RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
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.
FRESH WILD MUSHROOM SOUP
An easy Fresh Wild Mushroom Soup recipe, I've added more flavor with wild mushrooms.
Provided by Lynn Brown
Categories Soup/Stew Mushroom Appetizer Sauté Quick & Easy Fall Simmer Bon Appétit Houston Texas Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large pot over medium-high heat. Add onions; sauté until golden, about 5 minutes. Add all mushrooms and thyme; sauté until mushrooms begin to brown, about 8 minutes. Add brandy; stir 30 seconds, then mix in flour. Slowly stir in broth; bring soup to boil. Reduce heat; simmer uncovered 10 minutes. Season with salt and pepper. Ladle into bowls.
MUSHROOM SOUP WITH PORT
Make and share this Mushroom Soup With Port recipe from Food.com.
Provided by ratherbeswimmin
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, combine the dried mushrooms and broth; bring to a boil.
- Cover and simmer for 5 minutes; lift the mushrooms out of the pan.
- Strain the broth into a bowl and add the mushrooms to the broth; set aside.
- In a soup pot, melt the butter over medium heat.
- Add in the onion; saute/stir for 3 minutes, or until soft.
- Add in the cremini mushrooms; stir/saute for another 3 minutes, until softened.
- Sprinkle with the flour, salt, and pepper.
- Stir for 1 minute to cook the flour and coat the mushrooms.
- Whisk in the strained broth, with the mushrooms; add in the soy sauce; simmer for 15 minutes, partially covered.
- With a hand blender, blend the soup until it is roughly pureed, with some texture remaining.
- Add in half-and-half and port; bring to a simmer; simmer for 2 minutes, or until the alcohol has burned off; taste for seasoning.
- To serve, ladle into soup bowls; garnish with chopped parsley.
Nutrition Facts :
WILD MUSHROOM SOUP
Steps:
- Bring broth to boil in medium saucepan. Remove from heat. Add porcini mushrooms to saucepan; let soak until mushrooms soften, about 20 minutes. Drain, reserving broth but discarding any sediment in broth. Coarsely chop porcini mushrooms.
- Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté until tender, about 7 minutes. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Sprinkle flour over; stir 1 minute. Gradually whisk in reserved porcini soaking liquid and low-fat milk. Bring to boil, stirring frequently. Reduce heat to medium and boil gently until soup thickens slightly, about 12 minutes. Transfer 1 1/2 cups soup to blender and puree until smooth. Return to pot. Bring soup to simmer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
WILD-MUSHROOM SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Rinse the mushrooms and trim off any tough stems. Chop them fairly fine and place in a heavy 4-quart saucepan with 1/2 cup of the stock. Cook over very low heat for about 25 minutes, until the mushrooms have wilted.
- Stir in the curry powder, cook for 1 or 2 minutes longer and then add the remaining stock and the soy sauce. Simmer for 10 minutes, then remove from the heat and allow to cool briefly.
- Puree the mixture in a blender in several batches. (The results will be much smoother than can be obtained with a food processor.) The soup may be prepared up to this point 2 days in advance and refrigerated, or frozen for later use.
- When ready to serve, reheat the soup and season with salt and pepper.
- Spoon the soup into warmed bowls and float 1/2 tablespoon of the yogurt on top of each portion or gently swirl it to make a pattern. Sprinkle with the coriander and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 592 milligrams, Sugar 4 grams
PORT WINE MUSHROOM SAUCE
Drizzle this sauce over simple roast chicken, game, beef or vegetarian roasts and you have a gourmet meal. You can use one kind of mushroom or a blend of different varities. I like Shiitake mushrooms in this recipe. Remember the better quality wine and broth you use, the better the finished sauce.
Provided by Geema
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
- In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
- Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
- Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
- Serve warm.
Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 299.3, Carbohydrate 8.3, Fiber 0.4, Sugar 3.1, Protein 2.1
MUSHROOM SOUP WITH WINE
Provided by Nigella Lawson
Categories dinner, soups and stews, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place dried porcini in a 1-cup measuring cup, and fill with hot water. Set aside.
- In a medium saucepan, combine potatoes, 1 3/4 cups wine, bay leaf and salt. Place over high heat to bring to a boil. Reduce heat to low, cover, and allow to simmer until potatoes are tender, about 25 minutes.
- Meanwhile, place a large soup pot over medium heat, and add oil. When hot, add onion and saute until softened, about 5 minutes. Add garlic, and stir for about 30 seconds. Drain porcini, straining and reserving liquid.
- Chop porcini and add to onion mixture. Add portobello mushrooms, cremini mushrooms, button mushrooms, butter and thyme. Stir until mushrooms begin to give off liquid and look less dry, about 10 minutes. When potatoes are tender, add them and their cooking liquid to pan of mushrooms. Add porcini soaking liquid and 1 cup water. Bring to a simmer, cover, and cook gently for 20 minutes.
- Allow soup to cool slightly. Working in batches, use a blender to puree soup. Return soup to a pan on medium-low heat, and add remaining 1/4 cup wine and the milk. Reheat just until soup is steaming; do not boil. To serve, place portions in bowls and garnish each with a squiggle of heavy cream and a sprinkling of parsley.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 819 milligrams, Sugar 8 grams, TransFat 0 grams
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- Preheat the broiler. Lightly brush both sides of each slice of bread with olive oil and arrange on a baking sheet. Broil for 1 minute, until toasted. Flip the bread, sprinkle with the Parmesan and a pinch of paprika and broil for 1 minute longer, until the cheese is melted and the bread is golden and toasted.
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