Recepies from The Mushroom Garden Cook Book
Cream of Shiitake Soup
Ingredients
- 900g fresh Shiitake mushrooms, stemmed and sliced
- extra virgin olive oil as needed
- salt and ground black pepper to taste
- 2 cloves garlic, peeled and finely diced
- 2 shallots, peeled and finely diced
- 24 ounces chicken/vegetable stock
- 1 large onion, diced
- 4 shallots, sliced
- 1 tablespoon extra virgin olive oil
- 1 cup dry white wine
- 2 cups double cream
Method
- Heat a heavy pan, cast iron if possible, and add 1/4 inch olive oil.
- Add mushrooms; sauté slowly for 10-15 minutes. Season to taste while they are cooking.
- Add garlic and shallots, but keep stirring the mushrooms so that the garlic and shallots do not colour or burn.
- After 1 minute, add stock.
- Remove from heat; puree mushrooms in a blender.
- When ready to serve, combine mushrooms and cream base. Heat thoroughly, but do not boil.