Mushroom Syrup Recipes

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MUSHROOM BROTH AND SYRUP



Mushroom Broth and Syrup image

The recipe from Simple Cuisine reduces down to make a mushroom syrup that you serve as a rich sauce.

Provided by drhousespcatcher

Categories     Stocks

Time 35m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 7

2 tablespoons sweet butter
1 lb white button mushrooms, quartered
salt and pepper
2 shallots, peeled and sliced
1 garlic clove, peeled and sliced
2 cups water, see recipe
2 tablespoons minced parsley

Steps:

  • In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
  • Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
  • Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
  • Syrup:.
  • Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
  • For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.

Nutrition Facts : Calories 339.5, Fat 24.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 44.9, Carbohydrate 23.1, Fiber 4.8, Sugar 7.6, Protein 15.7

MAPLE-ROASTED MUSHROOMS



Maple-Roasted Mushrooms image

The sweetness of pure maple syrup is a tasty match for a meaty Portobello mushroom. These are great served between slices of bread such as ciabatta to soak up the lovely juices.

Provided by English_Rose

Categories     Low Protein

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

4 large portabella mushrooms
4 tablespoons extra virgin olive oil
4 garlic cloves, sliced
2 tablespoons maple syrup
2 teaspoons cider vinegar
1 pinch dried thyme
salt and pepper

Steps:

  • Preheat the oven to 400°F
  • Wipe the mushrooms with a clean, damp kitchen paper and cut out the stems. Mix the olive oil and garlic together in a bowl, then brush the garlic infused oil over the underside of the mushroom caps. Lay the mushrooms gill-side up on a baking sheet and lightly score with the tip of a sharp knife, taking care not to cut all the way through the caps.
  • Drizzle the maple syrup and vinegar over the gills, then sprinkle with thyme and season with salt and freshly ground black pepper. Lay the oily garlic slices over the surface and finish with the remaining oil. Roast in the oven for 15-20 minutes, or until soft, juicy and sizzling.

Nutrition Facts : Calories 344.9, Fat 27.4, SaturatedFat 3.8, Sodium 13.8, Carbohydrate 24, Fiber 2.7, Sugar 15, Protein 4.6

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

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