Mushroom And Epazote Soup Recipes

WILD MUSHROOM AND EPAZOTE RISOTTO

Steps:

• Place the chicken stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir well to coat with the butter. Cook 5 minutes until rice is opaque. Add wine, stir, and cook until it has been absorbed. Lower the heat to low, add one ladle of the chicken stock, and stir. Cook, stirring, until the stock has been absorbed. Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone. Reserve 1/2 cup stock for finishing the dish.
• In the meantime, cut the mushrooms into slices or wedges according to their natures. Keep the various types separate. Heat a large nonstick skillet over high heat for 1 minute then add some olive oil. Add one type of mushroom, just enough to cover the bottom of the pan. Shake and season with some salt and pepper. Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released. Then remove the mushrooms from the pan and reserve. Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms. Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required.
• When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well. Add some or all of the reserved stock if necessary to give risotto a slightly soupy character. Add grated cheese and epazote, taste and adjust seasoning, and serve immediately.

MUSHROOM AND EPAZOTE SOUP

Steps:

• Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes.
• Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth.
• Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired.
• Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

SAUTEED MUSHROOM FILLING WITH EPAZOTE

Steps:

• Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.
• Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

CHEF JOHN'S CREAMY MUSHROOM SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
• Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
• Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
• Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

MUSHROOM CASSEROLE WITH ANCHO CHILE AND EPAZOTE

Steps:

• To make the sauce, preheat the broiler. Place the tomatoes on a baking sheet 4 inches below the heat. Broil until blackened, about 5 to 7 minutes. Turn and broil the other side. Let cool and peel. Heat a heavy skillet over medium heat. Add the chile ancho and press it flat with a metal spatula until it cracks and blisters, about 45 seconds. Repeat on the other side, then place in a bowl. Cover the chili with boiling water and let stand for 30 minutes. Drain.
• Place the tomatoes, chile ancho, garlic, chipotle and oregano in a blender. Blend until smooth, and strain through a medium-mesh sieve. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the sauce and boil quickly, stirring constantly, until thick. Add the broth and simmer for 30 minutes.
• Heat a grill until medium-hot, or a large skillet over medium-high heat. Brush the mushrooms with 2 teaspoons of olive oil. Grill or saute in batches until slightly softened, about 3 to 4 minutes. Coat the onion slices with 1 teaspoon of olive oil, and grill or saute in batches until slightly softened, about 5 minutes. Separate into rings.
• Add the mushrooms, onions and epazote to the sauce and simmer for 10 minutes. Season with salt and serve with warm tortillas.