Our son, Anton, is getting his degree in Environmental Science at CSU Humboldt. He loves the change of climate and is taking advantage of exploring the coastal environment and bountiful beauty.
He recently discovered a spot in the forest that is perfect for gathering oyster mushrooms! After taking samples back to make sure they were identified correctly, he harvested about 5 lbs and made Cream of Mushroom soup!
Here is a photo of his creation and the recipe he followed along with a few minor adjustments…
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 lb of Oyster Mushrooms
- 1 onion (diced)
- 6 Tbsp butter
- ⅓ cup flour
- ¼ cup Bokisch Albariño
- 4 cups chicken broth
- 1 Tbsp fresh parsley
- 1 cup heavy cream
Instructions
- Clean and chop mushrooms (set aside a few whole leaves to use for garnish).
- In a heavy pot, saute onions in butter, add mushrooms and salt and pepper. Let cook until the liquids have released and the mushrooms are soft. (About 10-15 minutes).
- Mix in the flour, then add in the wine for about 1-2 minutes.
- Stir in the chicken broth and let come to a boil. Continue to stir until the flour dissolves into a "roux."
- Reduce heat to simmer about 20 minutes.
- Transfer half to a blender or food processor to puree and return to pot.
- Stir in heavy cream and season to taste with salt and pepper.
- Fry the remaining oyster mushrooms in butter to use as a topping and sprinkle with fresh parsley.
