Wild Mushroom and Red Wine Soup

Ingredients:

• 2 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 lb mixed wild mushrooms, sliced

• 2 tbsp tomato paste

• 2 cups beef broth

• 2 cups red wine

• 1 tbsp fresh thyme leaves

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat.

2. Add the chopped onion and minced garlic to the pot and sauté for 3-4 minutes, until the onion is translucent.

3. Add the sliced wild mushrooms to the pot and sauté for an additional 5-6 minutes, until the mushrooms have released their liquid and are browned.

4. Add the tomato paste to the pot and stir for 1-2 minutes.

5. Add the beef broth, red wine, and thyme leaves to the pot and stir.

6. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for 20-25 minutes.

7. Season with salt and pepper to taste.

8. Serve hot and enjoy!
   
   

Wild Mushroom Pasta with White Wine Sauce

Ingredients:

• 1 lb spaghetti

• 4 slices bacon, diced

• 1 small onion, chopped

• 4 cloves garlic, minced

• 1 lb mixed wild mushrooms, sliced

• 1/2 cup dry white wine

• 1/2 cup heavy cream

• Salt and pepper to taste

• Freshly grated Parmesan cheese for garnish

Instructions:

1. Cook the spaghetti according to the package directions until al dente.

2. In a large pan, cook the diced bacon over medium heat until crispy.

3. Remove the bacon from the pan and set it aside. Keep the bacon grease in the pan.

4. Add the chopped onion and minced garlic to the pan and sauté for 3-4 minutes, until the onion is translucent.

5. Add the sliced wild mushrooms to the pan and sauté for an additional 5-6 minutes, until the mushrooms have released their liquid and are browned.

6. Add the white wine to the pan and stir for 1-2 minutes, until the wine has reduced by half.

7. Add the heavy cream to the pan and stir until it has thickened.

8. Season with salt and pepper to taste.

9. Toss the cooked spaghetti with the mushroom sauce and crispy bacon.

10. Serve hot and garnish with freshly grated Parmesan cheese.

Wild Mushroom Risotto with White Wine

Ingredients:

• 1 cup Arborio rice

• 4 cups chicken or vegetable broth

• 1 cup dry white wine

• 1/2 cup grated Parmesan cheese

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1/2 onion, diced

• 2 garlic cloves, minced

• 1 pound mixed wild mushrooms, cleaned and chopped

• Salt and pepper to taste

Instructions:

1. In a large saucepan, bring the broth to a simmer.

2. In a separate large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

3. Add the Arborio rice to the onion and garlic mixture and stir to coat the rice with the oil and butter. Cook for 1-2 minutes until the rice is slightly toasted.

4. Add the white wine to the rice and stir constantly until the wine has been absorbed.

5. Add one cup of the warm broth to the rice and stir constantly until the broth has been absorbed. Repeat this process, adding one cup of broth at a time and stirring constantly, until the rice is tender and creamy.

6. In a separate pan, sauté the wild mushrooms until tender, about 5-7 minutes.

7. When the rice is cooked, add the Parmesan cheese and stir until melted. Add the sautéed mushrooms to the rice and stir to combine.

8. Season the risotto with salt and pepper to taste.

9. Serve the risotto immediately, garnished with additional Parmesan cheese and freshly chopped herbs, if desired.