DivaAnnie made this soup for the 2007 Holidiva Day
Cream of Mushroom Soup
Adapted from a recipe posted by Theresa/Thunderbird via Recipezaar.com
40 minutes- 15 minute prep
½ cup chopped onions
¼ cup (1/2 stick) butter or margarine
6 cups sliced fresh mushrooms
¾ cup all-purpose flour
4 regular-sized cans chicken broth
2 cups half-and-half
1 teaspoon salt
¼ teaspoon pepper
In a large saucepan, sauté onion in butter until tender
Add mushrooms, continuing to sauté until the mushrooms are tender
Mix flour & Broth until smooth, stir into the mushrooms
Bring to boil, cook and stir for 2 minutes or until thickened
Stir in the half-and-half, salt & pepper
Simmer uncovered for 15 minutes, stirring often.
DivaSophia made these as an appetizer for Holidiva Day
Adapted from a recipe by chef and author Emeril Lagasse
· 1 1/2 pounds white button mushrooms, wiped clean
· 1/4 cup plus 1 teaspoon extra virgin olive oil
· 6 ounces hot Italian sausage
· 6 ounces sweet Italian sausage
· 1/4 cup finely chopped yellow onions
· 2 tablespoons finely chopped green bell peppers *
· 2 tablespoons finely chopped celery
· 1 teaspoon minced garlic
· 1/4 cup plain dry bread crumbs
· 1/4 cup freshly grated Parmesan cheese
· 2 tablespoons plus 2 teaspoons minced fresh parsley
· 1 teaspoon Emeril's Original Essence *
[* Sophia didn’t use the two starred ingredients when she made the recipe.]
1. Preheat the oven to 400°F.
2. Remove the stems from the mushrooms and mince to make 1 cup. Discard the remaining stems.
3. In a large bowl, toss the mushroom caps with 1/4 cup of the olive oil.
4. In a medium skillet over medium-high heat, cook the sausage, stirring, until browned, about 4 minutes. Add onions, bell pepper, celery, and minced mushroom stems and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Remove from heat.
5. Place sausage mixture in the bowl of a food processor. Add 2 tablespoons of the breadcrumbs, 2 tablespoons of the cheese, 2 tablespoons of the parsley, the Essence, and the remaining teaspoon of olive oil. Pulse to combine.
6. Fill each mushroom cap with about a heaping teaspoon of the sausage filling and place on a large baking sheet.
7. In a small bowl, combine the remaining 2 tablespoons breadcrumbs and 2 tablespoons cheese and sprinkle over the mushroom caps. Bake until the filling is browned and the mushrooms are tender, 15 to 18 minutes.
8. Transfer to a serving dish or platter, garnish with the remaining 2 teaspoons parsley and serve warm or at room temperature.
Yield: Makes 8 servings
DivaKarla used a recipe from Central Market here in Austin for the Holidiva Lunch
Autumn Squash and Mushroom Sauté
3 T canola oil or 1 T canola oil and 2 T butter
3 cups winter squash [Butternut, Hubbard, Acorn Kabacha] peeled and diced
1 medium onion, diced
1 cup assorted mushrooms [Crimina, Shitake, Chantrelle, Oyster, porcini] cleaned
2 cloves garlic, minced
1-2 cup chicken or vegetable broth
2 T fresh rosemary
½ tsp nutmeg
¼ tsp cayenne pepper
1 tsp black pepper
1 tsp salt
2 T freshly grated Parmesan cheese for garnish [optional]
Heat the shortening in a large sauté pan over medium heat. Add the onion and sauté until translucent, about 4 minutes. Add the cubed squash and cook for about 5 minutes. Add the mushrooms (if necessary cut the larger mushrooms so that all the mushrooms are about the same size) and stir gently. Sauté until the mushrooms begin to soften, then add the garlic. Add one cup of the broth, rosemary and seasonings. Simmer until the squash is just tender, adding more broth if needed. Check the salt and pepper, adding more if needed. Serve at once, with Parmesan garnish if desired.