During the fall and spring you can find mushrooms growing wild in the woods. Yet, they are one of the few vegetables that you might find fresh at the farmers market during the cold weather months. Farmers start by soaking logs in water that have had holes drilled into them. These holes are then inoculated with the spore that produces different varieties of mushrooms. My picture is of a log growing shiitakes. It was taken at Timbertop Farm in Ashland, City last winter. Turnip Truck is my favorite place to buy Jim Day’s organic mushrooms.
If you are trying to decide upon how to cook your turkey for Thanksgiving, please “like” the Corbin In The Dell Facebook page. This week I will be posting various tips and recipes as to how to prepare the winged holiday centerpiece. If you are not a fan of the ol’ FB, you can find me on Pinterest. Meanwhile, I must dispel the myth that most of our side items have to start with a can of gelatinous goo, laden with sodium and chemicals that may or may not have a single mushroom in it. By the time you scrape all that stinky stuff out of the can plus a second to enjoy a nip of sherry, you could have the real deal! This soup can be made days in advance. In fact, the flavors will marry and be most delicious on the second or third day. Your green bean casserole will NEVER be the same!
Cream of Mushroom Soup
1/2 cup finely chopped onion
1 cup chopped shiitake mushrooms
2 cloves minced garlic
2+1 tablespoons butter
1/4 cup dry white wine
2 cups chicken or vegetable stock
3-5 tablespoons all purpose flour
1 cup of whole cream
Pinch of dried thyme
Salt and Pepper
A bit of sherry is optional but worth it
Melt 2 tablespoons of butter in skillet over medium heat with a grind or two of fresh black pepper and thyme. Stir in onion and sauté until onions are soft, add mushrooms and a pinch of salt. Stir until most of the liquid is absorbed. Add wine and simmer on low heat. Meanwhile, in separate pan melt 1 tablespoon of butter with a crack of pepper and tiny pinch of salt. Whisk in flour until you have made a blonde roux. Whisk in broth. Whisk constantly until a think gravy consistency. Combine two pans into a sauce pan over low heat. It is best to add the cream a little at a time as to temper the cream. This will create a silky soup. Simmer until desired consistency. I like to add a bit of sherry before serving. The world will not come to an end if you skip this step, but it sure does taste better if you do.
