Mushroom Puree Recipes

MUSHROOM PUREE

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.

PUREED MUSHROOM SOUP

Steps:

• In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
• Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.
• Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

KING OYSTER MUSHROOMS WITH PISTACHIO PURéE

Steps:

• Peel artichokes and cut into 1/4-inch-thick sticks, then transfer to a nonreactive heatproof bowl.
• Bring remaining artichoke ingredients to a boil in a small nonreactive saucepan, stirring until salt has dissolved, then pour over artichokes. Cool to room temperature, keeping vegetables submerged with a small plate. Transfer with liquid to an airtight container and chill, shaking occasionally, at least 1 day.
• Cook pistachios in 2 cups boiling water in a small saucepan 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain again and peel off skins.
• Bring mirin, dashi powder, and 3 cups water to a boil in a small saucepan, stirring until powder has dissolved, then add pistachios and simmer, stirring occasionally, until nuts are very tender, about 1 hour. Drain nuts, discarding dashi, then reserve 1/3 cup nuts for garnish. Purée remaining nuts with remaining 1/2 cup water in a blender into a very smooth but thick paste.
• Trim radishes, then cut each into 6 wedges. Toss with sugar and kosher salt in a bowl until sugar and salt have dissolved.
• Trim oyster mushrooms, keeping stems intact, then cut lengthwise into 1/4-inch-thick slices.
• Trim enoki mushrooms, leaving 3 inches of stem, and reserve for garnish.
• Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until hot. Add enough oyster mushrooms to cover skillet in 1 layer, then sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon pepper and sauté, turning once, until golden on edges, 2 to 4 minutes. Transfer to a bowl. Sauté remaining oyster mushrooms in 5 or 6 more batches, using 1 tablespoon oil, 1/8 teaspoon kosher salt, and 1/8 teaspoon pepper per batch.
• When all oyster mushrooms are sautéed, return to skillet, then add butter and garlic and heat, swirling skillet, until butter is melted. Add vinegar and boil, stirring, until evaporated. Remove from heat and discard garlic.
• Divide pistachio purée among plates, then top with oyster mushrooms. Remove artichokes from container with a slotted spoon and arrange, along with radishes, around oyster mushrooms. Sprinkle with enoki mushrooms, greens, reserved pistachios, and sea salt.

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.

DRIED MUSHROOM PUREE

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.

PURéED MUSHROOM SOUP

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.

DRIED MUSHROOM PUREE

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.