Mushroom Vichyssoise Padian Recipes

CLASSIC VICHYSSOISE

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

MUSHROOM VICHYSSOISE PADIAN

Steps:

• Peel potatoes and cut into thin slices. In a saucepan simmer broth, bay leaf, chili, and potatoes over moderate heat until potatoes are tender, about 20 minutes.
• Transfer half of potatoes with a slotted spoon to a blender and strain half of broth into blender. Reserve chili and discard bay leaf. Purée potato mixture and strain into a large bowl. Purée remaining potatoes and broth in same manner.
• In a skillet, cook onion, garlic, and mushrooms in oil and butter over moderate heat, stirring occasionally, until mushrooms give off their liquid. Add Madeira and cook, stirring, 3 minutes. Stir mushroom mixture into potato mixture and whisk in cream. Chill soup, covered, several hours or overnight.
• Seed reserved chili and cut into julienne strips (wear rubber gloves).
• Serve soup topped with chili strips and chives.

VICHYSSOISE

Steps:

• Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.

MOOSEWOOD SWISS CHEESE AND MUSHROOM QUICHE

Steps:

• Cover bottom of crust with swiss cheese.
• In a frying pan, melt butter and saute onions until soft and translucent.
• Add mushrooms, a dash or two of thyme and salt and pepper to taste and saute for 5 more minutes or until cooked through.
• Spoon veggies over cheese in pie crust.
• In a medium bowl, beat all of the custard ingredients together until thoroughly mixed.
• Pour custard over mushroom layer until pie is full (there might be some left over).
• Sprinkle paprika over the top and cook in a 375* oven for 40-45 minutes.