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 Gorgonzola Spanakopita

Mushroom Gorgonzola Spanakopita

Recipe courtesy of Carole Nelson Brown from The Yum Yum Factor

Makes: (30 approx.)

Ingredients

1 454g package frozen filo pastry, *thawed at room temperature
1/2 cup butter, melted
1 tbls olive oil 1/2 leek, sliced thinly 1 clove garlic, chopped
1 lb mixed mushrooms ( I used 3/4 button and 1/4 shiitake) slice
2- 3 tbls butter
kosher salt
Freshly ground black pepper
2 tablespoon port
2 handfuls baby arugula
145g gorgonzola, crumbled ( you will get a heaping cup)
1/4 cup ricotta

*Thaw the filo pastry overnight in the fridge then let rest at room temperature for 30 minutes before using or you can also let it thaw for 3 hours at room temperature. Unused filo can be kept in the fridge, wrapped in plastic wrap for 5 to 7 days.

Method

Make filling:

  1. Heat the olive oil in a medium sized, heavy pan and throw in the leeks. Saute over medium heat until the leeks start to take on colour and brown, adding the garlic in for the last minute. At this point, push the leeks and garlic to the side of the pan and start adding the mushrooms in batches. Add just enough to cover the pan in one layer, sprinkle with a small pinch of kosher salt and a couple of grinds of black pepper and brown.
  2. When they are nice and brown, push them to the side of the pan and pile them up on the leeks, add about 1/2 a tbls of butter and add the next batch of mushrooms, salt and saute and continue to do this until all the mushrooms are browned. At this point, mix all of the mushrooms with the onions and add the port to deglaze the pan.
  3. Stir a few more times and then scrape the contents of the pan into a shallow bowl. While the mushrooms are still hot, throw in a couple of handfuls of baby arugula and keep stirring until the arugula is completely wilted and then let it cool to room temperature.
  4. When the mixture is room temperature, add in the crumbled gorgonzola and the ricotta and mix well until everything is totally incorporated into the mushrooms.
  5. You can make the pastries right away or you can store the filling in the fridge but take it out 30 minutes before to bring it back to room temperature.


Making the Spanakopita:

  1. Preheat oven to 375F (190C)
  2. Unwrap the filo pastry and cover with plastic wrap, then cover the plastic wrap with a damp towel. Work swiftly as the dough is delicate and dries out quickly, taking out only two sheets at a time.
  3. Place one piece of filo dough on a clean work surface so that the long edge is closest to you. (make sure the rest of the dough is covered while you work) Brush the sheet with some melted butter and then press a second sheet on top, smoothing it down so that the butter makes them stick together.
  4. Cut the piece, lengthwise, into four strips or five strips (roughly 12” x 2 3/4” strips – how many you get will depend on the brand of filo you buy as they are all slightly different sizes) . Use a ruler and a pizza cutting wheel or a very sharp, long knife to make it easier and to ensure a straight cut.
  5. Put 1 tbls of filling 1 cm from bottom of each strip and then fold the right hand corner over so the bottom edge meets the side edge to enclose the filling and form a triangle. Continue folding the strip like a flag, keeping the triangle shape. When you get to the last turn, brush the end with some more butter to serve as glue and finish the fold. Transfer each finished triangle pastry to a parchment lined baking sheet. Keep going until you have used all of your filo and/or filling.
  6. Brush the tops of the triangles with more butter, sprinkle a pinch of sesame seeds on each one and bake for about 15-20 minutes , until nice and golden. Serve warm or at room temperature.
  7. If you want to make them ahead of time, you can form them, brush with butter, sprinkle with sesame seeds and then place them in a single layer in a large freezer bag, covering the top with a piece of parchment and freeze them Bake the spanakopita straight from the freezer in the same way as you do for freshly made.

 

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!

Mushroom and Asparagus Risotto

Cozy comfort food at it’s finest with an EASY dairy-free risotto the entire family will love.

Recipe and photo by Samantha from My Kitchen Love.

Prep Time: 5 mins | Cook Time: 25 mins

Ingredients

1 tbsp olive oil
6-8 thinly sliced pieces of pancetta or prosciutto (optional)
2 cups sliced or chopped mushrooms (button, crimini, oyster and/or shiitake all work)
2 garlic cloves, minced
1.5 cups Arborio rice
1/4 cup dry white wine
5 cups vegetable or chicken broth
1 tsp dried thyme or 3-4 thyme sprigs (fresh)
1/2 lb asparagus, trimmed and chopped
salt and pepper to season
*optional garnish: 1 tsp truffle oil

Method

1. Heat olive oil over medium-high heat in a large wide skillet or a large saucepan and add pancetta or prosciutto (if using). Cook until browned and crispy, flipping once. Remove from pan and drain on paper towel. Set aside.
2. Heat broth in a medium saucepan on a burner adjacent to the skillet the risotto will be made in.
3. Immediately add mushrooms to the pan and toss in oil. Very lightly season with salt and pepper. Allow mushrooms to cook undisturbed for 3-4 minutes per side (flip once juice have evaporated and mushrooms brown on bottom side).
4. Add garlic and allow to cook for 1-2 minutes until fragrant.
5. Add rice to pan and wine. Stir to combine flavours and cook until wine has been absorbed but the rice. Add thyme
6. Add broth by 2-3 ladlefuls, stirring to fully combine and adding more broth as the rice becomes dry and broth is absorbed.
7. Before the last 2-3 ladlefuls of broth is added, add asparagus to the skillet.
8. Add last 2-3 ladlefuls of broth and stir to combine.
9. Taste. If needed very lightly season with pepper (and salt although I find it almost never needs it with the pancetta or prosciutto). Drizzle with optional truffle oil if desired.

Japanese Pork Teriyaki with Mushrooms

Marinate early and this becomes a quick and simple weeknight meal with wonderful Asian-inspired flavours. 

Prep Time: 3 hrs. | Cook Time: 5 mins. | Serves: 4

Ingredients

45ml (3 tbsp) teriyaki sauce
60ml (4 tbsp) red wine
30ml (2 tbsp) stock
450g (1 lb) mixed mushrooms (button, crimini, oyster, and shiitake)
450g (1 lb) lean pork fillet, cut into thin slices
A bunch spring onions, finely shredded
15ml (1 tbsp) sesame seeds, toasted
To serve: 250g pkt egg noodles

Method

1. Mix teriyaki, red wine and stock together in a large bowl. Halve the larger mushrooms. Put pork and mushrooms into marinade and mix well. Cover and leave for 3 hours, stirring occasionally.
2. Transfer into a large saucepan with the juices. Cover and cook over a high heat for about 5 minutes, stirring occasionally. Stir in spring onions and cook for a minute. Lift out pork and vegetables and keep warm. Reduce liquid by boiling rapidly to about 90ml (6 tbsp).
3. Meanwhile cook noodles according to pack instructions. Put noodles in bowls, top with pork and mushrooms. Pour liquid over and scatter on sesame seeds.
Page 1 of 1312345...10...Last »