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Mushrooms Au Gratin

1/2 lb. mushrooms, washed and drained
1/4 C. butter
1/4 C. sour cream
1 T. flour
1/2 C. shredded Cheddar cheese

Sauté mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350°F until hot and bubbly.
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Hobbit Soup....aka Grilled Portabella and Sausage Soup [Jan. 2nd, 2007|12:01 am]

I got this recipe from D, who got it from a former greenhouse groupie, who used to be a chef at someplace fancy in town, and got it from one of the other chefs he worked with. I rarely make it exactly as written, but it's fine, fine stuff.

By the way, this makes a metric ton of soup. Really. And it's rich stuff, so you don't want 3 bowls at a time. Plan on freezing about half the batch for later.

1 3/4 oz Custom Gold Label chicken base
3/4 oz Custom Gold Label mushroom base
Dissolve these in 2 quarts water.

6 oz butter
6 oz diced onions
2 cloves garlic, minced
flour--start with 1 c and adjust based on amount of liquid
Saute onions and garlic in butter. Add flour, sitrring with a wire whisk, until mixed well. Add stock and bring to a boil.

2 lbs portabella mushrooms, grilled, diced
12 oz Italian sausage, cooked and julienne cut
1 qt diced tomatos, drained
1/2 oz fresh basil leaves, chiffonade
1 qt heavy cream
Add mushrooms, sausage, tomato, and basil. Bring to a boil. Add heavy cream and simmer for 5 minutes.

Yield: 1/2 gallon soup.
(Or so sayeth my photocopy of the recipe. Somehow, every time I've made this, I've had at least a gallon and a half.)


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