There is something about mushrooms that feels so rich and decadent.. It is simple to make but rich in flavor and aroma and instantly became a family favorite! Bon appétit!
*To make a bouquet garnis combine a couple of sprigs of fresh rosemary, oregano and thyme. Tie together with twine. If you do not have fresh herbs use 1/2 tsp each of dried rosemary, oregano and thyme. Place in small square of cheese cloth and tie with twine to close.
** for a dairy free version replace the crême fraîche or Greek yogurt with coconut milk or omit altogether.
- 2 Tablespoons extra Virgin Olive Oil
- 1 bouquet garnis *
- 8 garlic cloves - crushed
- 4 Cups organic vegetable stock
- 4 Ounces Shiitake Mushrooms
- 6 Ounces Portabella Mushrooms
- 2/3 Cups Marsala or Madeira wine
- fresh ground Celtic salt and pepper to tasteIn a large crock pot heat olive oil Add chopped onion and sauté over low heat until
- 16 Ounces Crimini Mushrooms
- 1 onion - coarsely chopped
- crême fraîche or Greek yogurt
- fresh ground pepper
- fresh parsley
Medley of Mushrooms Soup - Recipes
Wintry Mushroom Soup
Perfectly Balance Your Plate
Serve with an open-faced or half sandwich made with 1 slice whole-grain bread, 1 ⁄2 tbsp mayo, 1 ⁄2 cup lean protein (chicken or canned salmon), and 1 ⁄2 cup leafy greens.
Toppings (optional): chopped parsley
- In a large bowl, whisk together seasoning with milk set aside.
- In Wok, heat butter over medium-high heat. Add mushrooms sauté until lightly browned, about 5 min.
- Add reserved seasoning mixture bring to a boil, stirring often. Simmer until thickened, 1–2 min.
Per serving (about 1 cup): Calories 210 , Fat 10 g (Saturated 6 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 340 mg, Carbohydrate 19 g (Fiber 1 g, Sugars 1 g), Protein 10 g.
Save prep time and buy a package of pre-sliced mushrooms. Or mix and match—choose your favourite kinds for a medley of flavour. You’ll need a generous 1 ⁄2 lb (225 g) whole mushrooms.
Savory Mushroom Medley with Thyme
These buttery mushrooms get an herby boost from fresh thyme leaves.
large shallots, finely chopped
white mushrooms, trimmed and quartered
shiitake mushrooms, stems removed, cut into 1-in.-thick slices
oyster mushrooms, cut in half if large
cloves garlic, finely chopped
fresh thyme leaves, plus sprigs for garnish
- In deep 12-inch skillet, heat butter one medium-high. Add shallots cook stirring, 1 minute. Stir in mushrooms, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper cook 12 to 15 minutes or until mushrooms are tender and browned and liquid has evaporated, stirring frequently.
About 85 cals, 3 g protein, 7 g carbs, 6 g fat (4 g sat), 1 g fiber, 205 mg sodium.
If desired, add 1/2 cup fresh or dried morels with the mixed mushrooms. If using dried mushrooms, place the dried morels in a bowl and cover with 1 cup warm water. Let stand until softened, about 5 minutes. Drain rinse out the bowl. Put the morels back in the bowl and cover with water again. Gently swish and rub your fingers against the outsides to release all the grit. Drain and rinse bowl again. Repeat until the water runs clear. Morels have a lot of dirt and grit, so you may have to repeat this up to 5 times. If using fresh mushrooms, place mushrooms in a pan or bowl. Cover with water add 1/2 teaspoon salt. Soak for 10 to 15 minutes. Drain and rinse. Repeat two more times. Pat mushrooms dry.
Mushroom Medley Scape Soup
A simple and elegant mushroom medley scape soup by Joelle Amiot of jarOhoney. The minimal ingredients allow for the robust flavors of fresh varietal mushrooms to shine through. If you’ve just recently returned from the Farmers Market with a bundle of mushrooms this is the perfect recipe to try. Enjoy!
- 1 cup whole raw organic cashews
- 3 1/2 cup filtered water
- 5 cups chunked mixed organic mushrooms (I used 2 cups white button mushrooms, and 3 cups mixed of Trumpet Royal, Forest Nameko, Velvet Pioppini and Maitake Frondosa varieties, equal parts) PS- I saved the smallest mushrooms for garnish-optional (see picture above)
- 5 raw organic garlic scapes, wash well
- 1 large organic cherry bomb pepper, halve, de-seed and fine chop
1. In your blender, grind the cashews to a fine meal.
2. Add 1 cup water and blend on high for 1 minute. Now add 2 cups mushrooms and blend well.
3. Add the rest of the water and mushrooms and blend on high until smooth.
4. Snap the woody ends off 4 of the garlic scapes and break them into quarters. Add to the blender and blend on high until smooth, about 2 minutes–this is your soup mixture.
5. Fine slice the 1 remaining garlic scape for garnish.
6. Heat the soup mixture on low heat until it reaches 105 degrees F [use a calibrate thermometer to be sure].
7. Place in serving bowls and garnish evenly with the scape slices, cherry bomb dices, and mini mushrooms if you saved them like I did.
Trader Joe’s Recipe: Mushroom Medley Farro Soup
It’s another Trader Joe’s dinner hack! Using just 4 ingredients from Trader Joe’s – vegetable broth, marinara sauce, 10-minute farro and frozen mushroom medley – you can literally throw together soup in minutes, no chopping or other prep required. It’s a dump, stir and serve sorta soup that’s perfect for rushed weeknights.
- 32 oz. Trader Joe’s Hearty Vegetable Broth
- 18 oz. Trader Joe’s Traditional Marinara Sauce
- 1 bag Trader Joe’s 10 Minute Farro
- 1 bag Trader Joe’s Mushroom Medley (frozen)
Combine vegetable broth with marinara sauce in a large saucepan. Bring to a simmer. Pour in the farro, stir, cover and continue to simmer for 10 minutes.
Stir in the frozen mushrooms. Continue to simmer 3-4 minutes, uncovered, or until mushrooms are heated through. Simmer longer for more tender farro. Soup will thicken the longer it cooks. Season to taste with salt and pepper and serve.
- ⅔ cup white vinegar
- ⅔ cup vegetable oil
- ⅓ cup chopped onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ⅛ teaspoon garlic powder
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 cup fresh broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced fresh mushrooms
In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil cover, reduce heat and simmer 12 minutes.
In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
- Serving Size: 1 Cup (240mL)
Servings Per Container: 4
- Amount Per Serving
- Calories: 80 Calories from Fat 25
- Total Fat 3g
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 420mg
- Total Carbohydrates 12g
- Fiber 1g
- Total Sugars 1g
- Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The most accurate information is always on the label on the actual product. We periodically update our labels based on new nutritional analysis to verify natural variations from crop to crop and at times formula revisions. The website does not get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied on.
Assorted mushrooms are seared with butter, creating a savory topping that compliments the spice of Maruchan GOLD Spicy Miso Ramen. Each bowl is also topped with 2 soft-boiled egg halves and garnished with scallions and thinly cut nori.
- 2 packages of Maruchan GOLD Spicy Miso Ramen
- 12 oz assorted mushrooms, trimmed
- 1 tbsp cloves garlic, minced
- 1 tbsp unsalted butter
- Kosher salt to taste
- coarsely ground black pepper, to taste
- 2 eggs
- 2 tbsp scallions, sliced
Boil 3 inches of water in a medium pot and once boiling, gently place 2 eggs in the water with a spoon. Simmer for 6 minutes. Cool and peel.
Heat a cast iron skillet on high. Melt butter on medium high heat and sear mushrooms by spreading them out in a single layer. Cook for 1 minute, or until golden brown, then flip and leave for another minute to sear the other side. Place the cooked mushrooms aside on a plate.
In the same cast iron skillet, melt 1 tsp butter on medium heat and sauté finely chopped garlic for 30 seconds. Add seared mushrooms back into the pan, sprinkle salt and pepper and toss. Turn off heat.
Boil 4 cups of water in a medium pot and cook 2 packages of Maruchan GOLD Spicy Miso ramen for 3 minutes. Allow noodles to soften slightly, and then gently spread them apart.
Prepare Soup Base
Place contents of soup base in each serving bowl, divide noodle broth and stir.
Divide & Serve
Divide ramen noodles in soup bowls, top with mushrooms and 2 egg halves, then garnish with sliced scallions and thinly cut nori.
Creamy Mushroom Soup
Heat 2 tablespoons butter in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. Cook them until dark golden brown, stirring occasionally, about 5 minutes. Season with salt and pepper, then remove them from the pot and set them aside.
In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and add the rest of the mushrooms, along with the onion, celery, and thyme. Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes.
Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. Slowly add the wine or sherry, stirring while you add. Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock. Keep stirring to reduce the likelihood of lumps.
Bring to a simmer and cook for 20 minutes, stirring occasionally. Remove it from the heat and let it cool for 20 minutes. Transfer to a blender (make sure it is just warm or cool at this stage---blending hot soup is dangerous!) and puree until mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use an immersion blender in the pot if you have one, and you don't have to let the soup cool first.) Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings.
Serve warm with reserved mushrooms on top and crusty chunks of warm bread.
Have I ever told you that mushrooms are one of my most favorite foods of all time? Well, if I haven&rsquot&hellipthey are. In fact, as much as I hate and loathe bananas, that&rsquos how much I love and adore mushrooms. Or, to put a finer point on it: If bananas are my death, mushrooms are my life. Or I&rsquoll lay myself even more bare: Bananas make me want to run and hide Mushrooms make me want to dance and sing.
And this soup? Well, it not only makes me want to dance and sing, but it also makes me want to sculpt, write, create, and shout from the rooftops everything that is mysterious and wonderful about fungi. It is creamy and magical, enchanting and romantic, and just the antidote for this cold snap we&rsquove been in!
(Sorry for all the excessive language. Maybe someday I&rsquoll just start a cooking post with something like &ldquoI like mushrooms. Here&rsquos a tasty soup.&rdquo)
Watch the video: Gourmet u0026 Exotic Mushroom Medley. Southwest Mushrooms (January 2022).