SAUTEED BABY BELLA MUSHROOMS (& MORE RECIPES!)
Attention, mushroom lovers: here's THE perfect sautéed baby bella mushrooms recipe! It brings out the best savory flavor with lemon and fresh herbs.
Provided by Sonja Overhiser
Categories Side Dish
Time 9m
Number Of Ingredients 6
Steps:
- Clean the mushrooms, then slice them. Chop the fresh thyme and oregano.
- In a saute pan or skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point).
- Add the herbs and kosher salt and pepper and cook another 4 to 5 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender. (Taste to assess doneness.)
- Turn off the heat and add lemon juice and stir. Taste and add another pinch salt as necessary.
Nutrition Facts : Calories 115 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 10.9 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg
FRESH WILD MUSHROOM SOUP
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Provided by Lynn Brown
Categories Soup/Stew Mushroom Appetizer Sauté Quick & Easy Fall Simmer Bon Appétit Houston Texas Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
BELLA & WILD MUSHROOM SOUP
Years ago, I tried the wild mushroom soup at Au Bon Pain bakery and knew immediately I had to find the recipe. I never found the recipe, so I created my own. This soup is fragrant, creamy and flavorful.
Provided by Aproned Cynthia
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 3 qt saucepan, saute bella mushrooms and onions in butter until soft.
- Sprinkle with flour and whisk for about 2 minutes over medium heat.
- Whisk in wine.
- Whisk in stock, dried mushrooms, and chicken base or bouillon until smooth.
- Cook over medium heat about 15 minutes.
- Stir in heavy cream.
- Serve immediately.
Nutrition Facts : Calories 462.2, Fat 34.4, SaturatedFat 15.7, Cholesterol 135.9, Sodium 199.4, Carbohydrate 9.7, Fiber 1.4, Sugar 2.3, Protein 24.1
REALLY WILD MUSHROOM SOUP
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash all the mushrooms in lukewarm water in a deep bowl. Mix the mushrooms well to loosen the dirt. Remove them from the water by hand, leaving the dirt in the bottom of the bowl. Repeat until there is no dirt. Remove the stems from the oyster and shiitake mushrooms, then slice all the mushrooms. Keep the domestic mushrooms separate from the other types.
- Heat an 8-quart sauce pot over moderately high heat. Add the olive oil, the domestic mushrooms, and the minced shallots, and cook until the mushrooms are soft. Add the remaining mushrooms, and saute for 5 minutes, stirring occasionally. Add the vermouth, and reduce for 5 minutes.
- Add the milk, fresh thyme, garlic, and nutmeg. Bring to a boil, and lower to a simmer. Cook for 30 minutes, then remove the thyme sprig, and season with salt and pepper. Allow to cool slightly, then puree in the blender.
- Meanwhile, quickly blanch the strips of black trumpet mushrooms in salted water. Cool and add to enoki mushrooms and chives.
- To serve, reheat the soup in a sauce pot or in the microwave. Divide the tossed Enoki and black trumpet mushrooms into 6 equal portions, and place them in the center of 6 bowls. Pour the soup into the bowls at the table, pouring over the mushroom mixture to heat it up.
WILD MUSHROOM SOUP
Make and share this Wild Mushroom Soup recipe from Food.com.
Provided by rsarahl
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Clean the mushrooms with a dry brush or a cloth to remove dirt.
- Roughly chop the mushrooms.
- Melt the butter in a large saute pan on medium to high heat; add the mushrooms.
- Cook until mushrooms are 1/3 of their original size (5-10 minutes depending on your choice of mushroom).
- Add the dashi; simmer for 15 minutes.
- Season with soy sauce and salt.
- Ladle into bowls, garnish with green onion and serve.
Nutrition Facts : Calories 132.9, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 485.8, Carbohydrate 4.8, Fiber 1.5, Sugar 2.2, Protein 4.3
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
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WILD MUSHROOM SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 1 hr 15 minsCategory Healthy Mushroom Soup RecipesCalories 108 per serving
- If using fresh morels, cut in half and briefly swish in a large bowl of tepid water. Drain and repeat to remove all the dirt. Gently but thoroughly pat dry, then coarsely chop. (If using dried morels, soak in 2 cups warm water for 30 minutes. Strain in a cheesecloth-lined sieve and reserve the soaking liquid. Add enough broth to the soaking liquid to equal 5 cups. Coarsely chop the morels and creminis.)
- Heat oil in a large pot over medium heat. Add carrot, celery and onion; cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Add garlic and cook, stirring frequently, for 30 seconds. Add Marsala and cook for 1 minute more.
- Add the broth, the fresh mushrooms (and dried, if using), potato, thyme, salt and crushed red pepper. Bring to a boil. Reduce heat and simmer, uncovered, until the potato is tender, 15 to 20 minutes.
- Puree the soup with an immersion blender or in a regular blender or food processor. Stir in pepper. Serve the soup garnished with parsley and a drizzle of oil, if desired.
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