If we do not have a vegetable juice ready and frozen at hand, we start by boiling, in a liter of water, a carrot, a parsley root, a piece of celery, a small onion. You can also use a clear concentrated soup, and dissolve such a cube in water, although I prefer to have in the freezer grated vegetables, or even soup in plastic boxes.
Clean the mushrooms from debris with a soft brush, without washing them or peeling them, especially if they are still young, otherwise you have a 50% loss.
If they are larger, cut them in half. Heat a non-stick pan and lightly fry the mushrooms, without adding fat, until they become shiny, add the butter, boil a little, because the mushrooms will leave water, add the wine, a pinch of sugar, about 1/2 teaspoon. The wine will give a slightly sour note, and the sugar, in the salty dishes, highlights the aroma.
Add the vegetable juice, salt, pepper and a little nutmeg, and simmer for 15 minutes on low heat. Pour the cream, grind and blend with a blender, add more salt to taste, if necessary, and sprinkle a little chopped green parsley on each plate.
Cream of mushroom soup
Wash the mushrooms and cut them into thin slices. Separately, put in a jug to simmer in a tablespoon of butter and a tablespoon of oil finely chopped vegetables. Put the mushrooms over and continue to stir for a few minutes. Add a liter of boiled water and let them boil.
When they are well cooked, strain some of the juice and mix the vegetables and mushrooms with a blender until they become a paste.
Separately, place in a deep frying pan a tablespoon of butter and a tablespoon of flour, which you dissolve with milk to obtain a bechamel sauce. Add nutmeg, salt, pepper and dissolve the sauce with the rest of the juice. Add the sauce over the cream, mix well until smooth and simmer for a few more minutes.
How to serve cream of mushroom soup
Cream of mushroom soup is served with a few parsley leaves and croutons.
Mushroom cream soup is a delicious and nutritious dish. It is rich in protein and nutrients and, implicitly, very healthy.
• 3 small carrots
• 2 red onions (small)
• 1 parsnip
• 2-3 potatoes
• 1/2 bell pepper
• 500g mushrooms
• 25g butter
• 2 tablespoons sour cream
• Salt, grated nutmeg, white pepper
• sunflower oil
• 800ml water
Method of preparation:
Finely chop the onion and put it in 2 tablespoons of oil. Let it brown slightly over low heat.
Meanwhile, cut the vegetables into suitable pieces. Put the mushrooms and the rest of the vegetables over the browned onion and cover everything with water.
Let the soup boil over medium heat, approx. 30min., Until all the vegetables are well penetrated. Add the butter then take the soup off the heat and mix it with a blender.
Put over the mushroom cream and sour cream, then continue mixing. Match the soup to taste, adding salt, white pepper and grated nutmeg.
• 500 g mushrooms
• 150 ml of milk
• 100 g sour cream
• 0.5 l of clear vegetable soup
• 1 or 2 medium white onions
• 2 cloves of garlic
• 2 tablespoons olive oil
• a tablespoon of butter
• a potato
• a bunch of dill and a bunch of parsley
• salt, pepper, paprika, thyme
Method of preparation:
Finely chop the onion and garlic and fry them in a pan in which you heated the butter and olive oil. When they start to become transparent, add the mushrooms and cut them thinly and let them soften for a few minutes. Cover them with the vegetable soup and add the diced potato starch from it will make the soup thicker and creamier.
Season to taste with salt, pepper, paprika and thyme and let the flavors mix with the vegetables for 30 minutes on medium heat. You can add milk before taking the pot off the heat. The sour cream will be put in the blender together with the soup. At the end you will add finely chopped greens.
Use mushroom tails, even if they are more fibrous. They taste good and have a large amount of fiber, and after you put them in the blender they will become as creamy and pleasant in texture as the "hats".
Mushroom cream soup is served hot. Besides the greens, you can decorate it with browned mushrooms and you can serve it with croutons.
Health benefits of mushrooms
• Reduces the risk of cancer
• Reduces the risk of cardiovascular disease
• Helps you lose weight
• Fight fatigue
• Strengthen immunity
• Reduce inflammation
Mushrooms are also a staple in vegetarian diets, precisely because of the multitude of nutrients they contain. They do not replace the role of other foods, but their inclusion in the diet is a healthy choice.
Soup recipe Champignon mushroom cream with sour cream and plenty of Parmesan
Ordinary Champignon mushrooms bring significant health benefits. Researchers at the University of Pennsylvania found that just a few mushrooms have 12 times the amount of L-Ergothioneine, a powerful antioxidant, than wheat germ and four times more than chicken liver.
L-Ergothioneine has an effect on unstable substances that permanently attack and damage cell membranes, known as free radicals, and protect the body's DNA from further damage.
Therefore, it is good (and healthy) not to despise Champignon mushrooms, and to use them in food chains whenever you can.
- 250 g fresh champignon mushrooms
- a big onion
- 100 g beef soup
- 70 ml sour cream
- 30 g race parmesan
Put the onion and champignon mushrooms in hot oil. Leave for 6 minutes on medium heat.
Then add salt and pepper to taste, quench with white wine and allow the alcohol vapors to evaporate to leave only the aromas of the wine, then add the beef soup.
Add sour cream and grated Parmesan cheese, stirring constantly to mix.
Bring the soup to a boil and then put everything in a blender and blend until you get a fine cream.
Cream of mushroom soup is served in a bowl, placed on top of floating slices of fried mushrooms and slices of green onions.
Next to the support plate is placed a small bowl with bread croutons.
And at the end of this mushroom cream soup recipe, here are a few tips related to PARMEZAN.
Parmesan is a hard cheese made from cow's milk. The real Parmesan is hard, yellow, with a dense and granular texture, with the possibility of being broken into strands.
When you buy parmesan, it is advisable to buy it whole, not ready to breed, because it keeps its aroma much better.
We clean and cut the mushrooms into strips. Heat the butter and oil in a large pot over medium-high heat until melted. Saute onions for 2 to 3 minutes until soft. Cook the garlic for about 1 minute.
Add mushrooms and 2 teaspoons of Provence herbs, cook for 5 minutes. Pour the wine and let it boil for 3 minutes.
In a saucepan boil 500 ml of water. When it boils, add the vegetable cube. Let it boil for 3 minutes. We put out the fire.
Over the mushrooms, put the flour, mix well and let it boil for 2 minutes. Add the soup, mix again and let it boil.
Cover with a lid and simmer for 10-15 minutes, stirring occasionally, until thickened.
Reduce heat to low, add sour cream. Let it boil lightly. Season with salt and pepper to taste.
Mix with the basil. Serve hot.
10 Shimeji mushroom recipes - light and delicious
Mushroom shimeji is a mushroom much appreciated in oriental cuisine, being constantly prepared with şuyu as a starter or accompaniment in a hot dish. This sophisticated ingredient is delicious and very healthy and you can use it to prepare various recipes.
Shimeji mushroom can be used as a pasta filling, used in sauces, served in the oven, in sequins or even in salads and soups. Below, you will find some varieties of recipes that teach you how to prepare these delicacies with shimeji, all light. You will see step by step how to make and you can eat without guilt. Check it out and enjoy!
1. Light Shimeji mushroom recipe
- 200 grams of Shimeji
- 1 tablespoon coconut oil
- 1 tablespoon light soy sauce
- 1 clove of garlic, chopped
- 3 tablespoons chives.
Wash the shimejis well under running water and remove the stem. In a pan with coconut oil, put the chopped garlic, add the shimeji and let it bury. When the mushroom is golden, add the soy sauce and mix well. Add the chopped chives and then serve.
2. Shimeji mushroom recipe with savory vegetables
- 1 cup shimeji mushrooms
- 1 cup of broccoli
- 1 tablespoon chopped garlic
- 1 tablespoon light shoyu sauce
- 2 chopped olives
- cloud algae.
Saute garlic and olives, add shimeji and water and cook for 10 minutes. Add the previously steamed broccoli, garlic, shoyu sauce, chopped seaweed and leave for another 10 minutes. Then serve as an accompaniment.
3. Recipe for mushroom risotto with shimeji mushrooms
- 200 grams of arboreal rice
- 1 onion
- 50 grams of butter
- 100 ml of white wine
- 150 grams of shimeji
- 2 tablespoons shui
- 200 ml of vegetable potatoes
- 100 grams of grated Parmesan cheese.
Wash the onion and butter in a pan. Add the rice to the tree and fry well. After about 5 to 10 minutes, gradually add the stock of vegetables and white wine, boil and mix well until the rice is al dente. When it is in this consistency, add shimeji, shoyu and Finnish with parmesan. Mix well and serve.
4. Light Shimeji mushroom salad recipe
- 4 cups of shimeji tea
- 3 tablespoons cracked
- 3 tablespoons green chives
- 1 teaspoon oregano
- salt to taste
- white vinegar to taste
- olive oil to taste
- 1/2 packet of lettuce
- 1 tomato chopped toast.
Wash the shimeji in running water, remove the piece from the base and divide it into pieces. Boil a liter of water and put the mushrooms for 5 minutes. Drain and cool well. Add deer, chives, oregano and spices. In a salad bowl, place the leaves, tomatoes, mushrooms in the center and taste with white wine vinegar, olive oil, oregano and salt. Serve.
5. Shimeji mushroom recipe with chicken
- 500 grams of chicken cube
- 200 grams of shimeji
- 2 cloves of garlic
- 1 teaspoon butter
- 2 tablespoons shui
- the green smell to taste
- 1 pre-cooked sliced carrot.
Take the chicken to enjoy in a pan butter and garlic. When cooked add the previously washed shimeji and separate into bouquets and let cook. When golden, add the carrot, sauce, a little water and cook quickly. Add a green scent and serve.
6. Pasta recipe with shimeji mushroom sauce
- salt to taste
- 1 packet of whole spaghetti
- 1 pack of shimeji
- 1 lemon
- 2 cloves of garlic
- 1 tablespoon butter
- 1 cup light cream
- shoyu to taste.
Cook the pasta until al dente, set aside. Put the garlic in butter, wash the shimeji, let it soften, sauté with salt. When golden, squeeze the lemon. Add the soy sauce and bring to a boil quickly. Add the cream. Mix and serve with spaghetti.
7. Light Shimeji mushroom recipe with eggplant
- 2 eggplants
- 200 grams of shimeji
- 1 red pepper
- 1 onion
- 50 ml of olive oil
- rosemary to taste
- bell peppers to taste
- salt to taste.
Cut the eggplant into cubes and soak them in a solution with water and lemon for 15 minutes. Drain, soak in water, dry well. Cut the plaster and onion into 2 cm cubes. Put the vegetables in a baking dish and spread the olive oil. Arrange the top shimeji and season with salt, black pepper and rosemary. Bake and bake until you worry. Serve.
8. Recipe for Shimeji mushroom soup
- 2 cups of vegetables
- 3 branches of fresh dill
- 3 hooks of fresh thyme
- 8 mint leaves
- ½ peppers without fingers well cut without seeds
- 300 grams of shitake mushrooms
- 20g dried mushrooms
- 2 tablespoons dry white wine
- 2 cloves of garlic
- ½ onion, cut purple.
In a large saucepan, add the garlic, onion and black pepper and melt the olive oil until soft. Add dill and thyme branches. Add shimeji cut into strips and saturate quickly. Put the white wine and the stock of boiled vegetables. Let's hurry. Set the salt and cook for 10 minutes. Remove the slots and serve immediately.
9. Light shimeji mushroom recipe in papillote
- 250g of shimeji
- juice of 1 lemon
- 2 tablespoons unsalted butter
- 5 tablespoons shui
- 2 tablespoons white wine
- 2 tablespoons chopped green onions
- salt to taste.
Separate the shimejis, discard the thick base and select the bouquets. Rinse well under running water and soak in lemon water for 20 minutes. Drain, wash again, drain and dry on paper towels. Wrap the packages in aluminum foil on a baking sheet. Grease the paper with butter and add shimeji, sake, shoyu, salt and green sequins. Close the paper. Preheat the oven to 180 ° for 20 minutes. Serve with green chives.
10. Shimeji mushroom omelette recipe
- 200 grams of shimeji mushrooms
- 4 medium eggs
- 100 grams of light mozzarella
- 1 chopped onion
- 2 cloves garlic, chopped
- 2 teaspoons vegetable cream
- 1 teaspoon spicy paprika
- 1/2 teaspoon black pepper
- 6 tablespoons green chives
- 1 baking powder
- 1 tablespoon cornstarch.
Wash shimeji and chives. Separate the shimeji and cut it into small pieces, drain, cut the garlic, onion and chives. Leave the oven at 210 ° C. Heat a tinting pan over medium heat with the vegetable cream, mix the onion, garlic, shimeji and leave to stir quickly. Turn off the heat and add the chives, paprika and freshly ground pepper, allow to cool.
In the blender, beat the eggs and cheese for 2 minutes until foamy, transfer the mixture to a bowl, add the starch, baking powder and shimeji. Enter.
Grease with vegetable cream and sprinkle with rice flour, pour the omelette and bake for 25 minutes or until golden brown. Serve.
Mushroom shimeji is a mushroom much appreciated in oriental cuisine, being constantly prepared with şuyu as a starter or accompaniment in a hot dish. This sophisticated ingredient is delicious and very healthy and you can use it to prepare various recipes. Shimeji mushroom can be used as a pasta filling, used in sauces, served in the oven, in sequins or even in salads and soups. Below you will find some
Cream of mushroom cream with almonds
I had the porcini mushrooms (ghebe) in the dry / dehydrated version, so I kept them in hot water for 2-3 minutes until they returned to normal. The yellow mushrooms - ndash yellows (or chanterelle in English, girolle in French) I had brought from Sweden and stored in the freezer. Both types are classic forest mushrooms, not greenhouse.
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I used a liter of clear chicken soup (you can use vegetable soup without problems) that I have in the freezer in bags & ndash I keep it when I boil chicken or boil vegetables. I usually use chicken risotto soup, now I use it for this mushroom cream.
I heated the liter of chicken soup, poured 30 ml of white wine, added the two types of mushrooms and waited until everything started to boil.
Pumpkin cream soup Diversification recipes
At this point I inserted the hand blender and mixed until I got a consistent cream. I then added about 3 tablespoons of liquid cream, salt, pepper and mixed a little more.
Meanwhile, finely chop the almonds, mix them with a little olive oil and a few chilli flakes and sauté them for 2-3 minutes in a pan, until they are browned / fried.
At the end of it all I put two tablespoons of cream soup in the plate, I added the browned almonds & ndash in the center, and I sprinkled everything with a little liquid cream plus I made a circle / contour from extra virgin olive oil.
A very simple recipe to prepare mushrooms as a garnish. Delicious with chanterelles, rebollones or rovellones.
- Ana Valdes
- Recipe type: starters
- Calories: 100
- Cooking time: 25M
- Total time: 25M
- 250 g of mushrooms (I used chanterelles, but you can use any type of mushroom)
- 3 cloves of garlic
- 25 ml oil
- 25 ml dry white wine
- 1 teaspoon salt
Put the peeled garlic and oil in the glass and crush over time 5 seconds at speed 6.
Then fry for 5 minutes, Varoma temperature, speed 1.
Add the clean and thick mushrooms (the small ones, I leave them whole), the wine and the salt and program 20 minutes, Varoma temperature, spoon speed, turn left. With a glass.
For the first operation, keep the handkerchiefs close: clean and cut the onion and garlic. Cut the onion into small pieces, and the garlic as small as possible. Let the oil heat up, then put the onion and a pinch of salt in the pan. Also add a few drops of sprint white wine. When the onion softens, add a few tablespoons of hot water. Be careful: the onion should not brown, but remain white, transparent. Add the garlic, then quench with a few tablespoons of hot water.
When the whole thing starts to boil again, the onion and garlic are soon joined by the chopped parsley. Wash the mushrooms, passing them very quickly through a solution of salted water, then cut them. Half of the amount of mushrooms is sent to boil, along with the delicious mixture I have made so far.
Bring to the boil, then pass, not very thoroughly, with the blender through the pot. Add the rest of the mushrooms, wine and parsley, as well as salt and pepper to taste. We wait for them to boil well, after which we have only one concern left: to eat them.