Saturday, January 20, 2007

My classwork this quarter has me feeling a bit panicky at the moment. Lots of work and seemingly not much time.

Weekend cooking did happen

Mushroom Soup, modified from Mushroom Soup with Parmesan Cheese from Bernard Clayton's Soups and Stews

The local grocery had mushrooms; I had fun.

1.5 pounds mushrooms, rather evenly divided between Shitake, Golden Trumpet, Crimini and Oyster.
2 c thinly sliced scallions (including greens)
2 cloves chopped garlic
3 T olive oil
4 c beef stock (I used the "Culinary Beef Stock" which included the red wine)
2 T butter
3 T flour
3 egg yolks
1/2 c grated parmesan cheese
2 T parsley

Roughly chop the mushroom stems, thinly slice the mushroom caps. Heat pan to medium; add oil, mushroom stems, scallions and garlic. Sweat the vegetables, alternately covering and stirring frequently, for about 15 minutes. Puree mix in food processor (not a blender, you don't want a paste). Put back in pan with a little beef stock to keep from sticking. Add butter, stir til melted. Add flour, stir til thoroughly mixed. Add rest of stock. Stir and simmer for 2 minutes. Add salt/pepper to taste (I used about 1/2 tsp salt, 3/4 tsp black pepper). Add mushroom caps, simmer, stirring occasionally for 10 minutes. Meanwhile, thoroughly mix egg yolks, parsley and cheese in a separate bowl. Add gradually, stirring well. Serve immediately.

It was good the next day too.

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