Creamy Crimini Mushroom And Miso Soup Food

CREAMY CREMINI MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
• Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).

13 EASY CREMINI MUSHROOM RECIPES (+ROASTED ZUCCHINI AND CREMINI MUSHROOMS)

Steps:

• Preheat Oven 400°F.
• Toss mushrooms and zucchini in mixture of other ingredients.
• Roast vegetables for 20-25 minutes until caramelized.

COCONUT-MISO MUSHROOM SOUP

Steps:

• Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
• Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
• Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
• Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

CREAMY CRIMINI MUSHROOM AND MISO SOUP

Steps:

• Heat coconut oil in medium soup pot, then add mushrooms and sauté until they start to release their moisture.
• Add garlic and sauté another 30 seconds.
• Add vegetable broth and miso paste. Bring to a simmer, cook 5 to 10 minutes. Avoid boiling miso to ensure you do not kill the live bacteria in the miso.
• While the soup is heating, crisp up slices of crimini (and other mushroom slices if you have them) by sautéing them in a single layer in a separate pan with a small amount of coconut oil until well-browned and crisp.
• Pour soup into a blender*, add remaining garlic clove. Blend about 15 to 20 seconds, until no solid pieces remain. Return to pot.
• Serve in bowls, top with a couple shakes of kelp flakes, a drizzle of truffle oil and the crisped mushrooms.
• Note:.
• You can also use a hand-held immersion blender to blend the soup right in the pot, though it may not be as smooth using this method.

SAUTEED CRIMINI MUSHROOMS

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add mushrooms and season with salt, pepper and thyme then cook 15 minutes until evenly browned and tender. Add wine and deglaze the pan. Add parsley and transfer mushrooms to a serving dish.

MISO MUSHROOM SOUP

Steps:

• combine water and mushrooms in a saucepan, bring to a boil.
• remove from heat, remove mushrooms.
• cut off stems, discard, slice caps thinly.
• return to water, bring back to simmer and cook 15-20 minutes.
• add spinach and tofu, simmer for 1-2 minutes.
• remove from heat.
• in a small bowl combine miso with 2 tbsp of broth and mix well.
• stir into soup.
• sprinkle each serving with sliced scallions and 1/4 tsp of sesame oil.

CREAMY CREMINI MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven or soup pot over low heat.
• Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• Add in thyme and cook for 1 minute.
• Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• Gradually whisk in broth, scraping up any flour that clings to the pan.
• Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• Combine sour cream and milk; whisk into the mushrooms.
• Season with salt and pepper; gently heat until the soup is hot but not boiling.
• Just before serving, stir in lemon juice and sherry (if using).

MUSHROOM MISO SOUP

Steps:

• Make the dashi: Put kombu, dried shiitakes, soy sauce, mirin, sake and sugar in a large soup pot. Add 6 cups cold water. Place over medium heat, allow the liquid to barely reach a boil, then reduce heat to low and let cook at a very slow simmer for about 30 minutes. Skim foam as necessary. Let cool to room temperature. Strain through a fine-mesh sieve and add salt to taste. (Dashi may be prepared up to 2 days in advance.)
• Put the sliced mushrooms in a bowl and drizzle with sesame oil and soy sauce. Add garlic and ginger and season with salt and pepper. Toss and let marinate for 10 minutes.
• Put dashi in a large soup pot over medium-high heat and bring to a simmer. Add mushroom mixture and cook gently for about 5 minutes, until the mushrooms are just tender.
• Remove 1/2 cup hot broth from pot and place in a small bowl. Stir in miso to dilute, then return miso-broth mixture to the pot. Taste and adjust seasoning. Once the miso has been added, do not let the soup boil.
• To serve, cut the tofu in half and place a 3-ounce chunk in each of two large bowls. Ladle 2 cups of hot soup over the tofu. Sprinkle with enoki mushroom tips, scallions, shiso, sunflower sprouts, nori, red pepper and toasted sesame seeds as desired.