Dried Mushroom Puree Recipes

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MUSHROOM SOUP



Mushroom Soup image

If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.

Provided by Mark Bittman

Categories     dinner, easy, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
1/2 stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
1/3 cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

Steps:

  • Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
  • Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
  • Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
  • Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams

PURéED MUSHROOM SOUP



Puréed Mushroom Soup image

Thick and creamy, with no cream, this tastes so much richer than it is. I use a small amount of milk to thin out the soup, but you can also use stock to thin it, if you don't want to include any dairy.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h45m

Yield 16 shots or 6 to 8 bowls

Number Of Ingredients 15

1/2 ounce dried porcinis
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped
Salt to taste
2 garlic cloves, minced (to taste, optional)
1 1/2 pounds mushrooms (white or cremini) sliced or coarsely chopped
1/3 cup medium grain rice
About 4 1/2 cups water, chicken stock or vegetable stock, or as needed
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind
Freshly ground pepper to taste
1 tablespoon soy sauce (more to taste)
1 to 2 tablespoons dry sherry, to taste (optional)
1/2 cup milk or additional stock
Chopped fresh parsley or torn leaves for garnish

Steps:

  • Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.
  • Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.
  • Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.
  • In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Nutrition Facts : @context http, Calories 44, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 317 milligrams, Sugar 1 gram

DRIED MUSHROOM PUREE



Dried Mushroom Puree image

Provided by Mark Bittman

Categories     easy, quick, condiments, side dish

Time 20m

Yield 1 cup puree

Number Of Ingredients 2

1 ounce dried porcini mushrooms (about 1/2 cup loosely packed)
Salt and freshly ground black pepper

Steps:

  • Combine mushrooms with 2 1/2 cups water in 4- or 6-cup saucepan, and turn heat to medium-high. Bring to boil, then adjust the heat so the mixture simmers gently. Cook until mushrooms are tender, 15 minutes.
  • Remove mushrooms with slotted spoon, and place in container of blender. Strain liquid from pan through a paper towel placed in a sieve, or through a couple layers of cheesecloth; there will be about 1 cup. Add most of the liquid to the mushrooms, and puree, adding remaining liquid, if necessary. (Reserve some liquid, if making a risotto or grain dish.)
  • Season to taste with salt and pepper; serve, or cover and refrigerate. Bring back to room temperature before serving.

Nutrition Facts : @context http, Calories 42, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 33 milligrams, Sugar 0 grams

CHEF JOHN'S CREAMY MUSHROOM SOUP



Chef John's Creamy Mushroom Soup image

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

MUSHROOM PUREE



Mushroom Puree image

Make and share this Mushroom Puree recipe from Food.com.

Provided by Claudia Wey

Categories     Vegetable

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 cup Spanish onion, chopped
2 teaspoons garlic, chopped
1/4 cup red wine
4 portabella mushroom caps, chopped
1/2 cup mushroom, button chopped
1/4 cup dried porcini mushrooms, reconstituted and chopped
1 teaspoon fresh rosemary leaf, chopped
1/2 cup heavy cream
kosher salt, as needed

Steps:

  • Place oil in hot pan. Saute onion and garlic until translucent.
  • Deglaze with wine.
  • Add mushrooms and cook until soft.
  • Add rosemary, cream and salt and reduce slightly. Puree. Makes 1 cup or enough for 2 pizza dough rounds.

Nutrition Facts : Calories 358.8, Fat 29.2, SaturatedFat 14.7, Cholesterol 81.5, Sodium 36.6, Carbohydrate 16.6, Fiber 3.4, Sugar 5.3, Protein 6.5

DRIED MUSHROOM PUREE



Dried Mushroom Puree image

It isn't often that you can make a condiment with a single dried ingredient, but since dried mushrooms have become widely available, that occurrence has become more common. If you simmer dried mushrooms until tender, then toss them in a blender with their cooking liquid, you get a thick puree, potent and delicious, something you can use wherever you'd use salsa or even ketchup. You can use any dried mushrooms for this condiment, from the extremely inexpensive shiitakes (also called "black mushrooms") sold at Asian markets to the prince of dried mushrooms, the porcini. Smoky porcini (usually imported from Chile or Poland) are really good here.

Yield makes 4 servings

Number Of Ingredients 2

1 ounce dried porcini (about 1/2 cup loosely packed)
Salt and freshly ground black pepper

Steps:

  • Combine the mushrooms with 2 1/2 cups of water in a 4- or 6-cup saucepan and turn the heat to medium-high. Bring to a boil, then adjust the heat so the mixture simmers gently. Cook until the mushrooms are tender, about 15 minutes.
  • Remove the mushrooms with a slotted spoon and put in a blender. Strain the liquid through a paper towel put in a sieve or through a couple of layers of cheesecloth; there will be about 1 cup. Add most of the liquid to the mushrooms and puree, adding the remaining liquid if necessary to allow the machine to do its work.
  • Season to taste with salt and pepper and serve or cover and refrigerate for up to a couple of days.
  • While the basic sauce mushroom, salt, pepper, and water is surprisingly complex, you can give it additional depth by adding one-or all-of the following to the blender during step 2:
  • A peeled shallot or small garlic clove
  • 1 teaspoon or more fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 tablespoon or more port, tomato paste, or soy sauce In each case, be sure to taste the puree before you remove it from the blender; the mushroom flavor is so strong that it may take a relatively large quantity of a complementary ingredient to make an impression.

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