Posts Tagged ‘mushroom recipe’

Cream of Mushroom Soup

Chef Billy Parisi is back to share his umami-rich cream of mushroom soup recipe; sure to please during the Thanksgiving season!

Creamy Of Mushroom Soup By Chef Billy Parisi

As soon as the weather even hints that cold is on the way, I’m making soup especially a Cream of Mushroom Soup! This year in Chicago though we’ve been incredibly spoiled with this 60° weather we’ve been having. It’s crazy to think that Thanksgiving is just a few weeks away and it’s still nice out. Regardless, I’ll take it, but that still doesn’t mean I haven’t been whipping up some delicious soups!

Creamy Of Mushroom Soup By Chef Billy Parisi

I love to get it out of the norm when it comes to cooking traditions especially things like thanksgiving. I mean I have been eating turkey for 34 years of my life and I’m over it, no offense. I want prime rib, roasted potatoes, cheese cake, just something that is different. In fact I think planning a coursed meal should be in store for your Turkey Day! Start with a small appetizer, then a soup, salad, entrée, and finally dessert.

I’ll give you a quick lesson on soup. It’s the most important course in any meal because so often it is the first and heck if you can’t get soup right what makes anyone think you know how to cook an entrée? Soup requires time, love, and lots of browning in fat. Mushrooms for example make for the perfect hearty soup. Combine then with bacon, cream, garlic and parsley and you’ve got a simple delicious soup that will for sure be a favorite at your Turkey Day Table!

Creamy Of Mushroom Soup By Chef Billy Parisi

Since I know bacon and mushrooms go so well together I decided I would render some bacon fat and roast off some onions, celery, garlic and mushrooms in the fat so that it can infuse all that delicious pork flavor. From there I deglazed with white wine, see the gif below, and then added in some chicken stock and simmered on low for an hour.

To me soups are all about toppings so some garlic and Parmesan sourdough croutons were a must for this soup. Here’s how easy they are to make. Toss some sourdough cubes in a bowl with some melted butter, fresh chopped garlic, Parmesan cheese, salt and pepper and bake in the oven for 20 minutes on 375°, boom croutons!

Creamy Of Mushroom Soup By Chef Billy Parisi

For the soup itself I used a combination of baby portabellas, button mushrooms, shitake mushrooms and oyster mushrooms. I saved a few extra, seared them over high heat in olive oil and then used them as a garnish. I’m tellin’ you when it comes to soup it’s all about the toppings!

Creamy Of Mushroom Soup By Chef Billy Parisi

Can you imagine how psyched your guests would be if they came to a coursed Thanksgiving Day meal and you started it off with a delicious cream of mushroom soup loaded with umami flavors and roasted vegetables? I mean I’d be impressed.

The day after Thanksgiving is such a great day filled with leftovers and football and there is nothing, I mean nothing more comforting and therapeutic than eating soup on days like that, and this Cream of Mushroom Soup is perfect for it!

Creamy Of Mushroom Soup By Chef Billy Parisi

Cream of Mushroom Soup

Yield: Makes 1 gallon

8 slices of chopped bacon
1 small diced yellow onion
6 small diced stalks of celery
4 finely minced cloves of garlic
1 pint of button mushrooms
1 pint of baby portabella mushrooms
1 cup of shitake mushroom caps
1 cups of oyster mushrooms, stems removed
¼ cup of flour
1 cup of chardonnay
64 ounces of chicken stock
2 cups of heavy cream
2 tablespoons of chopped fresh parsley
Kosher salt and cracked pepper to taste
Fresh thyme leaves for garnish
shredded Parmesan for garnish

1. In a large pot on high heat render the bacon fat until the bacon lardons become crispy.
2. Remove the bacon and add in the onions, celery and garlic and saute for 8 to 10 minutes over medium-high heat or until lightly browned.
3. Next, add in the mushrooms are cook for 20 to 25 minutes or until the mushrooms are browned.
4. Sprinkle in and stir in the flour until it has been completely mixed in.
5. Deglaze with the white wine and cook until it is almost gone.
6. Add in the chicken stock and bring it to a boil and until it becomes thick.
7. Puree the mushroom soup until smooth with a hand blender or a regular blender.
8. Return the pureed soup to the pot and finish with the heavy cream, parsley, salt and pepper.
9. Garnish with croutons, crispy bacon lardons, fresh thyme and Parmesan.

National Burger Month: Mushroom, Blue Cheese, and Caramelized Onion Burger

Chef Billy Parisi shares his new blend recipe with us just in time for National Burger Month!

I’ve said it before and I’ll say it again. I am ALWAYS on the lookout for the best pizza and best burger, no matter if I’m staying local or traveling. However the best burger I’ve tasted in a long time just happen to come from my very own kitchen, no joke… I know, I know how narcissistic of me, but I just can’t help it. I mean when your burger is almost well done and still so incredibly juicy, tender and flavorful, then you know you’ve got a good one. What’s my secret you ask? While mushrooms of course! I’m sure you are thinking to yourself what mushrooms have to do with making a burger as delicious as I described. It’s really easy actually; all you need is a food processor or some amazing fine chopping skills!

Chef Billy Parisi Blue Cheese Buger

I blended up a combination of domestic and cremini mushrooms until they were almost a puree and simply folded them in with some ground sirloin and few seasonings. The mushrooms act as an amazing filler, to not only save money and extend the amount of burgers I was making, but also to act as a moisture provider to the burger. When I make meatballs I soak bread and fold them into my ground meat to make them ridiculously moist. This is the same process except it is much more flavorful, because they’re mushrooms. They hold so much moisture that it can’t help but add juiciness, tenderness and flavor to the burger. Literally after I grilled and tasted it I was beyond amazed. It was so good we called as many friends as we could to come over and try it and they were blown away. Honestly, after making them this way I don’t think I would do it any other way from now on. In fact if I owned a restaurant, this would for sure be on the menu!

Chef Billy Parisi OnionsChef Billy Parisi Mushrooms

The seasonings are simply a splash of soy sauce, Worcestershire sauce, Tabasco, salt and pepper, and of course pureed mushrooms. You can get even more info about the mushrooms here at

Chef Billy Parisi BeefChef Billy Parisi Burger Toppings

Nothing better than caramelized onions on a burger or for my ultimate burger the addition of onion rings. I make some killer homemade onion rings, which you can get the recipe for here, or simply buy them premade; I won’t judge you. Condiments are all in the eye of the beholder so feel free to serve with it what you’d like, but mine is a blue cheese, bacon and caramelized onion burger on brioche!

Chef Billy Parisi Onion Blue Cheese Buger

Don’t forget to pin the big guy below, enjoy! Please reach out on social media to tell me when you’ve made these and how flippin good they are!

Mushroom, Blue Cheese, and Caramelized Onion Burger

For the Burger:
• 2 pounds of 85/15 ground sirloin
• 1 cup of cremini mushrooms
• 1 cup of domestic mushrooms
• soy sauce to taste
• Worcestershire to taste
• Tabasco to taste
• 2 tablespoons of olive oil, or bacon fat drippings from the cooked bacon
• Kosher salt and cracked black pepper to taste

For the Toppings:
2 thickly sliced sweet onions
• 1 teaspoon of unsalted butter
• 1 teaspoon of sugar
• blue cheese crumbles
• 8 crispy cooked bacon strips
• cooked onion rings (my version is here)
• 8 slices of mozzarella cheese
• 4 toasted brioche buns

Makes 4 burgers

1. Caramelized onions: In a large sauté pan on medium high heat add in the butter and caramelize the onions until golden brown. Add in the sugar to help brown. Note: May take up to 30 to 40 minutes to caramelize.
2. Preheat the grill to high (450° to 550°).
3. Burger: Add the mushrooms to a food processor and blend until smooth. Add the pureed mushrooms to a large bowl and thoroughly mix together with the ground sirloin, soy sauce, Worcestershire, Tabasco, salt and pepper. Form 8 patties with your hands and set on a sheet pan lined with parchment paper.
4. Brush the burgers with the olive oil, season them lightly with salt and pepper, and add them to the grill oiled side down. Once they are on the grill brush the other side with olive oil and season with salt and pepper. Cook for 3 to 4 minutes on each side or until golden brown grill marks have been formed or to your desired internal temperature have been achieved.
5. To keep the flames down use ice cubes were fire is consuming the burger to help tone down the flames and smoke.
6. Toast the brioche buns on the grill for 2 minutes until crispy.
7. To serve: place 1 cooked burger patty down on the brioche bun followed up with a slice of mozzarella cheese and then repeat the process again. Add on 2 tablespoons of the caramelized onions, 2 strips of bacon, and then 1 tablespoon of the blue cheese crumbles. Top it off with a few cooked onions rings, and then of course the top of the bun. Enjoy!

Grilled Portabella, Andouille and Sweet Potato Tacos

Jennifer of Savory Simple shares a mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.

Grilled Portabella Tacos by Savory Simple

Grilling season is finally upon us! Grilling outdoors is one of my absolute favorite things about warm weather months. I can sear ingredients without setting off the smoke alarm and it’s also a great excuse to have friends over for dinner and drinks on the back porch. It’s what spring and summer are all about.

I love making grilled tacos. The charred ingredients add so much flavor and even if the filling is prepared in advance, corn tortillas can be thrown on the grill just before serving to heat things up. This recipe for grilled portabella, andouille and sweet potato tacos are spicy, sweet and a perfect way to enjoy the summer season.

Grilled Portabella, Andouille and Sweet Potato Tacos

Total Time: 15 minutes

Yields: 8 tacos


  • 2 large portabella mushroom caps, wiped clean
  • 2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
  • 2 cooked smoked andouille sausage links
  • 1/4 cup olive oil
  • Juice from one lime
  • salt and pepper
  • 8 corn tortillas

Optional toppings:

  • diced jalapeños
  • cotija cheese
  • pico de gallo


  1. Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.
  2. Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.
  3. Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.
  4. Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).
  5. Add the filling to each taco and serve with optional toppings.


Spring Mushroom Galette

Denise of Chez Us shares a recipe for a springtime mushroom galette that is too pretty not to be shared with guests over a weekend brunch!

I often turn to a savory galette as a dinner main when I am looking for a hearty vegetarian option.  This mushroom galette recipe just happens to be a favorite around our house, and one that my husband Lenny and I created back in the cold winter months.  I remade his wild mushroom version with mushrooms that are available throughout the year at most markets, making it an easy go-to recipe for everyone.

Not familiar with a galette?  A galette is a French term for a flakey, free form cake or tart and is basically made with pie crust dough which you fill with either sweet or savory fillings.  While it may seem like a lot of work to make the dough, roll it out, fill it, and then bake.  It really doesn’t take much time at all, if you make the dough ahead of time, and place it in the fridge until ready to bake.  I often make two batches of dough and freeze half for later use.  When I think I will be on a time crunch for dinner, I take out the frozen dough put it in the fridge, and at the end of the day, I just roll it out and fill.

For a savory galette, I like to add fresh herbs in with the flour before mixing in the water.  For this mushroom galette, I used fresh thyme, but tarragon also works nicely as both herbs pair well with earthy mushrooms.  To keep up with spring and lighter meals of summer, I also added thin slices of fresh fennel, as it is also a vegetable that pairs really well with mushrooms.

Mushrooms are a staple in our kitchen, and I often have at least two varieties tucked away in the fridge for easy go-to dinners such as this mushroom galette.  For this particular recipe that I am sharing today, I used cremini and white button mushrooms, as that was what was available at the market.  I have also used portobello and shiitake, as well as a mixture of all four.  Do whatever tickles your tastebuds.  The nice thing about using mushrooms in this galette it that they add a hearty and meaty texture without the meat.  Just pair with a green salad, and you are on your way to enjoying a meal that will please.

Mushroom Galette


  • food processor
  • baking sheet
  • parchment paper
  • rolling pin
  • pastry brush


  • 2 cups all-purpose flour
  • 8 ounces butter
  • 1 tablespoon fresh thyme, finely minced
  • 1/2 teaspoon salt
  • 1/2 cup ice water
  • 3 tablespoons olive oil
  • 1/3 cup yellow onion, finely minced
  • 3 garlic cloves, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • 1 small fennel, fonds removed and white bulb thinly sliced
  • 1/2 pound cremini mushrooms, cleaned, stem removed and thinly sliced
  • 1/2 pound white mushrooms, cleaned, stem removed and thinly sliced
  • 1/4 teaspoon dijon mustard
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup italian parsley, finely chopped
  • 1/4 cup chives, finely chopped


  1. Place the flour, 1 tablespoon of thyme, salt and butter in a food processor.  Pulse until crumbly.
  2. Drizzle in the ice water until the dough comes together.
  3. Knead the dough with your hands to form a large disk.  Wrap in parchment paper and place in the fridge for at least 30 minutes.
  4. Preheat oven to 400.
  5. Line a baking sheet with parchment paper.
  6. In a large frying pan add the olive oil over medium heat.  Add the onion to the pan, stir and cook until soft.
  7. Add the garlic and thyme, then stir, and add the fennel.  Cook over medium heat until lightly caramelized, about 5 minutes.
  8. Toss in the mushrooms, stir and cook over medium heat for 7 minutes.
  9. Stir in the Dijon, then remove from the heat.  Set aside.
  10. Lightly flour the counter top, then roll out the dough into a large circle, about 14″ – 16″ and 1/8″ thick.  Transfer the dough to the baking sheet.
  11. Place the mushroom filling over the dough, leaving about 1/2″ border.  Bring the edges of the dough up and over the filling, overlapping where need be.
  12. Mix the egg with the 1 tablespoon water, using a pastry brush lightly brush the edges of the dough.
  13. Bake the galette for 35 – 45 minutes, until the dough is golden brown.
  14. Remove from the oven, and let sit for 5 minutes.
  15. Toss the parsley and chives together, then scatter over the galette just before serving.

Mushroom Meal Makeover: Tacos

An easy family favorite, tacos have long been a go-to for busy families looking for a quick and delicious weeknight dinner that’s customizeable to individual tastes. Between variations in shells and toppings, anyone can find a favorite with this versatile recipe. For those looking for a boost of savory umami flavor, look no further! Whether blended with ground meat or topping your favorite spice blend, mushrooms are a hearty addition to any taco recipe.

To celebrate the mighty mushroom taco, we’ve rounded up a number of our favorite recipes. You’ll also find a recipe for a basic blended mushroom taco from Cherry Creek Nutrition, perfect for anyone looking to get started in creating a signature taco that amps up the nutritional factor.

What’s your favorite way to cook up this dinner staple?


courtesy of Cherry Creek Nutrition

2 Tbsp olive oil

1 lb white button mushroom (pulsed in food processor into small bits- not pureed!)

1 lb 97% lean ground beef (organic & grass fed if possible)/ or ground turkey or chicken

1-2 Tbsp taco seasonings or chili powder

1 tsp salt

Taco shells

shredded lettuce, diced tomatoes

Heat the oil in skillet, add mushrooms and salt. Cook for about 8-10 minutes until moisture disappears. Add ground beef, chicken or turkey, break up and cook thoroughly. Add 1-2 tbsp taco seasoning of choice and mix altogether- may need to add a little water.

Serve in taco shells, topped with shredded lettuce and chopped tomatoes. Delicious!