Various Mushroom Recipes

Matsutake Mushroom Soup

Ingredients:

• 1/2 pound fresh matsutake mushrooms, cleaned and chopped

• 4 cups chicken broth

• 2 tablespoons soy sauce

• 2 tablespoons sake

• 2 tablespoons mirin

• 1 tablespoon vegetable oil

• 1 leek, thinly sliced

• 1 tablespoon grated fresh ginger

• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the vegetable oil over medium heat.

2. Add the sliced leek to the saucepan and cook until tender.

3. Add the grated ginger to the saucepan and cook for another minute.

4. Add the chopped matsutake mushrooms to the saucepan and cook until they release their liquid and are tender.

5. Add the chicken broth, soy sauce, sake, and mirin to the saucepan and bring to a boil.

6. Reduce the heat and let the soup simmer for 15-20 minutes.

7. Season with salt and pepper to taste.

8. Serve hot

Lion's Mane Mushroom Tacos

Ingredients:

• 1 pound fresh lion's mane mushrooms, cleaned and chopped

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika

• Salt and pepper, to taste

• 8 corn tortillas

• 1 avocado, sliced

• 1/2 cup crumbled queso fresco

• 1/4 cup chopped fresh cilantro

• Lime wedges, for serving

Instructions:

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

2. Add the minced garlic to the skillet and cook until fragrant.

3. Add the chopped lion's mane mushrooms to the skillet and cook until they are browned and tender.

4. Add the chili powder and smoked paprika to the skillet and stir to coat the mushrooms. Season with salt and pepper to taste.

5. Warm the corn tortillas in a dry skillet or over an open flame.

6. Assemble the tacos by placing a spoonful of the mushroom mixture on each tortilla, and topping with sliced avocado, crumbled queso fresco, and chopped cilantro.

7. Serve with lime wedges.

Porcini Mushroom Soup

Ingredients:

• 1 pound of fresh porcini mushrooms, sliced

• 4 cups of chicken or vegetable broth

• 1 cup of heavy cream

• 1 small onion, diced

• 2 cloves of garlic, minced

• 2 tablespoons of olive oil

• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.

2. Add the sliced porcini mushrooms to the pot and cook until they are tender and lightly browned.

3. Pour the chicken or vegetable broth over the mushrooms and bring to a simmer.

4. Simmer the soup for 15-20 minutes, or until the mushrooms are fully cooked and tender.

5. Remove the soup from the heat and let it cool slightly.

6. Using an immersion blender, blend the soup until it is smooth and creamy.

7. Return the soup to the pot and add the heavy cream, stirring to combine.

8. Heat the soup over low heat until it is warmed through.

9. Season with salt and pepper to taste.

10. Serve hot and enjoy!