Mushroom Soup

December 22nd, 2010 / Comments 0

For a number of years, the arrival of a large, oval basket filled to the brim with fresh mushrooms at our front door in the middle of December, marked the beginning of gift giving in our Washington, D. C. neighborhood.

mushroom 02 c egbert Mushroom Soup

Our neighbor Robin and his family spent most weekends at their country house in eastern Pennsylvania and he brought mushrooms from Kennett Square, the mushroom capital of the world, for everyone on the block.

Three pounds of mushrooms, especially the week before Christmas, when the fridge was filled with holiday fare, presented a cooking challenge, so many mushrooms and so little time. Mushroom soup was the first recipe I thought of when the mushrooms arrived. Served with crusty bread and a green salad, it made an easy dinner during a busy week. Here’s how I did it: … read more

Mushroom #3 – Barley Pilaf

April 30th, 2010 / Comments 0

Mushrooms are a low fat source of vitamins and minerals and they also deliver plenty of umani, also called the fifth taste after sweet, sour, salty and bitter. v mushroom sliced 01 Mushroom #3   Barley Pilaf

Adding mushrooms to most savory dishes make them taste better. I made Mushroom Pilaf for a ‘welcome home’ potluck dinner on Saturday night. This vegetarian dish was made with barley rather than rice and topped with sour cream. It was delicious. Here’s how I did it: … read more

Mushrooms #2 – Souffle

April 29th, 2010 / Comments 0

With Julia’s method, I was able to sauté mushrooms to add to omelets, soups, pastas, pizzas and more.

chantarelle souffle Mushrooms #2   Souffle

I made a mushroom soufflé for lunch to thank a friend who took care of my mail while I was away. We chatted about my adventures in Italy and her experiences with late winter in Vermont while the soufflé baked. A soufflé sounds complicated but it is just a seasoned white sauce lightened with egg whites that is baked. Here’s how I made it: … read more

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