Wildmushroombisque Recipes

Steps:

• Soak dried mushrooms in warm water until softened, 20 to 30 minutes.
• Drain mushrooms, reserving soaking liquid. Rinse mushrooms and squeeze dry. Chop coarsely, discarding any tough stems. Strain soaking liquid through coffee fileter and reserve.
• Melt butter in heavy large saucepan over medium heat. Add shallots and cook until soft, stirring occasionally, about 3 minutes. Add dried and fresh mushrooms, salt and nutmeg. Cook until almost most of liquid evaporates, stirring occasionally, 6 to 8 minutes. Add flour and stir 3 minutes. Whisk in stock and 2-1/2 cups mushrooms soakig liquid. Bring to boil, whisking constantly. Reduce heat and boil gently until soup thickens slightly, skimming surface occasionally, 40 minutes.
• Whisk 1/2 cup cream into soup. Simmer 5 minutes; degrease if necessary. If desired, thin soup with any remaining mushroom soaking liquid and more cream. Season with salt and pepper. Sprinkle with chives and serve.

Steps:

• Soak porcini in warm water until soft, about 20 minutes. Drain, squeeze gently, chop coarsely, and set aside.
• In a large saucepan over low heat, melt butter. Add oil, shallots, garlic, onion, and leeks; cook until soft, about 20 minutes.
• Add all mushrooms except porcini and cook for 5 to 10 minutes, until slightly soft. Season lightly and add leaves of 1 thyme sprig. Add turnips, apple, and bay leaf and cover with stock (you may not use it all). Simmer for 30 minutes, adding porcini in the last 10. Remove from heat.
• Remove bay leaf and puree soup in a food processor in small batches. Place in a clean pot and reheat gently.
• Add Madeira, cream, and remaining thyme leaves. Add more stock if soup is too thick. Adjust salt and pepper to taste. Serve in warm bowls with a dollop of creme fraiche and a sprinkling of chives.

Steps:

• In a soup pot, sweat the onions, mushrooms and leeks in butter on medium heat until translucent.
• Add flour and cook until tan and nutty smelling.
• Add chicken stock; simmer for 1 hour on low heat.
• If desired, reserve 1 scoop of mushrooms to garnish soup with.
• Puree soup in a blender and return to soup pot. An immersion blender can be used to puree the soup in the soup pot itself.
• Add cream, half and half and the remaining 3 tablespoons butter to finish.
• Add fresh salt and pepper to taste.
• Stir well and heat thoroughly.
• Garnish with reserved mushrooms, chopped fresh chives and drizzle with lemon-infused olive oil (optional).

Steps:

• Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14-inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.;
• Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.;
• Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Yield: 4 to 6 servings;

Steps:

• Heat the olive oil in the soup pot, add onion and leeks and celery, allow to caramelize over medium heat for 10 minutes. Add the salt, garlic and thyme and saute 3 more minutes.
• Add the wine, raise the heat and reduce for 3 minutes. Add the mushrooms and cook them with the onion mixture over medium-low heat for 6 minutes, stirring part way through cooking. Pour in the soaked mushrooms, stock and add tofu. Taste and add more sea salt, if necessary. Lower heat and simmer for 20 minutes.
• Remove thyme branches. Let the soup cool slightly and then puree in the blender to make a smooth creamy soup.
• Garnish with fresh thyme or parsley, Sauteed mushrooms, and a spoonful of tofu sour cream if you are feeling decadent.
• Cover the dried mushrooms with 1 cup hot water and set aside. Heat the olive oil in the soup pot and add the onions to caramelize. When they have turned a deep brown add the remaining vegetables, herbs, garlic, sea salt and saute an additional 3 minutes (add a little liquid if necessary). Add the dried porcini and their soaking liquid plus 9 cups cold water, and bring to a boil. Simmer for 45 minutes uncovered. Strain the stock through a fine mesh colander.
• Use as is or return it to the stove to reduce and intensify the flavor. A general rule of thumb: it takes about 15 minutes at a slow boil to reduce the volume of liquid by one cup. Yield: 6 to 8 cups

Steps:

• In a 2-quart pot, bring chicken broth to a boil. Add mushrooms and onions and bring back to a simmer. Reduce heat to a slow simmer and cover for at least 1 hour.
• Roux:
• In a separate large pot, melt the butter, then add the flour. Whisk until evenly incorporated. Continue to whisk while slowly adding half-and-half to the roux. Add bay leaf and stir constantly until the sauce is thickened and smooth. Remove the bay leaf and discard.
• Add the mushroom broth to the roux and stir until evenly incorporated. Season with salt, pepper and hot sauce, to taste. Serve immediately.

Steps:

• Wash mushrooms and remove stems.
• Slice 6 of the mushroom caps and reserve.
• Discard any dried ends from stems.
• Grind or chop remaining mushroom caps and stems very fine.
• Add chopped mushrooms and chopped onion to broth and simmer for 30 minutes.
• Saute the reserved sliced caps in 1 Tablespoon of the butter and reserve for garnishing.
• Melt remaining butter in a small saucepan, add the flour and stir whisk until blended.
• Meanwhile, bring milk to a boil and add to the butter-flour mixture, stirring vigorosly with the whisk until sauce is smooth and thick.
• Add the cream and stir again.
• Combine the mushroom-broth mixture with the sauce and season to taste with salt, pepper and tabasco sauce.
• Reheat and add sherry just before serving.
• Garnish with reserved sauteed mushrooms.

Steps:

• In a large, deep skillet over medium heat, saute the onion in the olive oil until tender, about minutes. Add all of the mushrooms, toss well, and reduce heat to low.
• Add the mushroom broth, cover and simmer for 40 minutes. Stir in the bread crumbs and remove from heat.
• Puree the mixture in a food processor or blender. Season to taste with salt and pepper and return to low heat until hot.
• Ladle soup into bowls. Garnish each bowl with shrimp pieces arranged in a circle. Sprinkle scallions over the shrimp. Serve immediately.

Steps:

• MELT 5 TABLESPOONS OF THE BUTTER in a medium saucepan over medium heat.
• Add the onion and saute until tender and translucent, about 5 minutes.
• Add all but 1 cup of the mushrooms and cook until tender, stirring occasionally, about 5 minutes.
• Add the stock, cover, and cook just until the liquid comes to a slow boil, 8 to 10 minutes.
• Transfer the mixture in small batches to a blender or food processor and blend until smooth; set aside.
• FINELY CHOP THE REMAINING 1 CUP MUSHROOMS.
• Melt the remaining tablespoon of butter in a small skillet over medium-high heat, add the mushrooms, and cook, stirring often, until the mushrooms are tender, 3 to 5 minutes.
• Season to taste with salt and pepper; keep warm over low heat.
• COMBINE THE CREAM AND SHERRY in a large saucepan, bring to a boil over medium-high heat, and cook until the alcohol has evaporated and the mixture has thickened slightly, about 2 minutes.
• Stir in the pureed mushroom mixture, and season to taste with nutmeg, salt, and pepper.
• Cook for a few minutes to allow the mushroom bisque to fully reheat.
• LADLE THE HOT BISQUE into individual soup bowls, spoon some of the sauteed mushrooms in the center, and add a small drizzle of truffle oil (if using).
• Serve right away.