Sauteed Wild Mushrooms

Published March 1, 2001.

Why this recipe works:

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blender, finishing the soup with a splash of Madeira, cream,… read more

For a substantial mushroom soup recipe with distinctive, deep mushroom flavor and rich texture, neither too thick or thin, we cooked readily available button mushrooms long and slow, with butter and shallots and then pureed them in a blender, finishing the soup with a splash of Madeira, cream, and lemon juice. A garnish of sautéed wild mushrooms added a hit of earthiness and flavor to our mushroom soup recipe.

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Makes 1 to 1 1/2 cups

Delicate enoki mushrooms are also a nice addition. If you like, add an ounce or two of enoki mushrooms to the pan during the final minute of the cooking time in step 2.

Ingredients

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