Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, wild mushroom & potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hen-of-the-woods, oyster, and sulphur shelf mushrooms are safe, delicious, and nutritious wild varieties prized by mushroom hunters. While these and many other mushrooms are safe to consume, eating. One of the dangers of collecting mushrooms in the wild, Cotter said, is that of toxic look-alikes ā poisonous mushrooms that resemble edible ones. He pointed to the green-spored parasol.
Wild Mushroom & Potato Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Wild Mushroom & Potato Soup is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wild Mushroom & Potato Soup:
- Prepare Large Stalks of 5-6 cep/porchini mushrooms,
- Take 2 onions, chopped finely,
- Prepare 2 small potatoes, skin left on, diced finely,
- Get 15 pieces dried ceps/porchini mushrooms,
- Make ready 2 cloves garlic, sliced,
- Take Vegetable stock cube,
- Make ready 1 tsp dried oregano,
- Make ready 1 tsp dried marjoram,
- Make ready 1 glug of white wine,
- Get 2 heaped tbsp quark or 4 tbsp cream,
- Get Pinch sea salt,
- Get Cracked black pepper to season
- Make ready White pepper to season,
- Take 1 generous glug of extra virgin olive oil
- Get Boiling water, enough to fill saucepan halfway
- Make ready Equipment Needed:
- Take 1 blender or hand blender
The middle of the mushroom can often dip inwards. Chanterelles (Cantharellus) Chanterelles are a prevalent name for macro-fungi in Cantharellus genus. These white, yellow, or orange funnel-shaped meaty mushrooms are the most famous consumed wild mushroom species. Some Cantharellus species release a fruity smell and they have a mildly peppery taste.
Instructions to make Wild Mushroom & Potato Soup:
- Heat a saucepan up over a medium heat and glug in enough olive oil to just cover the base then add in the onions. Fry gently for several minutes until the become golden and soften. Add in the chopped garlic and fry for around 20 seconds. Add the chopped mushroom stalks. Season well with salt and pepper.
- Crumble in the Vegetable stock and then add the dried herbs. Stir through the onions and mushrooms. Continue to fry gently. Add in the wine and cook off for a minute or two then pour in the boiling water, enough to fill the pan around halfway, and stir.
- Put the chopped potatoes in and bring to a gentle simmer. Cover with a lid and simmer for around 20-25 minutes until the flavours impart. Remove from the heat and allow to cool down so it's not piping hot.
- Add in the quark/cream and stir then carefully, season with a touch of white pepper and salt to taste then transfer to a blender or blitz using a hand blender until smooth and creamy. Serve up and enjoy, perfect with some crusty buttered bread. :)
These white, yellow, or orange funnel-shaped meaty mushrooms are the most famous consumed wild mushroom species. Some Cantharellus species release a fruity smell and they have a mildly peppery taste. This item: The Wild Mushroom Co. Happily, there are four delicious wild mushrooms that are fairly widespread and easy to identify: morels, chicken mushrooms, giant puffballs and chanterelles. These are sometimes referred to as "The Foolproof Four." See also Staying Safe Hiking and Exploring in the Mountains Slice the small mushrooms thickly and cut the large ones in a large dice.
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