Posts Tagged ‘Healthy Delicious’

Mushroom Soup with Red Wine and Brie from Healthy Delicious

This week’s featured contributor is Lauren- the voice behind Healthy Delicious and the mind behind combining three great things in one delicious dish for this week’s recipe.

The leaves are changing in the northeast. The air is cold and crisp. It’s dark out by the time dinner is ready to be served. Lazy nights drinking wine on the patio have quickly been traded for evenings spent indoors, looking for ways to keep warm that don’t involve turning the heat on.

It’s in weather like this that I always start going through my soup recipes,  searching for options that are warm and comforting but that aren’t too heavy an wintery. This mushroom soup is one of my favorites. Earthy mushrooms are balanced out by a rich broth that gets an added layer of flavor from a hefty dose of red wine – any red you have open will work, but I like to use something slightly sweet like a zinfandel. A surprise portion of baguette and creamy Brie hidden in the bottom of the bowl melts into the soup and adds a touch of creaminess and an oh-so-French flair. With soup like this to look forward to, I almost don’t mind the end of summer.

Mushroom Soup with Red Wine and Brie

  • 2 Tbs butter
  • 2 Tbs olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 6 oz crimini mushrooms, quartered
  • 4 oz oyster mushrooms, sliced
  • 4 cups beef stock
  • 1 cup red wine, such as Zinfandel
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • 4 oz baguette, cut into 8 slices
  • 4 oz Brie cheese
  • Salt and Pepper

Melt the butter and garlic in a soup pan set over medium heat. Add the onions and garlic and cook until soft and golden, about 15 minutes. Add the mushrooms and cook for another 5 minutes. Stir in the stock, wine, bay leaves, and thyme. Bring to a boil, the reduce heat and simmer for 30 minutes. Remove and discard bay leaves. Season to taste with salt and pepper.

Spread each baguette slice with some Brie. Place two slices in the bottom of each of four bowls. Spoon the hot soup over top to melt the cheese.

Serves 4.

Mushroom Stroganoff Presented by Healthy Delicious

This week’s Featured Contributor hails from a beautiful site with a fresh focus. Healthy. Delicious. offers straightforward fare that packs in rich flavors without a lot of  extra work. The result? Beautiful food, manageable ingredients and meals that live up to the header as both healthy and delicious.

One night, my husband and I were watching Bizarre Foods when – in a rare occurrence for that show – we both turned to each other and said “we need to make that!” In the episode we had on, Andrew traveled to Russia and had been served a very unusual version of stroganoff where beef and caramelized onions were cooked together with sherry and sour cream was served on the side.

While stroganoff hadn’t been something we would have made before – I typically found it to be too heavy and too bland; he had only ever had the hamburger helper variety – this version quickly became one of our favorite meals and our default for when we didn’t know what else to cook. It was cheap, easy comfort food. But as with most comfort food, there was a problem: the recipe relied almost exclusively on meat and carbs, offering very little in the way of nutritional value.

So one night, I decided to take this one step closer to a traditional stroganoff and up the nutritional ante by adding mushrooms. To our surprise, the dish tasted exactly the same as it always had, the mushrooms were almost indiscernible. As we made the dish again and again, we continued to increase the mushrooms and decrease the beef until we came to this final all-mushroom version that – in addition to being far lower in calories and higher in vitamins than the original – is actually even more mouth-watering than the original.

Where most stroganoffs are rich messes of overcooked meat in goopy sauce, this mushroom version is light and fresh with bright, floral notes from the sherry and a little bit of spice. A dollop of sour cream added to each diner’s plate adds a touch of creaminess without thickening the sauce too much.

Note: In order to prevent the dish from being too one-note, I like to use two different types of mushrooms – one cut into large chunks and the other sliced thinly. If you prefer to use only one type of mushroom, you can provide some textural interest to the dish by keeping 2/3 of them larger and slicing the rest. Using all sliced mushrooms will result into a mushy stew.

Mushroom Stroganoff

  • 1 Tbs olive oil
  • 1 tsp butter
  • 1 onion, sliced
  • 2 cups crimini mushrooms, quartered
  • 1 cup shitake mushrooms, sliced
  • 1/4 cup + 2 Tbs cooking sherry, divided
  • 1 tsp sage
  • 1 pinch salt
  • 1 Tbs whole peppercorns
  • 1-2 Tbs cracked pepper
  • 1 tsp cornstarch
  • Egg noodles and sour cream for serving

Melt the olive oil and butter together in a heavy pot set over medium heat. Add the onions and cook, stirring occasionally, until they become very soft and begin to turn golden – about 10 minutes. Add the mushrooms, 1/4 cup sherry, sage, salt, peppercorns, and pepper. Whisk in the cornstarch. Bring to a simmer and cook for 10 to 15 minutes or until the mushrooms soften and the liquid has cooked off. Turn the heat to high and add the remaining sherry and cook for 1 to 2 minutes, allowing it reduce into a thick sauce.

Serve over top of noodles with a dollop of sour cream.

Serves 4.

2010 Mushroom Channel Contributors

Featured Contributor

The wait is over.  After considering every awesome entry until the last possible minute, your Mushroom Channel team is thrilled to announce the ten official contributors for 2010.  Sincere gratitude is in order for everyone who took the time to write us an email, expressing love for mushrooms. The process of going through the submissions warmed our fungi-friendly hearts.

Without further ado, the 2010 Mushroom Channel Contributors are…

Colleen from Foodie Tots

Erika from In Erika’s Kitchen

Kate from Savour Fare

Lauren from Healthy Delicious

Mardi from Eat Live Travel Write

Patti from Worth the Whisk

Paula from Bell’Alimento

Rachael from Fuji Mama

Sabrina from Rhodey Girl Tests

Susie and Chelsee from We Are Not Martha

To our contributors, be on the lookout for an email from the Mushroom Channel editorial staff to talk through details.  To our readers, be on the lookout for a new post from one of these contributors every week starting April 26.