Delighted, delighted, delighted to find a mushroom purveyor at the Hyde Park market on Sun. Sheltowee Farm Gourmet Mushrooms in Salt Lick, KY had beautiful shitake, the last of which I purchased as a late arriver.
A great quick meal:
- 2 oz dried porcini mushrooms
- 4-5 C vegetable stock
- 1-1/2 C rough-chopped onions
- 3 garlic cloves, sliced
- 16 oz shitake mushrooms, wiped clean, sliced
- 3 tsp fresh tarragon, chopped, or 2 tsp dried
- 3 Tbsp flour
- 2 C whole milk
Heat 1+ C vegetable stock; add dried porcini, remove from heat and let mushrooms rehydrate until soft enough to coarsely chop. Set aside.
In a large pot, sweat chopped onion in 2 Tbsp olive oil until soft and translucent. Add sliced shitake and saute 7-8 minutes until tender and lightly browned. Add garlic; saute 1-2 minutes. Add flour; cook until no raw flour remains. Add tarragon. Add vegetable stock, reserved stock with porcini and milk. Simmer 10-12 minutes; season with salt and pepper.
Soup may be served when thickened or pureed in a food processor in small batches. Serve with a simple green salad.
Separate post on Sheltowee in the pipeline.