Seasonal Cooking… Mushrooms

I’ve already mentioned pears (and given a great site to further your knowledge of types of pears and recipes to use). Nuts? Chop them up and add them to desserts and salads. Experiment with nut oils drizzled on salads and pasta dishes ( but NEVER cook with nut oils…. they’re too fragile and the heat will cause destruction of their chemical bonds… you’ll end up with a very unhealthy food going into your body… store nut oils in the fridge).

For this post, how about amazing mushrooms? FYI, many different types of mushrooms have an immune boosting quality to them, so since this is cold and flu season, this demonstrates how eating seasonally can be tied in with our physical needs.

The following is one of my most favorite soup recipes (and I LOVE all kinds of soup, so that’s saying alot). I found this recipe a long time ago in  The Moosewood Cookbook. Once I made it for a buffet dinner and everyone thought it was gravy and spooned it over the beef roast… I was kind of perturbed when I saw this happening, but decided to give it a try myself…. not bad. Not bad at all. And over pasta? Absolutely delicious! SO… it’s versatile too!

THE MOOSEWOOD COOKBOOK’S
HUNGARIAN MUSHROOM SOUP

1 hour to prepare                                   4 rich servings
12 oz. fresh mushrooms. sliced
2 cups chopped onion
4 TBSP. butter
3 TBSP. flour
1 cup milk
1-2 tsp dill weed ( the recipe doesn’t say dried or fresh.. I’d say this is dried. Add more if using fresh).
1 TBSP Hungarian paprika
1 TBSP tamari (wheat free low salt soy sauce)
1 tsp salt
2 cups stock or water
2 tsp fresh lemon juice
1/4 cup fresh chopped Italian parsley
fresh ground black pepper )to taste)
1/2 cup sour cream
Saute the onions in 2 Tbsp butter. Salt lightly. A few minutes later, add mushrooms, 1 tsp dill, 1/2 cup stock or water, tamari and paprika. Cover and simer 15 minutes.
Melt remaining butter in a large saucepan. Whisk in flour, and cook, whisking, a few minutes. Add milk. Cook, stirring frequently, over low heat about 10 minutes – until thick. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes. Just before serving, add salt, pepper, lemon juice, sour cream and, if desired, extra dill. Serve garnished with parsley.
My comments on ingredients: I happen to believe that real food that hasn’t been altered from its natural form is better than anything that humans have come up with by way of added chemicals,  very high heat processing and chemical processing. But I’ll be talking more about that in another post.
For now, let me just tell you that I don’t think you should consume “ultra pasteurized” milk or sour cream. It’s not food. It’s been boiled at such high heat that they’ve killed everything (bad and good), and quite seriously, you can store it on the shelf. It doesn’t need to be refrigerated. It’s been put in the refrigerator because the suppliers aren’t dumb… would you buy milk that was just sitting on the shelf for days and days on end? Or cheese? Velveeta anyone?
I like Nancy’s organic cultured sour cream, Strauss family organic milk, and Kerrygold Irish butter from grass fed cows.


Advertisements
This entry was posted in What to Eat and How to Cook. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s