Caramelized Onion Shiitake Mushroom Bisque Food

CARAMELIZED SHIITAKE MUSHROOM RISOTTO

Steps:

• In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
• In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
• Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
• Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
• Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
• Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
• To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
• Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

CARAMELIZED ONION AND MUSHROOM BISQUE

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Cook onions in butter 35 minutes, stirring occasionally, until lightly browned and very tender. Add garlic; cook 1 minute. Add 1 cup of the broth, stirring to loosen browned bits from bottom of pan. Stir in 2 cups broth. Heat to boiling; reduce heat. Cover; simmer 10 minutes. Remove from heat; cool 30 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms in oil 8 to 10 minutes or until lightly browned and liquid has evaporated; stir in 1/2 teaspoon of the salt. Remove from heat; keep warm.
• In blender, place half of the onion-broth mixture. Cover; blend on medium speed 2 minutes or until smooth. Pour into large bowl. Repeat with remaining mixture. Return pureed mixture to Dutch oven. Stir in remaining 1 cup broth and the whipping cream; heat to boiling. Remove from heat; stir in sherry, lemon juice, pepper and remaining 1/4 teaspoon salt. Top with mushrooms.

SHIITAKE MUSHROOM BISQUE WITH PUMPKIN

Steps:

• Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
• Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
• Puree the mixture in a blender or a food processor.
• Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
• Serve sprinkled with pumpkin seeds and parsley.

BAKED BARLEY WITH SHIITAKE MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently.
• Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently.
• Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
• Preheat oven to 350°.
• Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender.
• Let stand 10 minutes. Garnish with thyme sprigs, if desired.

CARAMELIZED MUSHROOMS

Steps:

• 1. Heat butter and oil in a heavy stainless steel or cast iron pot or skillet.
• 2. add mushrooms and stir every minute to allow mushrooms to brown and begin to caramelize. (Approx 3 to 4 mins).
• 3. Sprinkle with brown sugar and stir. Continue to cook for approximately 4 minutes.
• 4. When they are nice and brown add vinegar.
• 5 Cook for another minute or two to allow the vinegar to evaporate.
• 6. Season with cracked black pepper and ENJOY!

CARAMELIZED ONION AND SHIITAKE SOUP WITH GRUYERE-BLUE CHEESE

Steps:

• SOUP: Heat oil in a large Dutch oven over medium heat. Add onion and sauté 15 minutes or until almost tender, stirring frequently. Reduce heat and cook 40 minutes or until onions are a deep golden brown. Stir occasionally.
• Increase heat to medium, add mushrooms, and cook 10 minutes or until they are tender. Stir frequently. Stir in garlic and thyme sprigs and cook for 2 minutes. Increase heat to medium-high and add wine to pan. Cook 2 minutes or until most of the liquid has evaporated. Add both cans of broth to pan and bring to a simmer. Reduce heat and simmer 45 minutes. Stir in salt & pepper and discard thyme sprigs.
• TOASTS: Preheat broiler. Arrange bread in a single layer on a baking sheet. Top each piece with 1 tsp Gruyère and 1 tsp Gorgonzola. Broil 2 minutes or until cheese has melted. Sprinkle a little chopped thyme over each piece of toast.
• TO SERVE: Ladle about 1 cup of soup into each of 6 bowls and top each serving with 2 pieces of toast.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

CARAMELIZED ONION & SHIITAKE MUSHROOM BISQUE

Steps:

• The most time consuming part of this dish is caramelizing the onions. If you get these going first, you can prep the other ingredients while they are cooking. Heat a dutch oven on medium low and throw in the olive oil and sliced onions. Stir to coat onions in the oil, then stir every 5 minutes or so until you get closer to the end of the caramelization process.
• Remove stems from mushrooms and slice tops, remove thyme leaves from stems, and mince garlic. Set aside.
• Your onions will take about 45 minutes (give or take) to caramelize. You can let them get darker than I did here. At this point, stir in minced garlic and let cook for another minute.
• Pour a splash of the veggie stock in to deglaze the bottom of the pot, then add the rest of the stock. Turn heat up and bring to a boil. Turn down and let simmer for 10 minutes on medium.
• Remove from heat and pour into a mixing bowl. Use either a handheld immersion blender or a regular one to blend onion mixture. Set aside.
• Reheat dutch oven and melt the butter. Add mushrooms, salt, cayanne, and black pepper. Sauté for 3 minutes. Add white wine and thyme and continue to simmer on medium for about 5-8 more minutes. Add onion mixture and bring to a boil.Reduce heat to medium low, add cream, and let simmer until it reaches the nice creamy texture of a bisque.
• Garnish with croutons and fresh thyme, if desired. Enjoy!