mushroom

Meaty Mushroom Bisque

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Been awhile since I posted recipes here – mostly as I was experimenting and the results were less then stellar.  But I had another out-of-the park experience by fusing a few recipes together: Meaty Mushroom Bisque.

I saw a mushroom soup recipe, but don’t like things loaded with salty vegetable broth, and as I had a portobella recpie that made mushrooms taste meaty, and found a potato made things creamy (without using fatty cream), I kitbashed the first recipe, the second recipe, and a veggie broth herb mix substitute I’ve been trying (basically oregano, basil, sage, dill, thyme, marjoram, garlic, and onion make a good broth substitute)

  • 2 Tbsp Spread/Butter substitute
  • 1 large white onion, chopped
  • 1 Tbsp crushed garlic
  • 1 1/2 lbs mushrooms, mixed
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 1 Tbsp soy sauce
  • 3 1/2 cups water
  • 1/2 cup red wine
  • 1 large potato, sliced
  • 1/2 tsp thyme
  • 1/4 tsp dill weed
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sage
  • 1/4 tsp ground marjoram
  1. Saute onions in butter/spread until they soften and brown a bit (5-7 min)
  2. Add garlic, mushrooms, balsamic vinegar, basil, oregano, and soy sauce.  Saute until the mushrooms soften.  This is usually 3-5 minutes.
  3. Add all else, stir.
  4. Lower heat and bring to a simmer.  Cover. Stir every few minutes.
  5. When everything is softened (about 20-30 minutes).  Remove from heat.
  6. Let cool, somewhat, then puree in blender or with immersion blender.
  7. Reheat.  Serve.

Makes 4 large main-course servings or 6-8 side servings.

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Portabello Mushrooms, “Bella Bellos”

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And for dinner tonight . . .

2 portobello mushrooms
2 tbsp balsamic vinegar
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp minced garlic
1 tsp soy sauce.

  1. Optionally slice mushrooms.
  2. Mix other ingredients together and let the mushrooms marinate for 10 minutes.
  3. Pour mix into wok or frying pan, and saute for 10-15 minutes until mushrooms are tender (but not too tender) and browned.

This is a great recipe, and the mushrooms’ meaty quality makes them very satisfying.  You can use chopped mushrooms in a wrap, eat it like a steak, or put it on a bun.

Note that if you ‘scale up’ you don’t need to double the marinade if you double the amount of mushrooms – though if you’re not chopping them you can usually only cook 2 at a time.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.