Mushrooms: earthy and satisfying delights

This easy soup is full of mushroom flavor as the mushrooms are roasted first before the rest of the ingredients are assembled.  used fat free half and half along with half a potato to help create a creamy texture without added fat, and I kept the garnish on the soup simple, topping each bowl with some sautéed mushroom slices as well as some fresh thyme. Other garnish ideas to consider would be toasted slices of crusty bread topped with goat cheese, or crumbled crispy pancetta bits.

 

3 Tablespoons Olive Oil

3 Pounds Mixed Mushrooms (Button, Shitake, Cremini, or Portobello), Cleaned & Chopped

1 Cup Chopped Onions

3 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/2 Medium Potato, Peeled & Cubed

4 Cups Chicken Broth

1 Teaspoon Chopped Fresh Thyme

1/3 to 1/2 Cup Fat Free Half & Half

 

Sautéed Sliced Mushrooms

Fresh Thyme Leaves

Preparation:

Preheat oven to 400 degrees F.

 

Place the mushrooms and onions on a large baking sheet and drizzle with the olive oil. Toss the mushroom mixture with the oil, season with salt and pepper, and roast for 20 minutes.

Stir the mushroom mixture and add the garlic, stirring to mix, and continue to roast another 10 minutes.

Place the mushroom mixture into a stock pot along with the chicken broth, thyme, and diced potato.

Bring to a boil, then reduce the heat to a simmer and cook until the potato is soft, about 20 minutes.

Taste, and adjust salt and pepper. Use an immersion blender to puree the soup until smooth.

Return the soup to the pot, and add as much half and half as desired, and heat until thickened. Keep the soup warm until needed.

Serve the soup into individual bowls garnished with the mushrooms and fresh thyme leaves.

 

I love scalloped potatoes and enjoy adding different ingredients to create new versions like this potato, mushroom and goat cheese dish which is creamy on the inside with a crispy cheese top crust. This dish is delicious with roasted or grilled meat and actually reheats well the following day. I added pancetta to this dish as well which created a really hearty flavor but you could leave the pancetta out if you prefer.

 

6 Ounces Chopped Pancetta

2 Tablespoons Butter

1 Pound Baby Bella (Or Portabella) Mushrooms, Sliced

1 Tablespoon Minced Garlic

2 Tablespoons All-purpose Flour

1 to 1/2 Cups Whole Milk

1 Cup Whipping Cream

10 Ounces Goat Cheese (Soft, Creamy Variety)

1/3 Cup Plus 2 Tablespoons Freshly Grated Parmesan Cheese

1 3/4 Teaspoons Salt

1/2 Teaspoon Ground Black Pepper

2 Pounds Yukon Gold Potatoes, Peeled & Thinly Sliced

 

Preheat oven to 375°F and lightly oil an appropriate sized casserole or baking dish (a 13 x 9 x 2-inch glass baking dish works fine).

In a heavy frying pan, cook the pancetta until lightly browned.

Drain the pan of fat and place on paper towels. Heat the butter until sizzling, and then add mushrooms and sauté until mushrooms are brown, about 10 minutes, and stir in garlic, then flour.

Gradually stir milk and cream into mushroom mixture. Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes.

Add half of goat cheese, 1/3 cup Parmesan, salt and pepper. Stir until goat cheese melts, about 1 minute, then remove from heat.

 

Mix potatoes and mushroom mixture in large bowl. Add most of the pancetta, setting aside a couple of tablespoons for the top.

Transfer to your prepared baking dish. Top the potatoes with the remaining goat cheese, pancetta and 2 tablespoons Parmesan.

Cover the casserole with a lid or aluminum foil and bake for about 45 minutes.

Uncover the casserole and continue to cook until vegetables are very tender, about 30 minutes longer. Remove from oven and let stand 15 minutes before serving.

 

The ricotta is a nice surprise when you bite into the mushroom. 

 

12 Medium Sized Button Mushrooms

2 Tablespoons Finely Chopped Pancetta or Bacon

1 Tablespoon Olive Oil

1/4 Cup Onion, Finely Diced

1 Large Garlic clove, Peeled & Finely Minced

2 Tablespoons Finely Chopped Fresh Parsley

1/4 Cup Breadcrumbs

3 Tablespoons White Wine

3 Tablespoons Grated Parmesan Cheese

Salt & Pepper

For The Ricotta Mixture & Baking the Mushrooms:

1/2 Cup Ricotta Cheese

Salt & Pepper

3 Tablespoons Olive Oil

 

Wipe the mushrooms clean, and pop out the stems. Finely dice 1/3 cup of the mushroom stems.

Preheat oven to 375 degrees F.

Heat the olive oil and cook the onion, chopped mushroom stems and pancetta until the vegetables are softened and the pancetta lightly browned. Add the garlic and cook another minute or two.

Remove from the heat and add the parsley, breadcrumbs, and grated cheese. Season with salt and pepper and moisten with the wine.

Season the ricotta with salt and pepper. Place the mushrooms in a baking dish and using a spoon fill each with about a teaspoonful of cheese.

Top the cheese with the breadcrumb mixture, pressing lightly with your fingers to help it adhere.

Drizzle the filled mushroom caps with the remaining olive oil, and bake for about 25 minutes or until the mushroom is softened and the topping lightly browned.

Cool 10 minutes before serving.