5 ways to celebrate mushrooms
Veteran forager Roger Kahn, organizer of the annual Crested Butte Wild Mushroom Festival, shared with us three of his favorite recipes. We asked chefs Danielle Sucher and Dave Turner, co-owners of Jack Restaurant in New York City, to cook and photograph Roger's dishes and contribute two of their own.
Mushroom Marsala Soup
1/2 cup butter
3/4 cup diced onion
1 1/2 cups Marsala wine
1 1/4 lbs. sliced mushrooms
6 cups chicken stock
1 clove garlic, chopped
2 cups heavy cream
1/2 cup flour
2 teaspoons fresh thyme, chopped
salt & pepper to taste
3/4 cup diced onion
1 1/2 cups Marsala wine
1 1/4 lbs. sliced mushrooms
6 cups chicken stock
1 clove garlic, chopped
2 cups heavy cream
1/2 cup flour
2 teaspoons fresh thyme, chopped
salt & pepper to taste
In a large saucepan on medium heat, melt butter and sauté onions until clear. Add mushrooms, increase heat to high and sauté mushrooms until golden brown. Add garlic and sauté until soft, 1 minute. Season with salt and pepper. Add flour and thyme and stir 2 - 3 minutes, add marsala wine, stir and reduce liquid by half. Add chicken stock, simmer 15 minutes. Add cream, bring back to a simmer and correct seasoning with salt and pepper.
Serves 6 - 8
Roger says: We usually make with King Bolete mushrooms. (Danielle used shiitakis for the version pictured above.) It's a very, very rich soup; serving size should be about 4 ounces or less.
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