So many mushrooms! All the different shapes and types can be a little intimidating (even a little homely, truth be told), but their true beauty lies in the flavors they impart to a wide variety of dishes, especially if you dare to branch out into some of the lesser known types. Turns out, they are pretty easy to prepare and even easier to eat! Executive Chef Stevie Provencio provides this recipe for mushroom soup that is delicious with King Estate’s 2022 Oregon Sauvignon Blanc.
Mushroom Soup
Ingredients
2 quarts water
2 cups dry shiitakes
2 cups fresh oyster mushrooms
2 cups fresh maitake mushrooms
1 Tbsp. porcini powder
1 cup sliced shallots
6 whole garlic cloves
1 Tbsp. fresh thyme
1 cup butter
1 cup heavy cream
¼ cup long grain rice
½ cup cream (sweet) sherry
Method
Soak shiitakes overnight in 2 quarts of water. Drain and reserve liquid. Toss mushrooms with olive oil, thyme, half of the shallots and garlic; season with salt and white pepper. Roast at 350 degrees until golden brown on top. There will be liquid released from the mushrooms into the pan; add to reserved shiitake liquid. Sauté remaining shallots and garlic in butter until caramelized. Deglaze with cream sherry. Add all ingredients except cream to pot and bring to boil. Reduce heat to low and simmer for 30-45 minutes or until everything is very cooked and tender. Be sure to stir occasionally so the rice doesn’t stick to the bottom of the pot. This could scorch and ruin the soup. Add the cream to pot and stir well. Blend on highest speed of blender until very well puréed and silky smooth. Adjust seasoning to taste.
