The Forever Discussion: Mushrooms

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.

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