Tag Archives: Mushroom

Picnic En Plein Air

Picnic En Plein Air

This article originally appeared in the May 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Baby Bella Soup and Sesame Fennel Salad

For an Asian inspired soup and salad course or for a light lunch…

Baby Bella Soup

Ingredients:

5 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic

1 1/2 pounds Baby Bella mushrooms, sliced

Juice of one lime

1 1/2 cups beef stock

Black garlic salt

Fresh ground black pepper

Sesame oil

Soy sauce

In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted.  Add the garlic and sauté for just a few minutes, until the garlic is slightly browned.  Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.

Mushrooms cooking

Then, add the lime juice and enough beef stock to make a soup.  Bring to a boil, then add a few pinches of garlic salt and pepper to taste.  Also add a dash of sesame oil and soy sauce.  Simmer for about 10 minutes, and serve with thick slices of crusty bread.

Mushroom Broth

Sesame Fennel Salad

Ingredients:

1 heart Romaine lettuce, sliced

1 small fennel bulb, very thinly sliced

White balsamic vinegar glaze

Extra virgin olive oil

Black sesame seeds

White sesame seeds

Sea salt

Fresh ground pepper

In a salad bowl, placed the fennel slices atop the Romaine lettuce.  Drizzle with white balsamic vinegar glaze and olive oil to taste.  Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.

Asian fennel salad

Mushroom and Artichoke Soup

The chill in the air this weekend made it the perfect time to enjoy a hearty soup.  With both mushrooms and artichokes on hand, we decided to put our own twist on a mushroom soup…

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Unsalted butter

Extra virgin olive oil

1 sweet onion, sliced

1 quart baby portobello mushrooms, chopped with stems removed

5 chestnuts, peeled and cooked

12 ounce jar of artichoke hearts, drained

3 pieces crystallized ginger

4 cups chicken stock

Half and half

Sea salt

Fresh ground pepper

In a medium saucepan, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.  Add the onion and cook until it softens and becomes translucent.  Then, add the mushrooms and chestnuts, cooking for about 7 minutes.

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Next, add the artichoke hearts, ginger and chicken stock.  Stir and bring to a boil.  Reduce the heat and simmer for 10 minutes.

After cooling for several minutes, transfer the mixture to a blender and blend at high speed until smooth.  Return the soup to the saucepan and add a few splashes of half and half to your desired consistency.  Also season with salt and pepper.  Bring the soup to a simmer again before serving.

Garnish with sprigs of thyme and serve with some crusty bread and olive oil for dipping.

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