Recipe Archive

Three-Cheese Lasagna with Mushrooms and Spinach
Recipe adapted from Cowgirl Creamery Cooks
Serves 8-10
2 tablespoons dried porcini mushrooms
3 cups whole or low-fat milk
3 tablespoons butter (unsalted), plus 1 teaspoon
4 cups fresh spinach, washed
1/2 teaspoon Kosher salt
Fresh ground pepper
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
4 garlic cloves, chopped
6 cups sliced fresh mushrooms (your choice)
2 tablespoons all-purpose flour
1 pound fresh pasta sheets or dried lasagna noodles
8 ounces gruyere or Comte cheese
6 ounces fromage blanc (non-fat greek yogurt or labneh will do)
1 ounce parmesan cheese, grated

Wrap the porcini in cheesecloth and place in a pan with the milk. Heat until small bubbles form. Remove from heat and let the two steep for 1 hour at room temperature.
Melt 1 teaspoon butter in a large skillet, add cleaned spinach, salt and pepper, tossing. Cook about 3 minutes and transfer the spinach to a bowl to cool. Wipe out pan.
Heat olive oil and 1 tablespoon butter in the same pan, add onion and garlic. Saute until onion softens and add mushrooms. Cook until mushrooms begin to brown, about 10 minutes. Remove from heat.
After 1 hour, sqeeze porcinis and remove to another bowl. Melt 2 tablespoons butter in a saute pan, add flour. Cook and stir until all grains of flour are coated with the fat and the mix begins to bubble and brown slightly. Add porcini milk a little at a time, whisking to avoid lumps. Add the rest of the milk and cook until it is thick enough to coat a spoon.
Preheat the oven to 400 degrees. Boil pasta until just done. In a baking dish, begin assembling lasagna; pasta, mushrooms, gruyere, pasta, bechamel, spinach, fromage blanc. Repeat twice, ending with pasta on top. Spread with bechamel, sprinkle with parmesan and cover with foil.
Bake 20 minutes, decrease oven temperature to 350, remove foil and bake until cheese on top is bubbly and brown, another 20 minutes. Allow lasagna to rest 15 minutes before serving.

Meatballs in Tomato Sauce
Recipe courtesy Canela Bistro and Wine Bar, San Francisco
Serve with Victorino Toro
Meatballs
2 tablespoons olive oil
½ onion, small dice
1 teaspoon fresh thyme
3 cloves garlic, chopped
1/3 cup fresh breadcrumbs
6 ounces ground pork(*Note: Using braised pork chopped and shredded will elevate this dish. Canela uses half ground meat, half braised pork)
6 ounces ground beef or veal
1/4 cup parsley, finely chopped
2 eggs, beaten
Sea salt and fresh pepper to taste
Salsa
3 tablespoons olive oil
1 teaspoon Spanish pimenton
½ cup chopped onion
1 teaspoon dried oregano
4 fresh tomatoes, seeded and chopped
¼ cup wine
Sea salt and fresh ground pepper to taste

Sautee onion and a pinch of salt in olive oil on medium heat for 7-8 minutes, making sure not to burn. Add garlic and sauté one minute. Add thyme and breadcrumbs and cool. Transfer to a large bowl and combine with meat, parsley, egg, and a bit more salt and pepper. If mixture is too loose, add more breadcrumbs. Shape into small balls, making sure not to pack too tightly.
Heat the remaining olive oil in a pan over medium high heat. Add the meatballs and cook till brown on all sides. Remove the meatballs and set aside. They should not be cooked all the way through.
Add the onions and sauté for about 7 minutes. Add the oregano, then tomatoes and wine. Simmer for about 20 minutes and then add meatballs. Continue to cook, covered, for about 10 minutes or until meatballs are cooked. Season with salt and pepper.




Spanish Ham Croquettes
Recipe courtesy Canela Bistro & Wine Bar, San Francisco
Serve with Luis Canas Rioja

Serves 62 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
Salt
2 eggs
1 cup fine dried bread crumbs

Lightly oil a shallow 8-inch square dish.
In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat.
When the butter has melted, add the flour and, using a wooden spoon or whisk,
mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well
blended.
Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture
to a boil and add the remaining cup of milk. Cook, stirring constantly with the
spoon or whisk, for about 5 minutes, or until the mixture begins to thicken.
Decrease the heat to medium and cook, stirring constantly to prevent lumps from
forming, for about 10 minutes, or until thickened.
Add the jamon serrano, season lightly with salt (remember, the ham is already
salty), and stir until evenly distributed. Cook for 1 minute longer and then pour
the contents of the pan into the prepared dish. Spread the mixture evenly.
Let cool down for a bit and then cover and refrigerate for at least 2 hours, but
preferably overnight to allow the mixture to set.
Break the eggs into a bowl and beat ligthly until blended. Spread the bread
crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into
walnut-sized croquettes. Roll each croquette in the breadcrumbs, shaking off any
excess crumbs, and then dip into the beaten egg. Lift each croquette from the
egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in
a single layer on a platter. Refrigerate for 30 minutes before frying.
Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and
heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into
the oil, pressing on them gently with a slotted spoon to submerge them, and fry,
turning them gently, for about 2 minutes, or until they are golden on all sides.
Using the slotted spoon, lift out the croquettes, holding them briefly over the pot
to allow the excess oil to drain, and transfer to an ovenproof platter lined with
paper towels to drain further. Keep the croquettes warm in a low oven. Fry the
rest of the croquettes in the same way, always making sure the oil is very hot
before adding more croquettes.
When all the croquettes are fried, arrange on a platter and serve immediately.

Crab, Spinach and Brie Dip
Recipe courtesy St. Francis Winery Executive Chef Dave Bush
Pair with St. Francis Sonoma County Chardonnay 2010
Serves 10
            1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1 cup wilted baby spinach squeezed dry of all liquid, chopped
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat, picked clean of all shells
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Salt and white pepper to taste

Directions:
Preheat an oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish.
Trim and finely chop leek. In a large bowl of water wash the leek well and lift from water into a mesh strainer to drain.
Finely chop the onion. Squeeze dry and finely chop the spinach. Discard rind from Brie and cut into 1/4-inch pieces.
In a heavy skillet cook the leek, onion, and garlic in oil over moderate heat, stirring, until pale golden; stir in the spinach. Add the wine and cook, stirring until almost dry. Add the cream and simmer for 1 minute. Add the Brie stir constantly until it just begins to melt. Remove the mixture from heat and stir the in the herbs.
In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and gently stir in cheese mixture, trying not to shred the crab. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden. Serve with warm hunks of baguette.


Fallen Chocolate Soufflés
Recipe courtesy St. Francis Winery Executive Chef Dave Bush
Pair with St. Francis Sonoma County Merlot 2007
Serves 6
Ingredients:
13 ounces bittersweet chocolate
6 ounces butter (1.5 sticks)
2.5 tablespoons cocoa powder, unsweetened
6 tablespoons sugar
6 egg whites
2 cups mixed berries (strawberry, blackberry, raspberry)
1 cup whipping cream
2 tablespoons powdered sugar
Directions:
Preheat oven to 375°F
Coat the inside of 6-3 inch (6 ounce) ramekins, then coat with sugar shaking out any excess.
In a double boiler, melt the butter and chocolate together until smooth, remove from the heat.
Sift the cocoa powder and sugar together, stir the sifted ingredients into the melted chocolate and butter mixture.
Whip the egg whites until they form soft peaks; gently fold in to the chocolate.Pour the batter into the prepared ramekins and bake until fully risen, about 25 minutes; remove and cool for at least 10 minutes before serving or cool completely and reheat before serving.
While soufflés are cooling, whip the cream with the powdered sugar until medium peaks form. Cut the strawberries in half or quarters depending on the size and mix with berries and a sprinkle of sugar.
To plate, place the berries in the center of each soufflé, top with the whipped cream and serve immediately.


 Tofu “Turkey” Casserole

2 pkgs Nasoya Firm Tofu, crumbled and drained
1 pound fresh mushrooms minced
2 ½ cups boiling water
2 vegetarian bouillion cubes
¼ cup soy sauce
2 tbsp Worcestershire sauce or Henderson’s Relish (vegan)
1 clove garlic finely minced
3 tbsp honey
3 tbsp oil (to sauté the mushrooms and tofu)
Stuffing:
¼ cup oil (to sauté the celery, onion and garlic)
1 large onion, chopped
1 ½ cups celery, chopped
2 cloves garlic minced
1 large apple cored and chopped
½ cup dried cranberries
½ cup toasted chopped pecans
1 tablespoon poultry seasoning
2 tablespoons fresh chopped sage
3 cups day old bread, cut into bite sized pieces
½ to 1 cup prepared vegetable broth

Preheat the oven to 375° F.  Combine the hot water with the bouillion cubes, soy sauce, Worcestershire sauce/Henderson’s Relish, garlic and honey. Cool to room temperature. Add the crumbled drained tofu and marinate for 1 hour. Meanwhile sauté the minced mushrooms in 1 tablespoon oil.  Next prepare the stuffing. Sauté the onion, celery and garlic in 4 tablespoons of oil until soft. Mix the sautéed vegetables with the apple, cranberries, pecans, seasonings, and stuffing. Gradually add the prepared vegetable broth just to moisten, Do not make the stuffing soggy.  Drain the tofu and press out any excess liquid. Cook the tofu in 2 tablespoons oil over high heat until it begins to turn golden. Add the cooked mushrooms to the tofu.  Lightly oil a 2 quart casserole pan. Press half the stuffing into the bottom of the pan. Press the tofu mixture on top of the stuffing. Top with the remaining stuffing mixture, press down. Cover loosely with foil.  Bake for 15 minutes. Uncover and invert onto a cookie sheet, bake an additional 15 minutes until heated through and browned on top.

Butternut Squash, Caramelized Onion, and Spinach Lasagna
Recipe courtesy "The New Way To Cook Light," (Oxmoor House, $34.95) an incredible collection of 400 fresh, approachable AND healthy recipes
Hands-on time: 1 hr. 15 min. Total time: 2 hr.

6 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh sage
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
12 garlic cloves, unpeeled (about 1 head)
Cooking spray
1 large onion, vertically sliced
2 tablespoons water
2 (9-ounce) packages fresh spinach
5 cups low-fat milk, divided
1 bay leaf
1 thyme sprig
5 tablespoons all-purpose flour
11/2 cups (6 ounces) shredded fontina cheese, divided
⅜ teaspoon ground red pepper
1/4 teaspoon grated whole nutmeg
9 no-boil lasagna noodles

1.Preheat oven to 425.

2.Combine squash, 1 tablespoon oil, sage, 1/2 teaspoon salt, black pepper, and garlic in a large bowl; toss to coat. Arrange squash mixture on a baking sheet coated with cooking spray. Bake at 425Åã for 30 minutes or until squash is tender. Cool slightly; peel garlic. Place squash and garlic in a bowl; partially mash with a fork.

3.Heat a large Dutch oven over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes. Reduce heat to medium-low; continue cooking 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.

4.Add 2 tablespoons water and spinach to Dutch oven; increase heat to high. Cover and cook 2 minutes or until spinach wilts. Drain in a colander; cool. Squeeze excess liquid from spinach. Add spinach to onions.

5.Heat 41/2 cups milk, bay leaf, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand 10 minutes. Discard bay leaf and thyme. Return pan to medium heat. Combine remaining 1/2 cup milk and flour in a small bowl. Add milk mixture to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer 5 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon salt, 11/4 cups cheese, red pepper, and nutmeg.

6.Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, half of spinach mixture, and 3/4 cup milk mixture. Repeat layers, ending with noodles. Spread remaining milk mixture over noodles. Bake at
425Åã for 30 minutes; remove from oven. Sprinkle with remaining 1/4 cup cheese.

7.Preheat broiler.
8.Broil 2 minutes or until cheese melts and is lightly browned. Let stand 10 minutes before serving. Serves 8 (serving size: 1 piece).


calories 360; fat 11.9g (s at 5.4g, mono 4.7g, poly 1g) ; protein 16.6g; c a r b 50g; fiber 6.5g; chol 31mg; iron 4mg; sodium 576mg; calc 406mg


A few cocktail recipes using Solerno, a blood orange liqueur with a hefty punch...

Star Ruby
(this one is for me)









1 ounce Solerno
1 ounce fresh blood orange juice
1 ounce Lillet Rouge
1 ounce Hendrick’s Gin
Shake ingredients with ice and fine strain into a chilled coupe glass.  Garnish with an orange twist.

Blood Orange Fizz
1 ounce Solerno
1 ounce Hendrick’s Gin
½  ounce fresh blood orange juice
¾ ounce fresh lemon juice
½ ounce simple syrup
½ ounce egg white
1 ounce soda water
2 drops orange flower water
Dry shake all ingredients except soda.  Hard shake with ice and fine strain into a chilled fizz glass that already has the 1 oz of soda water in the bottom of the glass.  Garnish with 2 drops of orange flower water.
Rocky Road Truffles


Recipe Courtesy of Pastry Chef Emily Luchetti for the California Walnut Board
Makes 30 1-inch truffles
6 tablespoons heavy cream
5 ounces bittersweet chocolate, finely chopped
2/3 cup mini marshmallows cut in half (use scissors it’s much easier)
1/2 cup walnuts cut into 1/4 inch pieces
1/2 cup milk chocolate chip or 1/4 inch pieces
1/3 cup cocoa powder
Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Remove the pan from the heat and add the chocolate. Swirl the pan lightly so the chocolate is covered by the cream. Cover and let sit 5 minutes. Whisk until smooth. Whisk occasionally until room temperature. Stir in the marshmallows, walnuts and milk chocolate chips. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour.
Form chocolate into balls using a heaping teaspoon for each placing them in a single layer on a pan. Refrigerate until hard. Place the cocoa powder on a plate or in a small bowl. Line a baking sheet with parchment paper.
One at a time, place the chocolate balls in the cocoa powder. Dust your palms with cocoa powder and lightly roll the truffles between your palms until round. (The cocoa powder keeps them from sticking to your hands.) Roll in the cocoa powder. (If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.)
The truffles can be made a week in advance. Refrigerate them until ready to serve. When gifting, wrap these truffles up in pink and red tissue paper, tied with white ribbon and a heartfelt message.

Pan Roasted Chicken Thigh Sandwich
Winning recipe from Mezzetta's Make That Sandwich Contest; authored by New York chef Michael Ferraro
Note that this is a multi-step recipe that requires LOTS of advance prep-work.
Makes 4 Sandwiches
Prep Your Chicken Thighs
2 boneless chicken thighs, skin on
2 cups water
2 tablespoons salt
1 teaspoon brown sugar
2 sprigs fresh thyme
2 smashed garlic cloves
1 teaspoon butter
Kosher salt
Fresh ground black pepper
Combine water, salt, sugar, 1 garlic clove and 1 thyme sprig in a small pot and bring to a simmer. Once salt and sugar are dissolved, cool liquid, then place chicken thighs in the liquid. Marinate for 15 minutes.
Remove chicken, pat dry and season both sides with Kosher salt and black pepper. In a medium size sauté pan with a little olive oil, heat to medium-hot and place thighs in skin side down. Sear on both sides, then place pan in a 400 degree oven for 8 minutes.
Remove pan from oven and add butter, 1 spring thyme and one smashed garlic clove. Once butter is lightly browned, flip thighs over and baste for one minute. Remove from pan and reserve. When cool, cut into thin slices.
Make Castelvetrano Olive Pesto
1 jar Napa Valley Bistro Homemade Style Basil Pesto
1 jar Mezzetta Castelvetrano Whole Green Olives, pitted
Parmigiano Reggiano
Combine 2 tablespoons pesto, 1 tablespoon Castelvetrano olives, pitted and minced, 1 teaspoon grated Parmigiano Reggiano and reserve. (Note: a food processor would work well, but pulse it so you retain texture of the olives.)
Tri-Color Roasted Pepper Aioli
1 jar Mezzetta Gourmet Deli Tri-Color Roasted Bell Pepper Strips
1 garlic clove
1 egg yolk
1 lemon
4 ounces Mezzetta Extra Virgin Olive Oil
Kosher salt

In a food processor, add a smashed garlic clove and egg yolk and purèe for 30 seconds. Slowly drizzle in olive oil to emulsify. Once oil is emulsified, add juice of half a lemon. Drain peppers and add 3 ounces of roasted peppers. Season with kosher salt.

Sandwich Assembly
4 ciabatta rollsCut ciabatta bread in half and lightly oil each side and grill to toast. Spread 1-1/2 teaspoons of the aioli on the top half of the bread. Spread 1-1/2 teaspoons of the pesto on the bottom half of the bread.
Stacking from the bottom with the chicken thighs thinly sliced, follow with 3 slices of burrata cheese and place under the broiler until cheese is melted. Toss a handful of baby arugula with a drizzle of extra virgin olive oil, juice of a quarter lemon, and a pinch of salt and pepper. Place arugula on top of cheese and top with charred tomatoes. Close sandwich with top piece of bread.

Chunky Sweet Potato Stew

Mezzetta Extra Virgin Olive Oil
2 ounces burrata cheese
Baby arugula
2 slices ripe tomato, sliced ½ inch thick, drizzled with olive oil, salt and pepper and charred on a hot grill
1 lemon
Serves 3
1 onion, thickly sliced

2 large garlic cloves, chopped
1 14-ounce can stewed tomatoes with juice (low or no salt)
1 large sweet potato, peeled, cut into 1/2 inch pieces
1/2 cup canned garbanzo beans (chick peas) or white kidney beans (low or no salt), drained
3/4 teaspoon dried rosemary
1 medium zucchini, cut into 1/2 inch thick rounds, or cut into bite-sized pieces (I used kale instead)
Black pepper, to taste
Salt to taste
Place onion and garlic in a kettle. Add 1/4 cup water and bring to a simmer. Cover the pot and cook for about 10 minutes, or until onions are soft and fragrant.
Add sweet potato, tomatoes and one cup water. Cook, covered, until potatoes are tender.
Stir in the garbanzos and green vegetable. Cook until heated through and serve with brown rice or whole grain bread.

Thai Cabbage Salad
Serves 4
8 ounces red cabbage, thinly sliced (2 cups)
2 medium carrots, peeled and coarsely chopped
1/2 cup grated or chopped cucumber
3 tablespoons finely diced jalapeno pepper (with seeds if you like it hot)
3 tablespoons chopped cilantro
3 tablespoons chopped fresh basil
2 tablespoons lime juice
2 tablespoons oil, any kind
1 teaspoon minced garlic
2 teaspoons fish sauce
2 teaspoons sugar
1/4 teaspoon dried red pepper flakes
1 cup salted, dry roasted peanuts (optional)
Editor's Note: 2 cups cooked pasta turns this into a main dish
Place the cabbage, carrots, cucumber, jalapeno, cilantro and basil in a bowl and toss to combine.
Combine the lime juice, oil, garlic, fish sauce, sugar and pepper flakes in a jar. Seal and shake well. Taste and adjust for taste.
Add 3/4 of the dressing to the salad mixture, toss. Taste and add more dressing if desired. Sprinkle nuts on top just before serving.
Chorizo and Garlic Mushrooms
Note that this mixture can be made a day ahead and served warm or at room temperature on top of toasted slices of baguette. The recipe pairs with Campo Viejo 2006 Crianza.
Serves 8

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, chopped
8 ounces Spanish (not Mexican) chorizo sausage, removed from casing and diced
8 ounces mushrooms, sliced
3 tablespoons dry sherry
1/4 teaspoon hot chili flakes
1 tablespoon chopped parsley
Salt and pepper
In medium skillet, heat oil on medium-high heat and stir in onions and garlic for 2 minutes.
Add chorizo and cook for about 3 minutes, or until it’s cooked through.
Add mushrooms, sherry, chili flakes, and salt and pepper.
Cover and simmer over medium heat for about 7 minutes or until most of the liquid is evaporated and the mushrooms are browned. Stir occasionally. Stir in parsley and add salt and pepper to taste.
NOTE: If you cannot find Spanish chorizo, substitute a fully cooked, spicy, smoked sausage such as andouille.


Fiona's Almond and Olive Sandwich
Recipe from "Nuts In The Kitchen" by Susan Herrmann Loomis
Serves 4
9 ounces soft goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon herbes de Provence
One baguette, sliced in half, lengthwise
4 ounces green olives, cut in half and pitted
1/4 cup raw almonds, coarsely chopped
Place the cheese, olive oil and herbs in a medium bowl and mix. Taste to be sure you've added enough herbs for your taste.
Spread each side of the baguette with cheese mixture, using all of it. Arrange the olives on one side of the bread, the almonds on the other. Press them firmly into the cheese. Firmly press the bread together. Slice into four sandwiches and serve with a big green salad on the side. http://www.onruetatin.com/
Portuguese Chicken and Rice
Serves 8
8 chicken thighs, skinned and fat removed

2 tablespoons cooking oil
1 large onion, chopped
2 bay leaves (or 4 if you like them as much as I do)
1 tablespoon crushed dried oregano
1 1/2 teaspoons chili powder or chipotle powder (more if you like it spicy)
2 cloves garlic, smashed
1 pound Spanish style chorizo (not Mexican. That's what I used and it was sub-standard)
1/2 cup red wine
2 cups canned tomatoes
3 cups chicken broth
2 cups brown rice
Salt to taste
Cilantro for garnish
Salt both sides of chicken thighs. Pour oil into a pan and heat to near smoke-point. Carefully add chicken thighs, making sure not to crowd the pan. Cook on medium-high heat until both sides of the chicken are nicely browned. Remove to a dish and cover.
Drain any excess fat from the pan and add onion and chorizo. Cook on medium heat until onion is translucent and tender and chorizo has rendered its fat. Drain fat and add garlic. Continue to cook until the skillet and onion are nicely browned. Dump in tomatoes and wine and stir. Add bay leaves and other herbs. Simmer about 10 minutes.
Add broth and brown rice to the pot. Stir and cover. Cook for about 10 minutes over medium-low heat. Add chicken thighs to the pot, nestling them down into the rice and recover. Cook over medium-low heat until rice is tender, about 20 minutes. Serve with red table wine.
Manresa's Mushroom-Truffle Soup
Serves 8
6 ounces clarified butter
6 ounces shallots, sliced very thin
4 medium garlic cloves, chopped fine
12 ounces enoki mushrooms, roots removed
10 ounces fresh shiitake mushrooms, sliced thin
10 ounces crimini mushrooms, sliced thin
3 cups milk
6 ounces cream
2 ounces mushroom water
1 cup chicke stock (or more mushroom water)
2 ounces creme fraiche Sherry vinegar to taste Black truffles (optional)
Use a large enough pot to hold all of the mushrooms. Heat the butter over high heat until the surface starts to shimmer. Add the mushrooms and saute, keeping the mushrooms moving. After the mushrooms have wilted, add the garlic and shallots.Saute for another minute or more, then add the chicken stock. Bring to a simmer, then remove from the heat.
While the mix is still very hot, add the mushrooms and liquid to a food processor. Add enough cream to make a thick paste. Process until the paste is homogenous, but not totally smooth. Allow the paste to cool. Once cool, thin the puree to the desired consistency with milk and the mushroom juice You want it slightly thick.
The last step is to season the soup with salt, pepper and sherry vinegar. Heat soup until just hot. Serve with shaved truffles on top if desired.
*Note: Mushroom juice is made by putting extra stems and such into a pan and boiling them for about 20 minutes.
This recipe was one of two that Chef David Kinch of Manresa in Los Gatos prepared during the first session of Chef's Holidays at the Ahwahnee in Yosemite. For details on Chef's Holidays, go to http://www.yosemitepark.com/