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Wild Mushroom & Miso Soup

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Wild Mushroom and Miso Soup -- Epicurean VeganFor mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker.  This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters—perfect for fighting off the winter chills and colds.

INGREDIENTS:
1 (1/2 oz) pkg dried porcini mushrooms (I could only find the 3/4 oz package, which I used all of)
1 C hot water (I added a bit more since I used more mushrooms)
1 Tbs olive oil
2 leeks, (mostly white parts and a little of the green) sliced
1 carrot, peeled and diced
1 stalk celery, diced
2 cloves of garlic, minced
1 tsp salt
1/2 tsp cracked peppercorns (I used ground—didn’t have the peppercorns)
1 bay leaf
8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more–they cook down quite a bit)
8-oz cremini mushrooms, stems removed and quartered (Again, I’d add more)!
6 C vegetable broth
1 C water
1/4 C miso
Optional: fresh snipped chives

DIRECTIONS:
In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.

Wild Mushroom and Miso Soup -- Epicurean VeganTransfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.

Wild Mushroom and Miso Soup -- Epicurean Vegan

Cover and cook on high for 3 hours OR on low for 6 hours. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Wild Mushroom & Miso Soup
 
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For mushroom lovers like us, this soup certainly made us very happy. Some friends had brought it to a get together and we all demanded the recipe. It is from The Vegetarian Slow Cooker. This soup requires just a tad of prep work, but then it all goes into the slow cooker. Not only is this soup savory and full of flavor, but the mushrooms are packed full of immune boosters---perfect for fighting off the winter chills and colds.
Author:
Serves: 6
Ingredients
  • 1 (1/2 oz) pkg dried porcini mushrooms (I could only find the ¾ oz package, which I used all of)
  • 1 C hot water (I added a bit more since I used more mushrooms)
  • 1 Tbs olive oil
  • 2 leeks, (mostly white parts and a little of the green) sliced
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp cracked peppercorns (I used ground---didn't have the peppercorns)
  • 1 bay leaf
  • 8-oz shiitake mushrooms, stems discarded and thinly sliced (I recommend adding more--they cook down quite a bit)
  • 8-oz cremini mushrooms, stems removed and quartered (Again, I'd add more)!
  • 6 C vegetable broth
  • 1 C water
  • ¼ C miso
  • Optional: fresh snipped chives
Directions
  1. In a small bowl, combine the dried porcini mushrooms and the hot water. Let sit for 30 minutes. Using a fine mesh strainer, drain the mushrooms, reserving the liquid. Finely chop up the porcinis and set aside.
  2. In a large skillet heat the olive oil over medium heat. Add the leeks, carrot and celery for about 7 to 8 minutes. Add the garlic, salt, peppercorns, bay leaf, and porchinis. Cook for a minute, then add the reserved liquid.
  3. Transfer to a slow cooker and add the shiitake and cremini mushrooms, along with the broth and water.
  4. Cover and cook on high for 3 hours OR on low for 6 hours.
  5. Stir in the miso and cook on high for 15 minutes. Discard bay leaf and ladle into separate bowls; garnish with chives. Enjoy!

Mushroom Chowder with Potatoes and Rosemary

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Mushroom Chowder with Potatoes and Rosemary -- Epicurean VeganYesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we’ve stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I’d change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew—loved it.

INGREDIENTS:
3/4 oz dried porcini mushrooms
4 Tbs olive oil (I cut this in half)
1-1/2 lb Yukon Gold potatoes
1-1/2 lb cremini mushrooms,
3 cloves garlic, minced (1 Tbs)
1 Tbs plus 1 tsp chopped fresh rosemary, divded
1/2 C dry white wine

DIRECTIONS:
Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.

Mushroom Chowder with Potatoes and Rosemary -- Epicurean Vegan

Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Mushroom Chowder with Potatoes and Rosemary
 
Print
Yesterday was a chilly, rainy day where the sun never made an appearance. Dare I say . . . we've stumbled into fall? This soup was perfect for a evening like that. This recipe is from Vegetarian Times and the only thing I'd change is add more potatoes and mushrooms or use less broth to make it thicker. Otherwise, this is a super flavorful, delicious stew---loved it.
Author:
Ingredients
  • ¾ oz dried porcini mushrooms
  • 4 Tbs olive oil (I cut this in half)
  • 1-1/2 lb Yukon Gold potatoes
  • 1-1/2 lb cremini mushrooms,
  • 3 cloves garlic, minced (1 Tbs)
  • 1 Tbs plus 1 tsp chopped fresh rosemary, divded
  • ½ C dry white wine
Directions
  1. Bring 7-1/2 C of water to a boil in a large soup pot. If you want a thicker soup, use less water (or use more potatoes and mushrooms). Add the porcini mushrooms and remove the pot from the heat and let soak for 30 minutes. Meanwhile, peel and dice the potatoes and thickly slice the cremini mushrooms. In a large skillet, heat 2 Tbs (or 1 if not using as much) and add the potatoes and salt, if desired. Cook for 10-12 minutes, or until they begin to brown.
  2. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  3. Strain the porcini mushrooms, reserving the liquid. Return the liquid to the pan. Using cheesecloth (I recommend using a thin cotton napkin), squeeze as much liquid from the porchini mushrooms as possible.
  4. Finely chop the porcini mushrooms and add them to the pot of liquid. Once the potatoes are browned, add them to the pot and throw the cremini mushrooms in the skillet with the remaining olive oil. The recipe says to cook them until they begin to brown, about 15-17 minutes. For me, this happened within 5 minutes.
  5. Add the garlic and 1 Tbs of the rosemary; cook for 20 seconds. Add the wine and simmer 15 seconds. Transfer to the pot and bring to a boil. Reduce the heat to a medium-low and simmer for 10 minutes, or until the potatoes are tender. Remove from the heat and let sit for 5 minutes.
  6. Puree 2 cups of the soup in a blender and return back into the soup pot. Serve with remaining rosemary sprinkled on top. Enjoy!

Angel Hair Pasta with Mushrooms and Ricotta

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Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean VeganThis is so light and flavorful that The Husband is already looking forward to the leftovers. The original recipe is from the latest issue of Sunset Magazine, but I made lots of changes. So really, I guess that means I was inspired by the recipe . . .

INGREDIENTS:
6 oz angel hair pasta
8 oz cremini mushrooms, sliced
1 leek, white and light green parts only, chopped
1 garlic clove, minced
Salt, to taste
1/2 C vegan ricotta (recipe below)
1/4 C toasted croutons, crushed (I made my own—see below)
1/3 C flat-leaf parsley leaves
4 Tbs olive oil, divided

Ricotta:
14 oz extra firm tofu, drained and pressed
1/3 C nutritional yeast
1/2 C to 1 C fresh basil leaves
1 tsp salt
1 tsp garlic powder
2 Tbs lemon juice

Croutons:
2-3 slices French bread, toasted, then chopped and crushed

DIRECTIONS:
To make ricotta: Combine all ingredients in a food processor and blend well. You’ll only need about 1/3 to 1/2 C, so either refrigerate the rest for a few days for another meal, or freeze it.

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean VeganCook pasta according to package instructions; reserve 1 cup of the pasta water, then drain. Heat 2 Tbs of the olive oil and add the mushrooms; cook until browned. Add the leeks and garlic and cook about 1-2 minutes. Season with salt. Toss the pasta with the mushroom mixture, reserved pasta sauce and remaining 2Tbs of olive oil.

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean Vegan

Top with little dollops of the ricotta and some parsley. Enjoy!

Angel Hair Pasta with Mushrooms and Ricotta -- Epicurean Vegan

 

 

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