Kennett Square Mushrooms Recipes

CHESTER COUNTY MUSHROOM SOUP

Steps:

• Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
• Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.

KENNETT SQUARE SHITAKE, GINGER AND PORK POT STICKER SOUP

Steps:

• MUSHROOM SOUP BASE:.
• Chop sliced Shiitake mushrooms into small pieces. Heat canola oil over medium heat in a 4-quart pan. Add sesame oil, garlic, ginger and bok choy stems.
• Cook, stirring constantly, for about 1 minute.
• Add soy sauce and mushrooms. Cook over medium heat, stirring frequently, for 8-10 minutes.
• Remove 1 cup of cooked mushroom mixture, and reserve for later.
• Add chicken broth. Adjust heat to maintain low simmer, and cover.
• POT STICKERS:.
• In a medium bowl, combine pork and reserved 1 cup of cooked mushroom mixture. Mix in garlic, ginger, and soy sauce. Mix in cilantro and green onion. Mix until well combined.
• Spoon about 2 teaspoons of pork-mushroom filling into center of pot sticker wrapper. Use some chicken broth or water to dampen around the edge of the wrapper. With fingers, press the 2 sides of the wrapper together to form a semicircle shape. Gently press the bottom of the pot sticker on a flat surface to form flattened bottom. Repeat to form 18 pot stickers.
• Heat canola oil over medium heat in large (12-inch or larger) nonstick skillet. Place pot stickers seam side up in skillet, and cook over medium heat for about 3-4 minutes or until the bottoms are golden brown.
• Add 1/4 cup of chicken broth or water, and cover pan with lid. Reduce heat and allow to steam for 5 minutes.
• LAST TOUCH:.
• Stir into the soup: bok choy, cilantro and green onion ("For the Pot").
• SERVE:.
• Arrange 3 pot stickers in each bowl. Ladle soup over pot stickers. If desired, garnish with additional green onions and cilantro.

KENNETT SQUARE MUSHROOM SOUP

Steps:

• In a 2 quart saucepan, melt butter and stir in flour until smooth.
• Gradually stir in broth until smooth. Add salt, pepper and bay leaves.
• Simmer, uncovered, for 15 minutes, stirring occasionally.
• Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender.
• Add veggies to broth mixture and bring to a boil. Reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.
• Add cream and heat through. Discard bay leaves and serve.

KENNETT SQUARE MUSHROOMS

Steps:

• Select mushrooms with closed caps. Pull stems from mushrooms and chop finely. Melt butter in skillet and add stems and onion. Sauté until tender and translucent. Stir in remaining ingredients except water. If preferred, parsley may be sprinkled on top instead of mixed in with other ingredients. Fill mushroom caps with mixture, mounding over top. Arrange mushrooms in ovenproof serving dish. At this point mushrooms can be refrigerated up to 24 hours. Before serving, add 2 tablespoons of water to dish. Bake at 350° for 20 minutes. Serve hot.