Cream of Mushroom Soup

Cream of Mushroom Soup

Ingredients:
1/2 cup butter
1/2 cup flour
5 stalks celery, chopped
2 pounds crimini mushrooms, chopped
5-10 dried shitake mushrooms
8 cups water (or broth)
1 can evaporated milk (can substitute milk, cream, half and half, etc.)
3 Tbsp oil


In a large pot, melt butter.  Let brown just a bit, and stir or whisk in flour very well.  Let it get a little color, and slowly whisk in water or broth.  Add dried shitake mushrooms, and bring to a simmer.  Simmer 15 minutes.

Meanwhile, heat oil in a large skillet.  Add celery and crimini mushrooms- saute until softened, about 15 minutes.

Add celery and mushrooms, with pan juices, to soup pot, bring to a boil, and simmer 15 minutes.  Add 1 can evaporated milk and heat through.  Salt and pepper to taste.

If desired, thin down with a little more water before serving- the longer this sets, the thicker it gets.  I cooked it in the afternoon, and added another 2 cups of water before dinner.

Mushroom and Egg Tart

A base of baked puff pastry, topped with a pan of cooked-down onions and mushrooms, and topped with perfectly-set eggs.

I think yes.

This was a huge hit for dinner the other night- the husband, six-year-old, and myself polished this off with no problem, along with a big green salad.  It took some time, but most of the prep could be done ahead of time for a quick meal prep later.  If you pre-baked the pastry shell, and cooked the mushrooms and onions, all that would be left is piling them into the oven and baking.

This came from the November '11 edition of Everyday Food.  I've marked, and tried, so many recipes from that edition- definitely shelf-worthy, with the rest of my cookbooks!

The original ingredients called for shitake mushrooms and tarragon, and parmesan cheese for dusting.  Here is how I made it.

Crimini and Egg Tart

Serves 3 as main course, or six as side dish

Ingredients:
1 sheet puff pastry, thawed
2 Tbsp unsalted butter
2 medium onions, thinly sliced
3/4 pound crimini mushrooms, cleaned
1 Tbsp. fresh thyme leaves
sea salt and ground pepper
6 large eggs

1.  On a piece of parchment paper, unfold puff pastry.  Cover with a sheet of cling film, and roll out to 11x14 inches.  Remove cling film, and use a sharp paring knife to trim pastry edges straight.  A half inch from the edge of the dough, using your paring knife, lightly cut partially through the dough.  Transfer pastry, on parchment paper, to a rimmed baking sheet.  Use a fork to prick all over, inside the scored border.  Refrigerate 20 minutes.

2.  Turn oven on to 375.  In a large skillet, melt butter over medium heat.  Add onions and cook, stirring occasionally, until lightly caramelized (10 to 15 minutes.)  Using a large glass measuring cup, or a small fry pan, crush mushrooms lightly.  Finish chopping with a knife into 1/4-1/2" pieces.  Add mushrooms and thyme to caramelized onions and cook until mushrooms are soft and dark, about 10 minutes.  Season with salt and pepper.  Deglaze pan with a few tablespoons water, if necessary.

3.  Bake puff pastry until light golden, about 15 minutes.  Remove from oven and top with mushroom mixture, staying within border.  Crack eggs into a small bowl or cup, and carefully pour eggs on top of mushroom mixture.  Bake until whites are set and yolks are still runny (about 10 minutes) or longer if you like your eggs more cooked.  I thought it was perfect after about 20 minutes.