Makes 4 cups. Takes 30 minutes.
2 cups vegetable broth
1/4 cup flour (1/3 cup for thicker gravy)
2 tbsp olive oil
1 medium onion, thinly sliced
10 ounces cremini mushrooms, thinly sliced (about 4 cups)
3 cloves garlic, minced
1 tsp thyme
1/2 tsp sage
1/4 tsp salt
Several dashes fresh black pepper
1/4 cup white cooking wine
Mix the flour into the vegetable broth until dissolved and set aside.
Preheat a large non-stick pan over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Add the mushrooms and saute for 5 more minutes, until the mushrooms are tender.
Add the garlic, thyme, sage, salt and pepper. Saute for another minute. Add the wine and turn the heat up to bring to a simmer. Let simmer for about a minute, then lower the heat and add the flour vegetable broth mixtures.Stir constantly until thickened, about 5 minutes. If not serving immediately, then gently reheat when ready.
Showing posts with label mushrooms. Show all posts
Showing posts with label mushrooms. Show all posts
Sunday, August 10, 2008
Saturday, August 9, 2008
Porcini Wild Rice Soup
Serves 6. Takes 1 hour.
1/2 ounce dried porcini mushrooms
2 cups boiling water
2 tbsp olive oil
1 large yellow onion, sliced thin
4 cloves garlic
2 tsp fresh thyme
1 tsp salt
Several pinches of black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thin
1 1/2 cups wild rice
4 cups veggie stock
1 carrot, peeled
Place the porcinis in a bowl. Measure 2 cups boiling water and pour over the mushrooms. Cover with a plate and set aside. Preheat the stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, thyme, salt and pepper. Cook for 10 minutes or until browned, stirring frequently.
Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth. Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the wild rice and the veggie stock. Cover and bring to a boil. Once the soup in boiling, lower the heat and low and simmer for about 45 minutes. When the rice in tender, grate the carrot in and turn off the heat. Let sit for 10 minutes or more. If the soup is too thick, add another cup or so of water or broth.
1/2 ounce dried porcini mushrooms
2 cups boiling water
2 tbsp olive oil
1 large yellow onion, sliced thin
4 cloves garlic
2 tsp fresh thyme
1 tsp salt
Several pinches of black pepper
8 ounces cremini mushrooms (about 3 cups), sliced thin
1 1/2 cups wild rice
4 cups veggie stock
1 carrot, peeled
Place the porcinis in a bowl. Measure 2 cups boiling water and pour over the mushrooms. Cover with a plate and set aside. Preheat the stockpot over medium-high heat. Add the olive oil and saute the onions for about 3 minutes. Add the garlic, thyme, salt and pepper. Cook for 10 minutes or until browned, stirring frequently.
Add the sliced creminis and saute for about 3 minutes. In the meantime, remove the porcinis from their broth. Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the wild rice and the veggie stock. Cover and bring to a boil. Once the soup in boiling, lower the heat and low and simmer for about 45 minutes. When the rice in tender, grate the carrot in and turn off the heat. Let sit for 10 minutes or more. If the soup is too thick, add another cup or so of water or broth.
Walnut-Mushroom Pate
Makes 2 1/2 cups. Takes 30 minutes plus chilling time.
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
Up to 1/4 cup cold vegetable broth
Heat 2 tbsp oil in large skillet over medium heat. Add the onion and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and pulse until fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans and remaining tbsp olive oil. Process until smooth, adding the veggie broth 1 tbsp at a time as needed. Continue to puree until the pate resembles a smooth, thick and spreadable paste. Scrape mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
3 tbsp olive oil
1 cup diced yellow onion
3 cloves garlic
1 tsp dried thyme
1 tsp dried tarragon
3/4 tsp salt
freshly ground black pepper
1 pound cremini mushrooms, chopped
1 cup lightly toasted walnuts
3/4 cup cooked cannellini beans
1 tsp balsamic vinegar
Up to 1/4 cup cold vegetable broth
Heat 2 tbsp oil in large skillet over medium heat. Add the onion and saute for 3 to 5 minutes until translucent, then add the garlic, thyme, tarragon, salt and pepper, and cook for another minute. Next, add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
While the mushrooms are cooking, place the walnuts in a food processor or blender and pulse until fine.
Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans and remaining tbsp olive oil. Process until smooth, adding the veggie broth 1 tbsp at a time as needed. Continue to puree until the pate resembles a smooth, thick and spreadable paste. Scrape mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
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