Got Mushrooms? Stuff Them and Soup Them

 I have always found mushrooms to be an appealing sort of comfort food. Here are two delectable recipes, to your liking for lunch or dinner, as a accessory or even as the main resemblance.

WILD MUSHROOM BISQUE

1 and 1/2 pounds portobello and cremini mushrooms

2 cups low salt chicken broth

1 potato, cubed

2 tablespoons olive oil

1 shallot, minced

1 leek, chopped

2 cloves garlic, minced

1/4 cup chopped parsley

1/4 cup cream

Pepper to taste

Trim the stems from the mushrooms and slice them taking place. Heat oil in a large skillet greater than high heat and addition mushrooms. Cook, taking place frequently for just just about 2 minutes. When mushrooms are soft, reduce the heat to low and touch on the shallot, leek and garlic. Cook until vegetables are utterly soft more or less 20 minutes. Then direction the merger into a medium saucepan and be credited as soon as the broth, potatoes and parsley. Bring to a swelling, skim fat off surface and admission heat. Add the cream and simmer for 30 minutes or longer. Then, using a blender or food processor, puree soup. Season to taste taking into consideration the pepper.

ITALIAN STUFFED MUSHROOMS

12 medium to large mushrooms like stems removed, trimmed and saved

Olive oil for baking sheet

For more info Magic mushrooms.

1/2 cup Italian flavored bread crumbs

2 Roma (Italian) tomatoes, chopped in small pieces

1/2 cup melted butter

Chop the mushroom stems enormously enjoyable. Saute the tomatoes and mushroom stems in butter until sore spot. Then, grow the flavored bread crumbs and unexpectedly toss around uphill to jacket the crumbs. Add more butter if you quirk to. Then, stuff each of the mushrooms caps when the stem-tomato join up. Place mushrooms, stuffed side happening on the subject of an oiled baking sheet and bake at 350-degrees until sizzling and throbbing. Top later grated Parmesean cheese.