Creamy Fitz Farm Mushroom Stew
Serves 8
Ingredients:
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds button mushrooms, brushed*, trimmed and left whole
- 1/2 pound oyster mushrooms, brushed*, trimmed and cut in 1/4-inch slices
- 1/2 pound chanterelle mushrooms brushed trimmed and cut in 1/4-inch slices
- 1 large white onion, diced
- 4 cloves fresh garlic, peeled, crushed and finely chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 cup dry white wine
- 4 cups vegetable stock, preferably homemade*
- Fresh ground black pepper and kosher salt
- 1 1/2 cup heavy cream
- 1 bunch Italian parsley, washed and coarsely chopped
Getting it done:
- Place a heavy-duty, non-reactive soup pot over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil and heat until it starts to shimmer.* Add the mushrooms and sauté until browned and tender. Use a slotted spoon to remove the cooked mushrooms from the pot and set aside.
- Keep the pot on medium heat and add the remaining tablespoon of olive oil. Heat until it shimmers and add onion, garlic, thyme. Cook while stirring until onions are translucent. Add the wine and scrape the bottom of the pot to loosen any browned bits. Add the vegetable stock and bring to a boil. Add the reserved cooked mushrooms and lower heat to a simmer. Cook for 15 minutes. Season with salt and fresh pepper to taste.
- Turn off the heat and, leaving half of the mushrooms in the pot, ladle 3 cups of the soup into a blender. Puree until smooth and add back to the soup pot. Add the cream and simmer for 15 minutes. Adjust the salt and pepper as needed.
To serve
- Ladle into 8 warm soup bowls and garnish with chopped parsley. Serve immediately.
Let's Connect!
Share, Like, Repeat
Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
Corporate and Campus Restaurants | Fine Arts and Distinctive Community Dining | Exceptional Catering