Mushrooms and Recipes

If you like rain, visit Florida in the summer. Most afternoons arrive accompanied by rain and some thunders. The excess humidity is the perfect climate to grow fungi.

Let’s talk a little about mushrooms and share some recipes. 

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I don’t feel confident enough to venture out and pick any mushroom in the wild. With mushrooms, you have to be careful as, despite being a healthy food, not all mushrooms are edible. 

But the best thing about mushrooms is their capacity as an ingredient in the kitchen. If you are not a great lover of mushrooms, you might like them as part of some recipe or salsa.

For an authentic mushroom sauce, visit the Anna’s Polish restaurant in Central Florida. A place where food hugs you and reminds you to call your parents on Sundays.

While you plan your visit to Anna’s, try this humbler version of these other mushroom recipes at home. 

Mushroom Sauce

INGREDIENTS:

• 1 tablespoon Olive Oil
• 1/4 of chopped white onion
• 1/4 of chopped red onion
• 1 cup of chopped mushrooms (fresh or canned)
• 4 tablespoons of butter
• 1/4 cup of milk or heavy cream
• Salt and pepper
• Splash of your choice of wine
• 3 tablespoons of flour (All purpose Flour)

PROCEDURE:
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Step 1: In a skillet, sauté the onions with olive oil for about two minutes over medium-high heat.

Step 2: Add the mushrooms and butter, sauté for a minute.

Step 3: Lower the heat a little and add the wine.

Step 4: Slowly add the heavy cream, salt, and pepper.

Step 5: Once the sauce heats up, remove it from the heat. Use a spoon and a heatproof container to remove a quarter of the liquid from the pan and mix with the flour until it is consistent. Add that mixture back to the pan and mix it in. 

Step 6: Place the skillet back on the heat and cook over low heat, stirring occasionally, until bubbles appear and sauce thickens up. Pour it over your favorite protein. Enjoy! 


Continue reading to see the next recipe 

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Mushroom Soup

INGREDIENTS:

• 2 tablespoons of butter
• 2 chopped garlic
• 1 chopped onion
• 16 ounces of your favorite chopped mushrooms (2 small packages)
• 3 cups vegetable broth
• 3/4 heavy cream 
• Salt and pepper
• Wheat toast to accompany the soup
• Parsley or chives for presentation

PROCEDURE:

Step 1: Melt the butter in a medium-large pot over medium heat. Add the onion and garlic and cook for about 2 minutes.

Step 2: Add the mushrooms, turn the heat down, and cook for about 6 minutes.

Step 3: Add the vegetable broth, salt and pepper, raise the temperature to medium-high and cook until boiling.

Step 4: Reduce the temperature and cook for about 15 minutes at slow-boil. 

Step 5:   Add the cream and cook for a couple of minutes, then remove from heat. Remove and set aside several pieces of mushrooms from the soup to be later use for presentation. Use a blender to create a creamier texture on the remaining soup. Adjust the flavor with salt and pepper.  Sprinkle parsley, chives and the picked pieces of mushrooms. Serve with the toast.  

​Mushrooms, a humble food capable of raising any dish. Enjoy!

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Until next time.