WHITE SMALL MUSHROOM RECIPES

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SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP RECIPE | SUNNY ...



Sunny's Easy White Bean and Mushroom Soup Recipe | Sunny ... image

Provided by Sunny Anderson

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small 
2 frozen sauteed chopped onion cubes 
1 thick sprig fresh thyme 
Kosher salt and freshly ground black pepper 
4 mini sweet peppers, small dice 
1 tablespoon grained Dijon mustard 
4 cups vegetable stock 
One 15.5-ounce can white beans, rinsed 
1 cup shredded kale, optional, further chopped  
Lemon wedge, for spritzing 
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

STUFFED WHITE MUSHROOM CAPS RECIPE | ALEX GUARNASCHELLI ...



Stuffed White Mushroom Caps Recipe | Alex Guarnaschelli ... image

Provided by Alex Guarnaschelli

Categories     appetizer

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

1/8 cup extra-virgin olive oil
1 small bunch fresh thyme, tied together with a string
1 yellow onion, peeled and finely diced
Kosher salt and freshly ground black pepper
2 small cloves garlic, peeled and grated on a microplane
1/2 teaspoon ground cumin
12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
1/4 cup dry vermouth
1 cup sour cream
1/3 cup grated Parmesan, divided
4 tablespoons unsalted butter
18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
Salt and freshly ground black pepper
1/2 cup dry vermouth
2 tablespoons toasted bread crumbs
1 tablespoon balsamic vinegar, for finishing

Steps:

  • Heat a large saucepan over medium heat. Add the olive oil and carefully add the thyme bundle. Once it crackles and becomes crispy set aside on a paper towel to drain. Add the diced onion, and salt and pepper, to taste, and cook until tender, about 3 to 5 minutes. Add the grated garlic and cumin and lower the heat. Stir in the sliced mushrooms, and season with salt and pepper, to taste. Cook until the mushrooms are tender and most of the liquid has evaporated at the bottom of the pan, 8 to 10 minutes.
  • Stir the vermouth into the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 5 to 8 minutes. Taste for seasoning. Add the sour cream and fried thyme back to the pan. Reduce heat and allow sour cream to melt over the mushrooms. Do not overheat the cream or it will separate. Stir in half of the grated Parmesan. Taste for seasoning.
  • Heat a medium saute pan over medium heat and add the butter and the mushroom bottoms. Season with salt and pepper, to taste, and cook over medium heat, until the water emerges from the mushrooms and evaporates. 5 to 8 minutes, Stir in the vermouth and cook 5 to 8 minutes. Taste for seasoning, then set aside to cool.
  • Preheat the oven to 350 degrees F.
  • When the mushrooms have cooled slightly fill each bottom with some of the stuffing. The stuffing should be firmly packed in the mushroom bottom well above the top. Arrange the mushrooms, in a single layer, on a baking sheet. In a small bowl, mix the bread crumbs and remaining Parmesan, then sprinkle it on top of the mushroom caps. Heat in the oven until they are hot inside and lightly browned on the top, 5 to 8 minutes. Transfer the mushrooms to a serving platter and drizzle each cap with a little balsamic vinegar. Serve immediately.

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Calories 364 calories per serving
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    2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
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