Mushrooms Soup

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Recipe courtesy of Carole from The Yum Yum Factor

Prep and Cook Time: 30 minutes | Serves: 8 cups

Ingredients

Mushroom Soup:
Approx 4 tbls of olive oil
1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
1 onion, chopped
2 cloves garlic, smashed
1/2 cup dry sherry
1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
Kosher salt and freshly ground black pepper
250 ml evaporated milk
Italian Parsley, chopped coarsely

Smoky Sour Cream:
1/2 cup sour cream
1 tsp Hot Smoked paprika
Juice from half of a lemon
Pinch kosher salt

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

Mushroom Frittata

Mushroom Frittata with Truffle Cheese

This is one of those recipes you’ll want to make over and over again!

Recipe courtesy of Loreto and Nicoletta from SugarLoveSpices

Prep Time: 15 minutes | Cook Time: 25 minutes | Serves: 4 double or 8 single

Ingredients

6 Organic free range eggs
4 tablespoons milk/
200g mixed mushrooms (Enoki, Baby Portobello’s, Shitake, Oyster)
50g grated Parmigiano  Reggiano or Grana Padano
1 clove garlic
1/4 yellow onion chopped
4 tablespoons e.v.o Oil
I teaspoon butter
1 Tablespoon freshly chopped Italian parsley
1 teaspoon dried thyme
1/4 cup white wine
Fine sea salt and fresh cracked pepper to taste
1/4 cup European shaved black Truffle cheese

Method

  1. Clean mushrooms, cut them  in slices preserving their shape
  2. Clean garlic and press releasing some of the oil, in a sauté pan drizzle in 2 tablespoons evo oil and bring to a medium to high heat and toss in onions and garlic.
  3. Continually stir until onion becomes soft and translucent about 2 minutes, then add in mushrooms. and stir, you may need to add a bit of oil as the mushrooms will absorb a bit, season with salt and pepper.
  4. When the mushrooms are well coated with the oil add in the thyme and white wine and cook for about 10 minutes or until wine is all dissipated stirring occasionally. Finish with sprinkle of parsley and set aside to cool.
  5. Crack eggs in a medium bowl, spoon in milk ,add some salt and pepper and the grated Parmigiano cheese or Grana whichever you have and stir well until eggs, milk and cheese are well incorporated, add in cooled mushrooms leaving about 1/8 of the mushrooms for later use and stir again.
  6. In a 10 inch sauté pan drizzle in 2 tablespoon evo oil and drop in the butter, heat  on low until butter melts and rotate pan to evenly distribute the oil and butter throughout the bottom of the pan.
  7. Pour egg and mushroom mixture into sauté pan and move pan to evenly distribute the mixture well. Move mushrooms so they are distributed well throughout the pan. Cover and let cook for 10 minutes on very low heat. With a spatula check it from time to time to see that bottom is not browning.
  8. When the bottom is firm and a nice creamy color, put the remaining mushroom nicely on top, place a 10 inch dish that fits tight inside the pan and holding the dish firmly turn the pan upside down releasing the frittata from the pan to the plate. Then slowly slide the frittata nicely back into the pan.
  9. Let it cook on low for about 2-3 minutes uncovered check it by lifting the edge with a spatula if it is firm take off heat and slide frittata onto a plate, and shave some black European  black truffle cheese on top and finish with a sprinkling of fresh chopped parsley, cut into 8 equal slices and serve.

Enjoy!

King Oyster Mushrooms on Toast

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

 

Method

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.

King Oyster Mushroom Fajitas

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

3 tbsp canola oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 red onion, sliced
2-200g pkg. sliced king oyster mushrooms, thinly sliced
¼ tsp each cumin, chili powder, oregano and salt
Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.)
Tortillas

 

Method

1. Heat an extra large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil then bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil.
2. Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes.
3. Serve mushrooms with peppers and onion and other fajita toppings.

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Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)

Ingredients

2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
béchamel:
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
salt
*whole cremini, whole button, halved King oyster, whole enoki

Method

1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.
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