This is, I believe, National Mushroom Day. I hope those who love mushrooms will celebrate it, even if only to be thankful for them. Had I known earlier, I might not have made fettuccine carbonara last night and held out for mushroom Bolognese on pappardelle tonight. Maybe I can make Bouef Bourguignon with no bouef, just extra mushrooms, and serve it with something like barley to soak up the sauce. I love mushrooms, from the lowly cremini to the vaunted chanterelles and morels. It is early enough in the day that other inspiring ideas would be fun. Got any?
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Love mushrooms all the ways. Though usually I’m predictable and want to make mushroom risotto in the fall and winter.
For something different, I’ll reach back into my childhood for this sour mushroom soup. Folks of Slovakian and nearby heritages prepare it for Christmas Eve. I have not been able to recreate the stuff of my memory, though this machanka recipe from The Spruce looks promising. The roux and sauerkraut juice are key. When I want to approximate the flavor profile for my tastebuds, I take the easy route and add a splash of balsamic vinegar to a bowl of mushroom soup for that agreeable tart note.
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Mushroom lasagna, beef stroganoff, and mushroom pizza come to mind. Oh - and a silky creamy mushroom soup with additional mushrooms sautéed in a bit of dry sherry.
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These garlic butter roasted mushrooms have been on my mind lately.
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I’ve always loved stuffed mushrooms, especially the Julian Child recipe with Emmenthaler.
My favourite pizza was spinach and mushroom pizza in my 20s.
I haven’t made uzska from scratch. I keep them on hand.
My most recent mushroom dish was a mushroom stroganoff.
I love spätzle with mushrooms, fried onions and Gruyère.
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My recent surplusage of Chanterelles all went, sauteed, into a batch of beef stew.
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Sure is!
Grilling a bunch of large portobello mushrooms outside along with red peppers, onion and end of summer zukes for sandwiches later today.
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Depends on what kind of mushrooms you have access to.
I’ve not found a mushroom I don’t love (besides fresh morels), and they’re so versatile.
Toasted baguette or ciabatta with sautéed mushrooms and melted Taleggio
Jägerschnitzel
Sautéed king oyster mushrooms with a splash of soy & lemon juice
Chanterelles with fresh parsley, bacon, onions
Mushroom, onion & green peppers pizza
Mushroom Stroganoff
Pappardelle ai >insert your favorite fun guy< (but porcini would be my choice)
Button mushroom carpaccio
Steak with maitake
…
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Funny mushroom story:
Many moons ago, my SIL, who couldn’t make it to Christmas dinner, joined us for lunch the next day with her three kids. In addition to serving turkey leftovers (I make no apology for that) I made cream of mushroom soup to serve before the turkey.
After we ate the soup my SIL’s youngest kid (a boy who was about 7, and was notoriously picky about food) asked me if I had more soup, to the amazement of my SIL. I gave him another bowlful, which he devoured, and asked if I had more. So I gave him another, and told him there was only a little left, which he could take home. He replied no, he would eat it right then, which he did.
Note: my cream soups contain cream; they are not flour- thickened.
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It is! Mushroom’s St. Thomas is for dinner tonight.
Mild Italian sausage, spinach, mushrooms in a mornay sauce, baked to perfection in a ramekin. I use Monterey jack in the sauce and on top, and creminis. I have a few KO to use up, maybe they’ll get in there.
It goes without sayin’ tho, if you are a forager, please educate yourself on the 'rooms you see out there. I feel so sad when I hear about people and whole families sickened by toxic 'rooms they’ve injested.
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All that build up, praise … where’s the recipe?
Well, I was looking for a side dish for meatloaf tonight. Sauteed shrooms. Perfect!
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Wait to add salt.
That post was purely anecdotal as I found it really amusing to see such a picky kid go crazy over mushroom soup; it was not intended as self-praise to put me on the same level as the “Soup Nazi”!
I don’t have a hard and fast recipe for any soup, including mushroom soup; it just depends upon what I find in my fridge. However, must-haves for mushroom soup are dried porcini rehydrated in chicken stock, white mushrooms, onions, celery, chicken stock, and whipping cream.
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My approach is similar. Ideally a few different kinds of fresh mushrooms are sautéed in ghee with shallots and maybe a clove or two of garlic, then given a quick deglaze with marsala or Madeira or sherry. The rehydrated porcini or morels (great idea about using chicken stock, btw, I usually just do boiling hot water, then strain/filter the soaking liquid several times and add to the pot) are added with their jus, chicken broth, and finished with heavy cream or crème fraîche. I like adding a few crispy sautéed mushrooms on top, or crispy bacon instead of croutons. Fresh parsley and chives are also nice.
Great. Now I’m craving mushroom soup. Thanks a bunch, @BarneyGrubble 
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I never saw your post as “self praise.” It’s remarkable that a very picky kid kept wanting more!
I made Anthony Bourdain’s recipe once, delicious!
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I never saw this one before, gonna try it.
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Hope you love it! It’s a keeper recipe for me, have made it for years, as a side or a main course.
I was going to write that I think Smitten Kitchen has a way with mushrooms (her veggie mushroom bourguignon is a favorite of mine).
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