Merry Mushrooms - Mushroom Soup

I will be the first to admit that I love mushrooms and cream together.  Whether it's homemade Cream of Mushroom soup, Mascarpone and Mushrooms tossed with Rigatoni, Mushroom Gravy over Biscuits (an excellent alternative to sausage gravy), or Mushroom Chowder, I love them all.  Every once in a while though, when I'm in a 'shroom mood, dairy just doesn't sound appetizing at ALL.

That is when I turn to this brothy version of mushroom soup. It's super simple and positively delicious; especially when the chilly grip of autumn begins to seep into your bones, like today.... This soup really heats up your core... sending waves of warmth radiating through your chilled limbs. 

Brothy Mushroom Soup

1 lb Crimini Mushrooms, sliced
1 oz dried Shiitake mushrooms, Stems removed
1 1/2 oz Carrot, shredded
2 oz Shallot, minced
1 1/2 oz Celery, chopped
1 oz Leek, sliced
3 oz Bacon, Chopped
2 TB Unsalted Butter
1/2 cup White Wine
4 Cups Chicken Stock (though Vegetable will work too)
Kosher Salt
Black Pepper
1 tsp dried Chervil
Celery Leaves to garnish

Slice all the Crimini mushrooms.

Remove the stems from the Shiitake.

Shred, mince, chop and slice all the vegetables, respectively.
Chop the bacon.

OK, now your ready.
In a medium soup pot, cook bacon over medium heat until the fat renders out.

Remove bacon from the pot.

Add the vegetables and saute in the bacon fat until tender.....

Remove vegetables.

Melt 2 TB Butter in the bottom of the pot.

Add the Crimini mushrooms and saute, stirring occasionally, until they begin to cook down.(about 10 minutes)

Add the dried Shiitake, Wine, Chicken Stock, Vegetables and Bacon back to the pot.

Bring to a simmer, then cover and simmer for 20 minutes.

Adjust seasoning with Kosher Salt and Black Pepper and stir in the Chervil.
Serve with Celery Leaves.

Now if I only had a big ol' crusty sourdough baguette.  

Mangia!!
~~

Meatless Monday - Shiitake Mascarpone Cream

Normally I don't really participate in the "Meatless Monday" per se. I am not organized enough to coordinate my lack of animal protein to a specific day. Oh there are plenty of Tuesdays, Wednesdays and Thursdays that contain no meat as well as the occasional Friday, Saturday or Sunday. :) But today is just happened to fall that way.

This is the same recipe as the Chantarelle Mascarpone Cream  I made last fall but with 2 important differences.  Gruyere is the cheese of choice this time which just so happens to pair flawlessly with Shiitake mushrooms.  Proof that a good recipe has the ability to adapt and change with the season's offerings, yet remain delicious.  I have changed this so many times, depending on what was available in the market, that I don't even remember what the original recipe was anymore.  Incidentally, this is absolutely divine with Morels and Porcini too.

But, mmmm Shiitakes... The cancer fighting, blood clot preventing, serum cholesterol lowing, high blood pressure stopping wonder mushroom.

As if all that wasn't awesome enough, they are so deliciously "meaty", you won't even notice you aren't eating meat.  Especially when paired with a chunky pasta like rigatoni. So get your weekly dose of Lentinan (Cancer fighter), Lenthionine (Blood clot & High Blood Pressure), Eritadenine (Cholesterol reducer) and various anti-oxidants.   Your body will thank you. 

Rigatoni in Shiitake Mascarpone Cream

1 LB Rigatoni pasta
2 TB Olive Oil
1 Shallots, minced
1/2 Leek, sliced
1 clove garlic, minced
Kosher Salt
Black Pepper
1/2 lb Crimini Mushrooms, sliced
1/2 lb Shiitake Mushroomw, sliced
1/2 cup White wine, like Verdicchio
1/2 cup Vegetable stock (or Mushroom stock)
8 oz Mascarpone cheese, at room temperature
1/2 cup (2 oz) grated Gruyere, plus more for serving
1/4 cup fresh Chives, chopped - Plus more for serving

Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until al dente, about 10 - 13 minutes.

While the pasta is boiling.........
Heat the oil in a large skillet over medium-high heat.

Add the Shallots, Leek and garlic to the pan, seasoning with a little Kosher Salt and Black Pepper.

When the Shallots are soft, about 3 minutes, add the mushrooms to the pan and season with a little more Kosher Salt and Black Pepper, cook for about 5 minutes.

Deglaze the pan with Wine and cook until liquid has evaporated.

Add the vegetable (or mushroom) stock and simmer until liquid is reduced by half.

Remove the pan from the heat and add the mascarpone cheese, stiring until it melts and becomes all unctuously creamy.

Drain the pasta and transfer to a serving bowl.

Pour the mushroom mixture over the pasts along with the Gruyere and Chives.

Toss well, but gently to coat pasta. (add some reserved pasta water, if needed, to smooth the sauce)

Garnish with the More Gruyere and more chopped Chives.

Mangia!!
~~