Mushustoup Recipes

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HUMMUS

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield about 2 3/4 cups

Number Of Ingredients 7



Hummus image

Steps:

  • Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

MUSHROOM-HUMMUS SOUP

Provided by Food Network Kitchen

Time 1h30m

Yield 4-6 servings

Number Of Ingredients 13



Mushroom-Hummus Soup image

Steps:

  • Heat the olive oil in a medium saucepan over medium-high heat. Add the shallots and cook until soft, about 3 minutes. Add the mushrooms, season with salt and pepper, and cook until the liquid from the mushrooms evaporates, about 15 minutes. Add the garlic and cook 1 minute. Add the madeira wine and cook 2 minutes, scraping up any browned bits. Add the broth and thyme; simmer gently, stirring occasionally, about 30 minutes.
  • Discard the thyme sprigs. Stir the hummus into the soup. Transfer half of the soup to a blender and puree (remove the filler cap to let steam escape), then return to the saucepan and simmer 15 more minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Mix the lemon zest, parsley and scallions in a small bowl. Ladle the soup into bowls and top with the yogurt and lemon-parsley mixture.

Nutrition Facts : Calories 264 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 416 milligrams, Carbohydrate 23 grams, Fiber 5 grams, Protein 17 grams, Sugar 4 grams

2 tablespoons extra-virgin olive oil
2 shallots, minced
1 1/4 pounds cremini mushrooms, sliced
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 tablespoons madeira wine or brandy
6 cups low-sodium chicken broth
2 sprigs thyme
3/4 cup hummus
Grated zest and juice of 1 lemon
2 tablespoons roughly chopped fresh parsley
2 scallions, roughly chopped
Greek yogurt, for topping

CREAM OF MUSHROOM SOUP I

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 10



Cream of Mushroom Soup I image

Steps:

  • In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
  • In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
  • In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g

5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

CREAMY MUSHROOM SOUP

This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms.

Provided by Lori

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 9



Creamy Mushroom Soup image

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
  • Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 13.3 g, Cholesterol 52.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 119.3 mg, Sugar 1.8 g

¼ cup butter
1 cup chopped shiitake mushrooms
1 cup chopped portobello mushrooms
2 shallots, chopped
2 tablespoons all-purpose flour
1 (14.5 ounce) can chicken broth
1 cup half-and-half
salt and pepper to taste
1 pinch ground cinnamon

CHEF JOHN'S CREAMY MUSHROOM SOUP

This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12



Chef John's Creamy Mushroom Soup image

Steps:

  • Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
  • Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
  • Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
  • Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g

¼ cup unsalted butter
2 pounds sliced fresh mushrooms
1 pinch salt
1 yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme
2 cloves garlic, peeled
4 cups chicken broth
1 cup water
1 cup heavy whipping cream
1 pinch salt and freshly ground black pepper to taste
1 teaspoon fresh thyme leaves for garnish, or to taste

SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY

Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil

Provided by Katie Aubin

Categories     Sides

Yield 18 pupusas

Number Of Ingredients 19



Salvadoran Pupusas As Made By Curly And His Abuelita Recipe by Tasty image

Steps:

  • Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
  • In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
  • Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
  • Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
  • Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
  • Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
  • Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
  • Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
  • Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
  • Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
  • Serve the pupusas with curtido.
  • Enjoy!

Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams

½ head green cabbage, cored and shredded
1 small white onion, sliced
2 medium carrots, grated
4 cups boiling water
1 cup distilled white vinegar
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon vegetable oil
1 lb boneless pork shoulder, cut into 1-inch (2-cm) cubes
1 teaspoon salt
1 medium tomato, diced
½ green bell pepper, diced
1 small white onion, diced
4 cups masa harina
2 teaspoons salt
3 cups cold water
1 cup grated mozzarella cheese
1 cup refried bean, cooked
1 tablespoon vegetable oil, for frying

MUSHROOM SOUP

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 12



Mushroom Soup image

Steps:

  • Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them.
  • Melt the butter in a heavy saucepan and lightly saute the shallots. Add the mushrooms, thyme, and bay leaf and saute over moderate heat for 10 minutes, or until the liquid disappears. Add the salt, pepper, cream, and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Correct seasoning to taste.
  • Serve in warm bowls. Sprinkle with minced parsley.

1 pound firm white mushrooms, cleaned
1 medium lemon
1 tablespoon unsalted butter
2 tablespoons minced shallots
1/4 teaspoon dried thyme
1/2 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 teaspoon cornstarch, dissolved in 1 tablespoon of water
1 tablespoon minced parsley

MUSHROOM CATSUP

I have not cooked this recipe but thought it looked interesting enough to try. Let me know how it tastes! The word ketchup comes from the Chinese word "kôe-chiap" or "ke-tsiap," meaning "brine of pickled fish or shellfish." The original Chinese type of ketchup tasted more like soy or Worcestershire sauce, and did, of course, contain fish brine, plus herbs and spices. There were no tomatoes involved. The early recipe "traveled," as good recipes do, to Malaysia and Indonesia. 17th century English sailors encountered the sauce in their journeys, and took the sauce and recipe concept home to England. (Another theory states that British explorers first discovered the condiment in Southeast Asia.) At any rate, instructions for making ketchups then spread to other parts of the Western world. The sauce was first mentioned in print in the English language in 1690. In 1748 in the Housekeeper's Pocketbook, Mrs. Harrison recommended that the homemaker never be without it. -------------------------------------------------------------------------------- The Chinese-type fishy ketchup evolved into various ketchup-type sauces: mushroom ketchup; walnut ketchup; eventually the tomato-style (more like what we eat now); and other different types. The older recipes usually call the sauce "catsup." "Catchup" is yet another possible spelling. In 1841 Sarah Josepha Hale, an American cookbook writer, offered recipes for walnut and tomato catsups, but she cast a disapproving eye at homemade mushroom catsup: "Mushroom is most esteemed; but the difficulty in our country of obtaining the right kind of plant, (some are poisonous,) renders a receipt of little consequence. It is better to buy this catsup at the shops. However, other cookbook writers were braver. In 1871 Marion Harland presented her instructions for making mushroom catsup. This is an old English recipe brought to the United States.

Provided by Sharon123

Categories     European

Time P1DT1h5m

Yield 4 cups, approx.

Number Of Ingredients 6



Mushroom Catsup image

Steps:

  • Chop the mushrooms and place in a mixing bowl.
  • Sprinkle with the salt and set aside for 24 hours.
  • ,stirring occasionally.
  • Drain the mushrooms and rinse in cold water.
  • Place the mushrooms in a saucepan with the onion and garlic.
  • Add the pickling spice and vinegar.
  • Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes.
  • until mushrooms are soft.
  • With the back of a wooden spoon push the mixture through a nylon strainer placed over a mixing bowl.
  • Return the mixture to a clean saucepan and bring to a boil.
  • Pour into the prepared bottles, leaving 1" headspace, seal at once and sterilize by putting bottles in large pot of water on rack and bring to boil.
  • Simmer for 20 minutes.
  • Remove bottles and tighten screw caps.

3 lbs mushrooms, trimmed
1/3 cup salt
1 small onion, peeled and chopped
1 garlic clove, crushed
1 tablespoon pickling spices, crushed
2 1/2 cups vinegar

MOO SHU MUSHROOM WRAPS

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too-chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 13



Moo Shu Mushroom Wraps image

Steps:

  • In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add coleslaw mix, garlic and ginger; cook 1-2 minutes longer or until slaw is crisp-tender. In a small bowl, mix vinegar, soy sauce and chili sauce; add to pan. Stir in sprouts and eggs; heat through., Spread about 2 teaspoons hoisin sauce over each tortilla to within 1/4 in. of edges. Layer with 1/2 cup vegetable mixture and about 1 tablespoon green onion. Roll up tightly.

Nutrition Facts : Calories 381 calories, Fat 15g fat (2g saturated fat), Cholesterol 170mg cholesterol, Sodium 1234mg sodium, Carbohydrate 48g carbohydrate (12g sugars, Fiber 4g fiber), Protein 16g protein.

4 teaspoons sesame or canola oil, divided
4 large eggs, lightly beaten
1/2 pound sliced fresh mushrooms
1 package (12 ounces) broccoli coleslaw mix
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium soy sauce
2 teaspoons Sriracha chili sauce
1 cup fresh bean sprouts
1/2 cup hoisin sauce
10 flour tortillas (6 inches), warmed
6 green onions, sliced

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MUSHROOM RECIPES - SWASTHI'S RECIPES
2022-03-04 Mushroom recipes – Collection of 20 easy, simple and delicious Indian mushroom recipes.Mushrooms are fungi that are categorized as a vegetable. They are cholesterol free, fat free and low in calories and sodium. Mushrooms are widely consumed due to their good nutritional profile and at times even used for medicinal purposes to treat various ailments.
From indianhealthyrecipes.com
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HUMMUS RECIPES | BBC GOOD FOOD
Avoid waste and enjoy a filling snack by using leftover sweet potatoes in this hummus recipe – it has a spicy kick thanks to smoked paprika and chilli flakes. Layered hummus with spiced tortilla chips. A star rating of 4.8 out of 5. 5 ratings. Entertain a crowd with this attractive chickpea dip - make the hummus and herby oil ahead, then assemble at the last minute . Easy hummus …
From bbcgoodfood.com
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20 MUSHROOM PASTA RECIPES | ALLRECIPES
2021-11-03 Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce. Credit: naples34102. View Recipe. Linguine, shrimp, and mushrooms are tossed in a cheesy cream sauce — and it all comes together in just 30 minutes. Try adding a little white wine to the sauce to take it up a notch, as reviewer abs37 suggests.
From allrecipes.com
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100 EASY HOMEMADE SOUP RECIPES & IDEAS - HOW TO MAKE SOUP
From classic chicken noodle to tomato and potato soup recipes, we've got a soup to satisfy any craving — plus quick ones you can get on the table in a flash. Winter sucks, but at least dinner ...
From delish.com
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32 MUSHROOM RECIPES | OLIVEMAGAZINE
2022-05-11 Veggie sausage, spinach and mushroom fry with pesto toast. Spread crunchy seeded bread with garlicky pesto and top with caramelised mushrooms, veggie sausages and soft poached eggs for an epic meat-free brunch. Start your day full of vegetables, protein and flavour.
From olivemagazine.com
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MUSHROOM PASTA RECIPES | BBC GOOD FOOD
Creamy mushroom & spinach pasta. 9 ratings. Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a …
From bbcgoodfood.com
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MUSHROOM RECIPES | BBC GOOD FOOD
Make the most of mushrooms with this comforting mushroom soup recipe made with cream, onions and garlic. Serve for lunch or as a starter with crusty bread. Truffled mushroom pâté . A star rating of 4 out of 5. 8 ratings. Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons. Mushroom & chestnut rotolo. A …
From bbcgoodfood.com
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CHICKEN SISIG RECIPE - YUMMY.PH
2022-06-30 How to make Chicken Sisig. Season chicken breast and chicken liver with salt and pepper. Grill just until browned, about 1 1/2 minutes per side. Chop and set aside. Heat oil in a pan over medium-high heat. Saute onion, red onion, garlic, and green chilies until fragrant. Add chopped chicken breast and chicken liver.
From yummy.ph
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29 MUSHROOM RECIPES FOR BREAKFAST, LUNCH, AND DINNER
2020-02-09 Salisbury Steak With Mushroom Brown Gravy. Vicky Wasik. An upgraded version of the TV-dinner classic, our Salisbury steak is made with beef, pork, bread, and white onion (think meatloaf, but steak-shaped). The mushrooms come into play in the gravy—we make the cornstarch-thickened pan sauce with browned creminis.
From seriouseats.com
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Top Asked Questions

How to cook mushrooms and onions for sushi?
Chop the onions and slice the mushrooms. Sauté the onions until slightly softened. Add the mushrooms and allow the mushrooms to cook for 5-6 minutes. Add the fresh thyme, salt, garlic powder, bay leaves and coconut aminos to the mushroom and onion mixture.
How to make mushroom and onion soup?
Chop the onions and slice the mushrooms. Sauté the onions until slightly softened. Add the mushrooms and allow the mushrooms to cook for 5-6 minutes. Add the fresh thyme, salt, garlic powder, bay leaves and coconut aminos to the mushroom and onion mixture. Mix the arrowroot powder into the vegetable broth and stir well until completely combined.
How to cook mushrooms on the stove top?
Drain the mushrooms and rinse in cold water. Place the mushrooms in a saucepan with the onion and garlic. Add the pickling spice and vinegar. Bring the mixture to a boil, then reduce heat, cover the pan and simmer for 30 to 45 minutes. until mushrooms are soft.
What are some of the best mushroom recipes?
Discover our range of mouthwatering mushroom recipes, from classic mushroom risotto and creamy stroganoff to mushroom soups, wellingtons and pies. A star rating of 3.7 out of 5.

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