Posts Tagged ‘shiitake mushrooms’

Creamy Roasted Mushroom Parsnip Soup

Soup weather is here, meaning it’s time to get out of the cold and curl up with a big bowl (or two!). This creamy soup by Chez Us is rich, smooth, and believe it or not, doesn’t contain any dairy. It’s a great option for lunch or dinner.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

I use to be more of a fair weather cook which meant I enjoyed the warmer seasons and took full advantage of summer’s bounty. Now, I have to admit that I am more of a cold weather home chef and enjoy nothing more than the comfort of a hearty soup or stew to warm up chilly evenings. The days and nights have finally begun to chill down in California, and I have begun taking advantage by making big pots of hearty soups. This recipe for Roasted Mushroom Parsnip Soup came about after a trip to London where I fell in love with a similar hearty recipe.

I am big on making creamy soups that do not require dairy to create that smooth, creamy texture. I achieve this indulgent bowl of soup, by using ingredients that are rich in flavor, cooking them long and slow, then pureeing in a food processor. Everyone is surprised at how flavorful the soups are without the added richness of cream or milk.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

The depth of this recipe comes from roasting the mushrooms and parsnips before simmering with the other ingredients. While I roast root vegetables all the time, I did not begin working on roasted mushroom recipes until recently. I LOVE the character that comes with roasting mushrooms, even more so than sautéing them. Roasting the mushrooms adds a crazy depth to an already delicious ingredient by bringing out the earthy flavor and creating a rich, caramelized color.

Creamy Roasted Mushroom Parsnip Soup by Chez Us

Roasted Mushroom Parsnip Soup

What I love the most about this winter recipe is how easy it is to make, and how rich and flavorful it is.

Ingredients:
1 pound cremini mushrooms, cleaned and cut into quarters
1 pound parsnips, peeled and cut into 1″ pieces
3 tablespoons + 2 teaspoons olive oil
1/3 cup leek, whites only, thinly sliced
1 clove garlic, smashed
1 teaspoon dried thyme
5 cups vegetable stock
1/4 pound shiitake mushrooms, cleaned and thinly sliced
2 tablespoons olive oil
1 clove garlic, finely minced
sprigs of thyme
kosher salt, to taste
black pepper to taste

Method:
• Preheat the oven to 425.
• Place the parsnips on a baking sheet, drizzle 1 tablespoon of olive oil over the top and toss to mix. Roast for 15 minutes.
• Remove the parsnips from the oven and add the mushrooms. Drizzle the remaining 2 tablespoons of olive oil over the top, using a spoon stir to mix. Roast for 15 minutes.
• In a dutch oven heat 2 teaspoons of olive oil over medium low heat, then add the leeks. Stir and cook until soft, about 3 – 5 minutes.
• Add 1 of the cloves of garlic (the smashed one). Stir.
• Then add the mushroom mixture, thyme and the stock. Stir.
• Bring to a boil, then lower the heat to a very low simmer and cook for 30 minutes.
• Let cool for 5 minutes.
• Using a food processor, in batches puree the mixture until smooth.
• Return to the dutch oven. Season with salt and pepper then gently reheat over very low heat.
• In a small saucepan heat the 2 tablespoons of olive oil over medium low heat. Add the shiitake mushrooms, stir and cook until lightly golden. This will take about 5 minutes. Stir in the garlic and season with salt and pepper.
• To serve place some of the soup in a soup bowl, garnish with some of the shiitake mushrooms and a sprig of thyme.

Tagliatelle Pasta with a Light Mushroom Sauce

Denise from Chez Us shares her tasty Tagliatelle Pasta with a Light Mushroom Sauce with us!

Tagliatelle Pasta with a Light Mushroom Sauce by Chez Us

June is here, and it is time to start thinking about eating lighter during the hot summer months.  As I write those words I think to myself that it is rather funny, as being in the Bay Area, June is the coldest summer ever, and we are still enjoying hearty comfort food.  Regardless, this recipe for  Tagliatelle Pasta with a Light Mushroom Sauce is not only perfect as lighter fare, but it is comfortable food as well as being a quick and easy dinner option.

Tagliatelle Pasta with a Light Mushroom Sauce by Chez UsTagliatelle Pasta with a Light Mushroom Sauce by Chez Us

If you are like me, I always have a stash of mushrooms tucked into the vegetable bin, as they can go from breakfast to dinner in a matter of a few ingredients.  In our home, Wednesday tends to be the busiest evening for us, and this dish makes it on to the table very often.  It is quick and I can have dinner on the table within 30 minutes.

I like to use a mixture of mushrooms from earthy cremini to tender white buttons.  Shiitake mushrooms add a bit of mystery to a dish, as well, their texture is really outstanding.  I simply sautéed the mushrooms with olive oil, shallots and garlic;  I use green garlic when in season.  There is enough moisture in the mushrooms that it is not necessary to add any stock or water.  Besides the mushrooms, I use thyme as well as some heat with chili flakes which enhances the flavors of the mushrooms.  If I have a jar of artichoke hearts in the pantry, I roughly chop them and toss in before serving.

What are some of your favorite fresh and light mushroom recipes for summer time dining?  I am sure you will enjoy this refreshing recipe as much as we do.

 

Tagliatelle Pasta with a Light Mushroom Sauce

** serves 4

Ingredients

1 package of tagliatelle pasta (serves 4)
3 tablespoons olive oil
1 medium shallot, finely minced
2 garlic cloves, finely minced
12 cremini mushrooms
12 white mushrooms
12 small shiitake mushrooms
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 teaspoon (more or less depending on heat) chili pepper flakes
1 6 ounce jar marinated artichoke hearts, roughly chopped – optional
kosher salt and black pepper to taste
asiago cheese

Method:

1. Thinly slice the mushrooms and set aside.

2. In a large frying pan over medium low, heat the olive oil, then add the shallots and garlic.  Cook until soft, about 3 minutes.

3. Add the mushrooms, stir and cook over medium low until caramelized and soft.  This step will take about 6 – 10 minutes depending on the heat of your stove.

4. Stir in the thyme and chili flakes, then remove from the heat.

5. Cook the pasta according to package directions.

6. Drain the pasta, then immediately toss with the mushrooms and a drizzle of olive oil.  The heat of the pasta and the moisture on left from draining will heat the mushrooms.  At this point if you are using the artichoke hearts stir them in.

7. Season to taste with salt and pepper.  Grate cheese over the top.

8. Serve.

9. Eat.

Wordless Wednesday from The Bitten Word

We bring this beautiful Wordless Wednesday offering to you as a voice from the past (cue the movie music).  Monday, to be exact. Typically, we scan a full week for our WW offering.  This week, this post from The Bitten Word popped up in our reader and it was love at first site.

Grilled Steak and Arugula Salad with Shiitake Mushrooms and White Beans.

Proceed with the delicious silence.