DRIED MUSHROOM PUREE
Provided by Mark Bittman
Categories easy, quick, condiments, side dish
Time 20m
Yield 1 cup puree
Number Of Ingredients 2
Steps:
- Combine mushrooms with 2 1/2 cups water in 4- or 6-cup saucepan, and turn heat to medium-high. Bring to boil, then adjust the heat so the mixture simmers gently. Cook until mushrooms are tender, 15 minutes.
- Remove mushrooms with slotted spoon, and place in container of blender. Strain liquid from pan through a paper towel placed in a sieve, or through a couple layers of cheesecloth; there will be about 1 cup. Add most of the liquid to the mushrooms, and puree, adding remaining liquid, if necessary. (Reserve some liquid, if making a risotto or grain dish.)
- Season to taste with salt and pepper; serve, or cover and refrigerate. Bring back to room temperature before serving.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 0 grams
PURéED MUSHROOM SOUP
Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h45m
Yield 16 shots or 6 to 8 bowls
Number Of Ingredients 15
Steps:
- Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
- Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
- In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram
DRIED MUSHROOM PUREE
It isn't often that you can make a condiment with a single dried ingredient, but since dried mushrooms have become widely available, that occurrence has become more common. If you simmer dried mushrooms until tender, then toss them in a blender with their cooking liquid, you get a thick puree, potent and delicious, something you can use wherever you'd use salsa or even ketchup. You can use any dried mushrooms for this condiment, from the extremely inexpensive shiitakes (also called "black mushrooms") sold at Asian markets to the prince of dried mushrooms, the porcini. Smoky porcini (usually imported from Chile or Poland) are really good here.
Yield makes 4 servings
Number Of Ingredients 2
Steps:
- Combine the mushrooms with 2 1/2 cups of water in a 4- or 6-cup saucepan and turn the heat to medium-high. Bring to a boil, then adjust the heat so the mixture simmers gently. Cook until the mushrooms are tender, about 15 minutes.
- Remove the mushrooms with a slotted spoon and put in a blender. Strain the liquid through a paper towel put in a sieve or through a couple of layers of cheesecloth; there will be about 1 cup. Add most of the liquid to the mushrooms and puree, adding the remaining liquid if necessary to allow the machine to do its work.
- Season to taste with salt and pepper and serve or cover and refrigerate for up to a couple of days.
- While the basic sauce mushroom, salt, pepper, and water is surprisingly complex, you can give it additional depth by adding one-or all-of the following to the blender during step 2:
- A peeled shallot or small garlic clove
- 1 teaspoon or more fresh thyme leaves (or 1/2 teaspoon dried)
- 1 tablespoon or more port, tomato paste, or soy sauce In each case, be sure to taste the puree before you remove it from the blender; the mushroom flavor is so strong that it may take a relatively large quantity of a complementary ingredient to make an impression.
BRAISED CELERY ROOT PURéE WITH MUSHROOMS
Provided by Jill Santopietro
Categories side dish
Time 1h30m
Yield Serves 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. In a small pot, bring 3 cups water to a boil. Remove from the heat, add the porcini and let sit for 30 minutes. Strain through a fine-mesh sieve set over a bowl and set aside. Rinse and chop the mushrooms.
- Fill a large bowl with cold water and add all but 2 tablespoons of the lemon juice. Peel, quarter and cut the celery root into 1/4-inch-thick slices and add to the water.
- Place a large, ovenproof pot over medium-high heat. Heat 1/4 cup of the oil, then add the leek, onion, garlic, thyme sprigs, bay leaf and a pinch each of salt and pepper. Sauté until the onions are translucent.
- Drain the celery root and add it to the onion mixture with the reserved mushroom broth and milk. Bring to a boil, cover tightly and transfer to the oven. Braise until the celery root is tender, about 40 minutes.
- Remove the bay leaf and thyme sprigs. Using a blender or immersion blender, carefully blend the mixture to a smooth purée. (For a finer texture, strain through a fine-mesh sieve.) Place the pot over low heat and simmer until it reaches the consistency of porridge. Add the remaining 2 tablespoons lemon juice and season to taste with salt and pepper.
- In a large skillet over medium-high heat, heat the remaining 1/4 cup oil. Add the fresh mushrooms and sauté until the water releases and evaporates. Add the rehydrated porcini and chopped thyme. Season with salt and pepper to taste.
- To serve, place a few spoonfuls of the purée on each plate and drizzle with truffle oil, if using. Top with mushrooms and Parmesan.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 16 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 1037 milligrams, Sugar 11 grams
MUSHROOM SOUP
If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.
Provided by Mark Bittman
Categories dinner, easy, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
- Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
- Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams
MUSHROOM PUREE
Make and share this Mushroom Puree recipe from Food.com.
Provided by Claudia Wey
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place oil in hot pan. Saute onion and garlic until translucent.
- Deglaze with wine.
- Add mushrooms and cook until soft.
- Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.
Nutrition Facts : Calories 358.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 36.6, Carbohydrate 16.6, Fiber 3.4, Sugar 5.3, Protein 6.5
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