, or a good squirt of lemon juice will help brighten the mix.

 

Begin by cooking the mushrooms & onion with a knob of butter or olive oil if you wish for a good 20 minutes or until all the mushroom liquids cook off, then hit this mixture with a shot of the wine, or lemon juice, then add say, four cups of a broth or stock and if you have it, the strained porcini mushroom broth , fresh thyme. Turn the heat down & let this simmer for a good 15 – 20 mins. Turn the heat off  & let the mixture cool before adding a good dollop or 2 of the creme, heavy cream, half & half or milk.  JO’s recipes calls for making a cornflour roux, which I did but I think this is completely unnecessary.

 

Transfer in batches to a blender or use a wand to emulsify.

Serve with any number of garnishes, parsley, truffle oil, croutons, or maybe chanterelles or any mushroom you wish – garnishes – what a great an infinite topic that could be for a cookbook. I get so many iDeas each and every day.

Must jump now in hopes of capturing a few of my fleeting thoughts.

Oh, this made a nice amount of soup. I think I got 6-8 servings out of it.

 

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Apr 212016
 

Passovernutloaf

In preparation for Passover I went through my refrigerator & cupboards to search & Dstroy all neglected, forgotten, leftover ingredients taking up space only to realize they would all be perfect to make a nutloaf with.

Here’s what I scavenged: 1 Portabello mushroom which a friend gave me since she signed up for one of those meal delivery plans & can’t stand mushrooms. A red onion that needed to go to good use & I had 1/2 a plastic bag of faro & some cooked off oatmeal that would have gone right down the toilet had I not used it in this dish. I can see this being a stretch for some folk but it really worked. The nut loaf cooked beautifully and was very moist. This goes to show how forgiving this ‘recipe’ is.  I had 1/2 a dozen eggs so using three rather than the called for 5 was a no brainer and I had a heel of smoked gouda that had seen better days.  The only thing(s) I purchased was a 2nd Portabello mushroom & some gorgeous farmers cheese which had I remembered I had the cooked oatmeal I would have forgone this ingredient.

If you have cooked rice, or any grain for that matter, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 40 – 50 mins baking time.

Here’s what I did to make this nut loaf.

Preheat the oven to 350°

2 – 3 Cs of a cooked grain –  faro, short grain brown rice, quinoa, cous-cous, oatmeal, …

1/2 large Onion – diced

2 dents of Garlic – minced or diced

2 Portabello Mushroom tops & 1 stem – chopped or pulsed.

sherry – splash – 1/4 cup.

1 C slivered Almonds – toasted

3 eggs – beaten

1 C – farmer’s cheese

1 C or more of cheese – Smoke Gouda, Gruyere, or cheddar – grated

1/2 apple –  grated

I used nuts that are staple ingredients for me and I believe everyone should too. I have 1/2 a bag of  walnuts but I’m going to use them in the beet, apple & orange salad I bring to my cousin’s Sedar.

I cooked off about a cup of the faro which is completely painless. It cooks in boiling water in under 30 minutes.

Then I quickly diced 1/2 of the red onion, pulsed each of the Portabello mushroom tops & stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl. The recipe calls for lots of herbs to be added to the sautéd mushrooms.

Next I toasted the nuts, 1 C of  almonds. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & whatever cooked grain you’re using  IMG_8874

In another bowl beat 3 eggs to which the farmer’s cheese,cottage or pot cheese will be mixed into. If I hadn’t been able to get the freshest most beautiful farmer’s cheese I would have left it out. Season with Salt of D Earth or S & P.

Add sauteed mushrooms to the nut & rice mixture and stir to incorporate well, then the egg & cottage cheese.  This is when I added the smoked Gouda & the grated apple. Mix well. Only because I have flat leaf parsley around from having made anchovy butter toast for my cheese souffle I roughly chopped about 1/4 cup of flat leaf parsley and mixed that in at the very end then poured the mixture into a greased 9″ Pyrex loaf dish IMG_8877 I slid this into the preheated 350° oven and let it cook for 40 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. I blanched a handful of string beans and ate 2 almost piping hot slices in a bowl never taking the time to plate the dish and take a snap for a blog entry – GREAT – NOT…

So the following day I cut out of work & came home and served myself the beautiful dish you see uptop, the nut loaf with steamed corn & Ceres pear juice. Now here’s a funny one for ya; I am not a ketchup person but I remembered I picked up a bottle of Rhode Island’s own Cowboy sauce which is more a BBQ sauce than a ketchup and poured that on. Oh My God – again, I ate this so fast I could have choked.

I can’t speak more highly of this dish. A true new specialD!

 

There’s sO much one can do to make this dish their own it’s NUTS.

 

 

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