If I could, I would eat mushrooms every day for almost every meal! This picture above is The Back to The Roots mushroom kit. It’s fantastic if you would like to grow your own! Go here to learn more about the product and purchase one (or two) of the kits!
I was checking my books for a canning recipe for Cream of mushroom soup (no luck so far) and I came across Mushroom Catsup in DR. CHASE’S THIRD, LAST AND COMPLETE RECEIPT BOOK AND HOUSEHOLD PHYSICIAN, OR PRACTICAL KNOWLEDGE FOR THE PEOPLE by A. W. Chase, MD published in 1909.
- 1/4 pound salt
- 2 quarts mushrooms
Per cup of mushroom juice:
- 1/2 ounce allspice, ground
- 1/2 ounce ginger, ground
- 1/2 teaspoon mace, ground
- 1 teaspoon cayenne, ground
Put alternate layers of mushrooms and salt in an earthen jar. Let them stand 1/2 a day; then cut the mushrooms in small pieces and let them stand 3 days longer, stirring them
well once a day; then strain them, and to every quart of juice add spices. Put all into a stone jar, set it in a kettle of boiling water, and let it boil for 5 hours, briskly;
then let it simmer in a porcelain kettle for 3/4 of an hour. Let is stand all night in a cool place; in the morning drain off the clear liquor and bottle it. Cork the bottles
and seal tightly. The smaller bottles you use the better, as the catsup will not keep its distinctive flavor long, if exposed to the air, by opening frequently.
Oyster Mushroom Soup
- 6 cups chicken or vegetable broth (or water)
- 4 Tbs butter or margarine in 2 parts
- 1 bunch (about 6) green onions, diced
- 1/2 cup celery – diced
- 2-4 cloves garlic – minced
- 1 cup potatoes, cooked and diced
- 1/2 pound oyster mushrooms
- 2 Tbs flour
- 4 cups non-fat milk
- 1/2 tsp parsley
- 1/2 tsp paprika
Place the broth (or water) in a 5 quart soup kettle over medium-high heat. Melt 2 Tbs of the butter (or margarine) in a frying pan and add the onions, celery, garlic, potatoes
and mushrooms. Saute’ for about 5 minutes, stirring occasionally – add to the kettle. Melt the rest of the butter in the frying pan, add the flour and brown it; add milk and
stir with a whisk until well blended and smooth – add to the kettle. reduce heat and simmer about 20 minutes. Garnish with parsley, paprika, croutons and/or cheese slices.
Wild Mushroom Bread
(I buy my dried mushrooms from an Oriental store in Montreal.)
- 1 package dry yeast — (1/4 ounce)
- 2 cups warm milk (100-115 degrees)
- 2 tablespoons sugar
- 1/4 cup melted butter
- 1 tablespoon salt
- 5 cups flour plus flour for kneading
- 4 ounces dried mushrooms, — ground to a fine dust
Preheat oven to 400 degrees. In a bowl combine 5 cups of flour, mushroom dust, and set aside.
Add yeast to 1/2 cup of the warm milk along with 2 tablespoons of sugar, stir well until the yeast is completely dissolved. Allow the yeast to proof for 5 minutes. In another
bowl place remaining milk, butter, and salt. Stir in flour mixture, 1 cup at a time, using a wooden spoon.
After the 3rd cup, add yeast mixture. Continue stirring in the remaining flour until the mixture is rather firm. Place the dough on a floured surface and knead for 5 minutes,
then place in an oiled bowl, and coat the dough completely with oil. Allow to proof for 1 1/2 hours or until it doubles in size.
Deflate the dough by punching it down 2 to 3 times, and knead for about 4- 5 minutes. Divide the dough into two equal parts and shape into round loaves. Place on a well
buttered sheet tray, about 8 inches apart. Using a sharp knife, make 2 to 3 slits in the top of the dough.
Cover with a light towel and let rise again until doubled in size. Bake for 35- 40 minutes or until a hollow sound is heard when it is tapped on the bottom.
Wild Mushroom Soup
This recipe comes from Patrick Martin, chef/owner of the Charcuterie restaurant in
Yield: 6 servings
- 1-1/2 to 2 pounds fresh and dried mushrooms, such as porcini, blue oysters, morels or golden chanterelles
- 1/4 pound butter
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 2 medium yellow onions, diced fine
- 1 tablespoon chopped fresh tarragon
- 1/4 cup heavy cream
- 1 gallon mushroom or vegetable stock or water
- Salt and pepper to taste
- 1/2 tablespoon herbes de Provence (see note below)
- 1 tablespoon beurre manie to thicken soup (see note below)
Melt 1/4 pound butter in a large pot over high heat. Add onions, garlic, shallots, herbes de Provence and sautee for 5 to 7 minutes until the mixture turns golden around
the edge of the pot. Add mushrooms and stock, bring to a boil, turn down and simmer and cook for 1 hour.Add tarragon and blend. Add heavy cream. Bring to a boil. Thicken to
desired consistency by whisking in 1 tablespoon of the beurre maniee. Cook for at least 10 more minutes. Season to taste.
Note: Herbes de Provence is an assortment of dried herbs packed in small clay crocks and can be found in the spice section of most supermarkets. To make your own, blend equal parts thyme, oregano, basil, and a small pinch of lavender.
To make beurre maniee: Mix 1/4 pound soft butter by hand with 1/4 pound all purpose flour, until pasty. You can store the extra beurre maniee in the refrigerator.
Wild Mushroom Soup with Sage
- 1/4 pound oyster mushrooms
- 1/4 pound shiitake mushrooms
- 1 1/2 pounds white button mushrooms
- 1 teaspoon extra virgin olive oil
- 1 small carrot, shredded
- 2 shallots, minced
- 1 garlic clove, peeled and chopped
- 2 teaspoons chopped fresh sage
- 1 scallion, green and white parts, chopped
- 2 teaspoons chopped fresh parsley, plus 6 small sprigs for garnish
- 3 cups chicken broth
- 1/4 teaspoon cayenne
- Salt and freshly ground black pepper
- 2 tablespoons dry white wine
1. Clean and chop all the mushrooms, keeping the oyster and shiitake pieces separate from the button mushrooms. In a large saucepan, heat the oil over low heat. Add the
oysters and shiitakes, carrot, shallots, garlic, sage, scallion, chopped parsley, and 1/2 cup of the chicken broth. Cook slowly until all the vegetables are soft, about 1/2
2. Add the remaining chicken broth, the button mushrooms, and the cayenne. Bring to a boil, then reduce heat and simmer until the mushrooms are soft, about 15 minutes.
3. Puree the soup in a food processor or blender, season with salt and pepper to taste, and return to the soup pot. Reheat until the soup is hot but not boiling.
4. Add the wine, transfer the soup to heated soup bowls, and garnish with a sprig of parsley.
Cream of Mushroom Soup
This is the recipe I use. It might work for canning without the white sauce which you can make from a mix of powder or from a “sauce stick” that is frozen.
Cream of Mushroom Soup
Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 4
- 1 cup white sauce — average or heavy
- 2 cups mushroom soup concentrate
- 2 cups beef broth
Heat white sauce in top of a double boiler over simmering water. In a separate saucepan, simmer concentrate and broth 30 minutes, stirring occasionally. When both are hot
combine and stir and serve.
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Mushroom Soup Concentrate
Recipe By : Hazel Meyer Freezer Cookbook
Serving Size : 12
- 2 pounds fresh mushrooms
- 1/4 cup minced fresh onion
- 1/2 cup celery — finely slivered
- 6 tablespoons butter
- 2 1/2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 4 tablespoons flour
- 2 cups broth — beef, chicken or veg
Slice mushroom caps and chop stems. Set aside while you sauté onion and celery in butter in a large heavy skillet or dutch oven 3 minutes. Add parsley and sauté 3 minutes
stirring with a wooden spoon. Add mushrooms. Sprinkle on salt, paprika and flour. Stir constantly until well blended. Add broth slowly. Bring to a boil. Lower heat and simmer
10 min. Cool. Pour into freezer containers and freeze.