MUSHROOM SYRUP
From Secrets in the Syrup by Jean-Georges Vongerichten, this is great served with fish, steak, or veal! Try it on Salmon With Roasted Shiitakes and Mushroom Sauce!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 10-15 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 7 minutes.
- Serve with fish, steak, chicken, or veal.
- To make ahead:.
- The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.
Nutrition Facts : Calories 1465.9, Fat 121, SaturatedFat 12.8, Sodium 4593.9, Carbohydrate 59.5, Fiber 19.8, Sugar 23.1, Protein 47.4
MUSHROOM BROTH AND SYRUP
The recipe from Simple Cuisine reduces down to make a mushroom syrup that you serve as a rich sauce.
Provided by drhousespcatcher
Categories Stocks
Time 35m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
- Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
- Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
- Syrup:.
- Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
- For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.
Nutrition Facts : Calories 339.5, Fat 24.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 44.9, Carbohydrate 23.1, Fiber 4.8, Sugar 7.6, Protein 15.7
MUSHROOM SOUP
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread
Provided by tarilang
Categories Lunch, Soup, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan and cook the onions and garlic until soft but not browned, about 8-10 mins.
- Add the mushrooms and cook over a high heat for another 3 mins until softened. Sprinkle over the flour and stir to combine. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins.
- Remove and discard the bay leaf, then remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup and stir through the cream (or, you could freeze the soup at this stage - simply stir through the cream when heating). Scatter over the parsley, if you like, and serve.
Nutrition Facts : Calories 309 calories, Fat 22 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.8 milligram of sodium
HOMEMADE CREAM OF MUSHROOM SOUP
Make and share this Homemade Cream of Mushroom Soup recipe from Food.com.
Provided by SweetsLady
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the mushrooms into slices.
- Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
- Blend in 2 T. flour and stir.
- Add in the chicken broth and heat until slightly thickened while stirring frequently.
- Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
- Serve and enjoy!
BEST EVER MUSHROOM SOUP
This is a simple but warming soup which tastes so good you will never want tinned again! I learned it at school and have cooked it for years, including at sea for 15 hungry sailors who loved it! This soup is hard to get wrong. Don't skimp on the flour and add a little extra milk if it's too thick. Make sure the flour is all incorporated before adding liquid. Use closed cup, button, chestnut, oyster or mixed mushrooms. Using dark gilled or flat mushrooms will make a darker soup.
Provided by AndreaB
Categories Lunch/Snacks
Time 1h3m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- dice onion small.
- clean and halve mushrooms.
- fry onion in the butter and oil for 2 minutes.
- add mushrooms for a further 4 minutes.
- sprinkle flour into pan and stir well to remove lumps.
- add half of the stock.
- stir and scrape cooked flour off bottom until thickening.
- add half the milk stirring all the time.
- continue to add stock and milk in turn until all added.
- adjust seasoning and add plenty of pepper.
- simmer very gently for 20 minutes.
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