This summer I learned that not even the scorching blast of desert heat can keep me away from enjoying a succulent soup. In this case, it was a hearty mushroom soup.
My love for mushrooms is kind of cyclical. There are times when I really crave them either cooked or raw, and then there are times when I easily go months without even thinking about them. Yet this summer I experienced an explosion of love and desire; they were all over my kitchen and meals. This fall I wanted to continue my celebration of mushrooms!
There are so many wonderful mushtooms in season now. You will find glorious gold chanterelles, lobster mushrooms (both until the December), hen of the woods (very earthy and full of flavor), chicken of the woods (October) and of course, porcini mushrooms (until November). Closer to winter, we will see some of my favorite ones: black trumpet, yellow foot chanterelle, truffles, and hedgehog mushrooms. You will find crimini, oyster, and shiitake all year round. And if you can’t find fresh mushrooms, dried ones* are always a good choice too.
Read Related: Chicken & Mushroom Stew with “Dimpled” Corn Dumplings
So there’s no rush to make any of the recipes below. Just pick your season and enjoy the rich flavor of the Earth!
Serve this with a piece of fresh French baguette and a seasonal side salad and you will have a light yet delicious and super nutritious meal! Dried porcini mushrooms are usually found in specialty food shops and in some grocery stores.
WILD MUSHROOM SOUP
Makes: 4 servings
½ oz dried porcini mushrooms
2 cups boiling water
1-2 TBSP extra virgin olive oil, or coconut oil
2 leeks, white part only, cleaned and sliced
1 cup yellow onions, chopped
Handful of green onions, white part only, cleaned and sliced
4 garlic cloves, chopped
12 oz wild seasonal mushrooms, or just crimini, oyster and shiitake, cleaned, trimmed, stemmed
4 oz white mushrooms, cleaned sliced
4 oz portobello mushrooms, cleaned and sliced
4 TSP fresh thyme, coarsely chopped
2 TSP fresh tarragon, coarsely chopped
Fresh parsley or cilantro, chopped, as desired
1 quart c low-sodium vegetable stock
Salt and freshly ground black pepper, to taste
Chives, chopped, for garnish
- Place dried porcini in a small pan and pour boiling water over them. Let sit for 30 minutes.
- Drain using cheesecloth to discard any sediments from the broth. Reserve liquid and set aside.
- In a stock pot, add the oil over medium heat. Add the onions and cook until soft and fragrant, about 5-7 minutes. Add the garlic and cook 1-2 minutes more.
- Add wild, white and portobello mushrooms. Cook until soft, about 10 minutes.
- Add herbs and porcini mushrooms. Cook for another 2 minutes. Gradually, start adding the stock. Bring to boil, lower heat and let it simmer for another 10 minutes.
- Season to taste with salt and pepper. Ladle soup into warm bowls. Sprinkle some fresh chopped chives on top and serve with a generous piece of French or country bread.
I call it “super salad” because it is loaded with protein, fiber, vitamins, minerals and antioxidants. And it is one of the easiest, healthiest, and most fulfilling dishes!
ALL-SEASON WARM KALE WILD MUSHROOMS SUPER SALAD
2 TBSP coconut oil (or extra virgin olive oil), and some extra if needed
3 garlic cloves, mashed or coarsely chopped
1 leek, roots removed, white part only, cleaned and sliced
16 oz wild mushrooms, cleaned and trimmed
Pinch of salt
1 bunch organic kale, cleaned, stemmed and coarsely chopped
½-1 TBSP liquid amino acids (healthier alternative to soy sauce)
Dash of red pepper flakes
½ TBSP fresh grated ginger
Toasted sunflower or pumpkin seeds, optional (pre-soaked overnight)
Fresh chives or green onions, for garnish (optional)
Manchego cheese or Gruyere, for garnish (optional)
- Preheat a large heavy skillet over medium heat. Add oi, garlic and leeks and cook until soft and fragrant, about 3 minutes.
- Add the mushrooms. Cook for 2 minutes, stirring occasionally. Add a bit of salt jto absorb moisture.
- Add the kale, stir well to combine all flavors and cook until slightly wilted, about 3-4 minutes. Add the liquid amino acids and stir to combine well.
- Add red pepper flakes, fresh ginger, and raisins. Season to taste with salt and pepper.
- If using add pre-soaked toasted seeds. Let it cook for another minute over low heat Serve while warm by itself or over rice, or quinoa with fresh chives and cheese on top.
Kitchen Note: It also makes a great cold salad. Just let it cool and add some fresh blueberries!
Learn more about Fernanda Beccaglia.