Tom Yum Goong — Hot and Sour Soup with Clamshell Mushroom and Prawns

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This recipe was provided to us by Malcolm Clark, Gourmet Mushrooms’ co-founder, and Surachet Sangsana from “The Marriage of Mushrooms and Garlic” with Chester Aaron.

A subtle blend of spicy hot and sour with citrus overtones, tom yum goong is the most famous of Thai soups. Each region has its own particular version of this recipe.

Ingredients

  • 8 ounces prawns or shrimp, shelled and deveined with shells reserved
  • 3 cups water
  • 5 kaffir lime leaves
  • 3 thin slices galangal
  • 2 stalks lemongrass, lower 2/3 portion only, cut in 1-inch lengths
  • ¼ cup fish sauce
  • 1 cup Alba Clamshell and/or Brown Clamshell mushrooms
  • 1 teaspoon chopped fresh Thai chili
  • ¼ cup lime juice
  • 1 Tablespoon chopped cilantro

 Directions

  1. Take the prawn shells, lime leaves, galangal, fish sauce and lemongrass and place them in a pot. Simmer for five minutes, then strain.
  2.  Place the broth in a pot and add the mushrooms and boil for three minutes.
  3.  Add the prawns to the soup, and reheat to a gentle boil. When the prawns are cooked, place the lime juice and chili in a serving bowl, stir, garnish with cilantro and serve.

Photo credit: Roger Adams

Order your copy of “The Marriage of Mushrooms and Garlic” here.

Mushroom and Garlic Chowder

mushroom and garlic chowder GMI crop 1

This recipe was provided to us by Malcolm Clark, Gourmet Mushroom co-founder, from his cookbook “The Marriage of Mushrooms and Garlic” with Chester Aaron

Ingredients

  • ¼ pound of bacon
  • 2 cups sliced celery
  • 1 onion, chopped
  • 8 ounces mixed MYCOPIA mushrooms
  • ¼ cup flour
  • 1 cup chicken or vegetable broth
  • 1 cup cream
  • ½ cup milk
  • 4 cloves minced garlic
  • Salt and white pepper to taste

Directions

  1. Cut the bacon into ½ inch slices. Sauté until crisp. Reserve 2 tablespoons bacon fat. Place the reserved bacon fat in a medium-sized, heavy bottomed saucepan.
  2. Add the celery, onion and mushrooms. Cook on medium heat while stirring until done.
  3. Sprinkle with flour and stir to combine well. Add the broth and cook until thickened.
  4. Add the cream and enough of the milk to obtain a consistency to your liking. Add the garlic and salt and pepper to taste.
  5. Spoon into soup bowls and garnish with the crispy bacon bits.

Photo credit: Roger Adams

Order your copy of “The Marriage of Mushrooms and Garlic” here.

 

 

White Bean and Roasted Mushroom Soup

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Recipe by Julie Schreiber (Consulting Winemaker at Popcorn Wine Group) as prepared for the Sonoma County Mycological Association’s 2011 annual gathering.

Julie’s recipe makes a hearty soup. You could add a little more stock if you prefer it lighter. There’s still plenty of flavor to go around.

Serves 4-6

Ingredients

  • 2 lbs mushrooms (Velvet Pioppini, Trumpet Royale, Alba Clamshell)
  • 2 large onions, quartered
  • 3 garlic cloves
  • 2 T olive oil, or a little more as needed
  • Salt and pepper
  • 1 Tablespoon fresh chopped sage
  • 1-2 Tablespoons fresh chopped thyme
  • 6 cups. chicken broth
  • 48 oz. Cannellini beans (prepared from dried beans)

Directions

  1. First pour out beans onto a cookie sheet and inspect them for rocks, pieces of dirt, broken pieces, etc.  Then put beans in a pot and cover with water.  Bring this up to a simmer and then turn off the water. Let soak for an hour.  Or , if you have the time soak the beans in cool water over night.
  2. Drain all soaking water. Cover the beans again with water and bring to a simmer and cook until tender, but still have the shape of the bean.  Put a bay leaf in the water while cooking.
  3. Toss mushrooms in half the olive oil with the fresh herbs.  Season with salt and pepper.
  4. Toss onions and garlic with the other half of the oil. Season with salt and pepper.
  5. Spread each item on to its own sheet pan. Roast in 375 degree oven for 10 minute; toss and roast for an additional 15 minutes, or until lightly browned and roasty.
  6. While vegetables are roasting put broth and cooked beans in a large stockpot over medium heat and simmer.
  7. Retrieve half of the beans and some broth and puree this with the roasted onions and garlic.  Add this pureed bean mixture back to the stock pot.
  8. Add roasted mushrooms to soup.  Salt and pepper to taste.

 

Cream of Mushroom Soup with Trumpet Royale

Trumpet Royale (2)

Ingredients

  • 1/2 teaspoon anise or fennel seed
  • 1 1/2 cups finely diced Trumpet Royale mushrooms, about one 8 oz. package
  • 1/4 cup minced shallot or a generous 1/2 cup of diced yellow onion.
  • 3 Tablespoons butter
  • 4 cups low-sodium chicken stock or water
  • bouquet garni (two bay leaves, a few sprigs of thyme and several sprigs of fresh parsley tied with a piece of string)
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 cup milk or half-and-half

Directions

  1. Put the fennel seed in the bottom of a dry, heavy bottomed pan and place over low heat. The seeds will toast as the pan warms. When you can smell the licorice aroma and the seeds have just begun to brown a little, add the butter. When the foam subsides, add the mushroom and shallot or onion and raise the heat to medium. Stir frequently as onions and mushrooms cook together. When they are quite soft, add the water or stock and the bouquet garni. Simmer for 20 minutes, then remove the bouquet garni. Add salt and pepper to taste. Set aside to cool.
  2. In a separate pan melt 3 tablespoons butter and when the foam subsides, stir in 3 tablespoons of flour. Keep heat at low or medium and cook for 3 or four minutes, stirring to check the color. The flour should cook, but you don’t want the mixture to brown. This is what the French would call a blond roux.
  3. Combine one cup of cold milk (or half-and-half) with one cup of the mushroom stock above. You don’t have to strain out the mushrooms.
  4. Stir this mixture into the roux, and whisk vigorously to blend all the roux into the liquid, as this comes back to the simmer it will begin to thicken. As it does so, add more of the mushrooms and their stock until all is used.
  5. A final seasoning with salt and pepper and your soup is ready to serve.

Side Note:

Trumpet Royale is a great mushroom for classic Cream of Mushroom Soup. These mushrooms are easy to handle so you can cut them into a fine dice the way French chefs do. First cut slabs of mushroom lengthwise, about 1/8 inch thick. Then cut these slabs into little sticks: julienne. Cut these crosswise into fine dice. Voila!

The addition of fennel or anise seed creates a unique but not overpowering flavor which complements the mushrooms. The soup is also very good with Maitake Frondosa, which will give it a heartier flavor. Maitake is the opposite of Trumpet Royale as far as handling, since it grows in unruly bunches that look more like coral than a mushroom, but the Maitake can be chopped very easily. Just pretend it’s a bunch of parsley and chop away.