Shiitake Mushroom Bisque With Pumpkin Recipes

SHIITAKE MUSHROOM BISQUE WITH PUMPKIN

Shiitake Mushroom Bisque With Pumpkin image

Provided by Florence Fabricant

Time 1h

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 tablespoon butter
1 cup chopped onion
1 clove garlic, minced
2 cups chopped shiitake mushrooms or plain white mushrooms
6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)
4 cups chicken stock, preferably homemade 3 cups half-and-half
Salt and freshly ground black pepper
1/4 cup lightly toasted hulled pumpkin seeds
1 tablespoon chopped parsley
3 cups half-and-half

Steps:

Heat olive oil and butter in a large heavy saucepan. Add onion and saute until tender but not brown. Add garlic, saute a few minutes longer, then stir in the mushrooms.
Saute, stirring, for several minutes, then add pumpkin and stock. Simmer about 30 minutes until the pumpkin is tender.
Puree the mixture in a blender or a food processor.
Return the puree to the saucepan and add the half-and-half. Bring to a simmer and season to taste with salt and pepper.
Serve sprinkled with pumpkin seeds and parsley.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 17 grams, Sodium 808 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED MUSHROOM AND SUNCHOKE BISQUE

Roasted Mushroom and Sunchoke Bisque image

The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.

Provided by Percy Lee Owen

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
1 large Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 tablespoons vegan margarine
1 large onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
½ cup soy milk

Steps:

Preheat an oven to 425 degrees F (220 degrees C).
Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g

HOME-STYLE BISCUITS WITH SHIITAKE MUSHROOM GRAVY

Home-Style Biscuits with Shiitake Mushroom Gravy image

Categories Herb Mushroom Brunch Side Bake Vegetarian Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Ingredients

1 5-ounce tube of 3-inch-diameter refrigerator biscuits
2 tablespoons (1/4 stick) butter
12 ounces fresh shiitake mushrooms, stems trimmed, caps sliced
2 tablespoons all purpose flour
2 tablespoons chopped fresh thyme or 2 teaspoons dried
1 14 1/2-ounce can vegetable broth
1/2 cup Madeira

Steps:

Preheat oven and bake biscuits according to package directions.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until brown and soft, about 6 minutes. Add flour and thyme and stir 1 minute. Whisk in broth, then Madeira. Boil until mixture thickens to gravy consistency, whisking occasionally, about 8 minutes. Season to taste with salt and pepper.
Split or cut open 4 biscuits (save remaining biscuit for another time; can be reheated). Place 4 biscuit halves on each of 2 plates. Spoon gravy over.

ROASTED SHIITAKE MUSHROOMS

Roasted Shiitake Mushrooms image

Provided by Florence Fabricant

Categories easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
Several sprigs fresh rosemary and thyme
12 ounces medium to large shiitake mushrooms, stems removed
Salt and black pepper

Steps:

Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 274 milligrams, Sugar 2 grams

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