WILD MUSHROOM SOUP
Provided by Trisha Yearwood
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a small Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 12 minutes. Increase the heat to medium high, add the mushrooms, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring often, until the mushrooms release their liquid but do not brown, about 8 minutes. Add the chicken broth and bring to a simmer. Simmer, partially covered, for 30 minutes.
- Transfer to a blender and puree until smooth (be careful when blending hot liquids). Add the Marsala if using and season with salt and pepper.
- Pour the soup into 4 bowls. Dollop with the creme fraiche and sprinkle with the chives. Drizzle a tiny bit of olive oil over top.
WINTER SQUASH AND WILD MUSHROOM CURRY
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.
Provided by David Tanis
Categories dinner, easy, lunch, quick, curries, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
- Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
- Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
- Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
- Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
- Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED SQUASH-MUSHROOM SOUP
This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.
Provided by tbirdupnorth
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
- Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
- Stir cream into soup and reheat if necessary.
Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g
CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
SQUASH AND MUSHROOM MEDLEY
Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
WILD MUSHROOM AND SQUASH BLOSSOM SOUP
Provided by Joan Nathan
Categories dinner, soups and stews, appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a frying pan. Add 2/3 of the onion and 2 cloves of the garlic. Cook, without browning, until translucent.
- Add the squash, sprinkle with salt, cover the pan and cook for about 3 minutes. 3. Add the corn, and continue cooking for 3 more minutes.
- Add the squash blossoms and cook, uncovered, until the vegetables are just tender, about 5 minutes. The mixture should not be too juicy. If necessary, reduce the liquid over a high flame.
- Add the mixture to the chicken broth in a saucepan, uncovered, and heat over a low flame for a few minutes.
- Chop the larger mushrooms, leaving the smaller ones whole. Heat 1 tablespoon of oil in the frying pan. Add the remaining onion and garlic, and cook until the onion is translucent. Add the mushrooms, and cook over a fairly high heat, uncovered, for about 5 minutes. Add the cilantro, and cook for 2 more minutes or until just tender.
- Add the mushroom mixture to the saucepan, and simmer for about 10 minutes, so that all the flavors blend well.
- Meanwhile, heat the remaining 1/2 tablespoon of oil in the frying pan. Add the chili or pepper strips and a sprinkle of salt, and cook for 1 minute. Serve on top of the broth.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 14 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 828 milligrams, Sugar 6 grams, TransFat 0 grams
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