Make Room for Mushrooms
Posted: Fri Dec 18, 2009 6:52 pm
Again Recipe for Health from the Well blog: Make Room for Mushrooms
And maybe not as healthy, but very good, Pioneer Woman's Beef Stew with Mushrooms. I doubled the mushrooms in this. When I reheated the leftovers, it needed a little liquid and I added a dab of sour cream. Then it reminded me of Beef Stroganoff.
And, a favorite that I've not made for some time:
Mushroom Velvet Soup
1/4 cup butter
1/2 pound mushrooms, sliced* (button or crimini)
1/2 cup finely chopped parsley
1 medium onion, diced
1 tablespoon flour
2 cups stock (I use vegetable or beef)
1 cup sour cream
Melt butter over medium heat. Add mushrooms, parsley and onion; cook, stirring occasionally, until all liquid has evaporated, abut 5 minutes. Stir in flour and cook for about a minute. Gradually blend in stock and bring to a boil, stirring frequently. Blend mushroom soup in blender or food processor until smooth, adding sour cream a portion at a time. Return to pan and heat until steaming. Season to taste with salt and pepper.
*I use a pound of mushrooms and saute them all together and blend half as directed then add the remaining half to the pan after the soup has been blended.
I also sometimes add a splash (1-2 tablespoons) of sherry and/or soy sauce. Either (or both) really "deepen" the flavor.
And maybe not as healthy, but very good, Pioneer Woman's Beef Stew with Mushrooms. I doubled the mushrooms in this. When I reheated the leftovers, it needed a little liquid and I added a dab of sour cream. Then it reminded me of Beef Stroganoff.
And, a favorite that I've not made for some time:
Mushroom Velvet Soup
1/4 cup butter
1/2 pound mushrooms, sliced* (button or crimini)
1/2 cup finely chopped parsley
1 medium onion, diced
1 tablespoon flour
2 cups stock (I use vegetable or beef)
1 cup sour cream
Melt butter over medium heat. Add mushrooms, parsley and onion; cook, stirring occasionally, until all liquid has evaporated, abut 5 minutes. Stir in flour and cook for about a minute. Gradually blend in stock and bring to a boil, stirring frequently. Blend mushroom soup in blender or food processor until smooth, adding sour cream a portion at a time. Return to pan and heat until steaming. Season to taste with salt and pepper.
*I use a pound of mushrooms and saute them all together and blend half as directed then add the remaining half to the pan after the soup has been blended.
I also sometimes add a splash (1-2 tablespoons) of sherry and/or soy sauce. Either (or both) really "deepen" the flavor.