Living in a place where so many people pick mushrooms, this recipe is a great way to let those freshly picked beauties shine. If you’re not a person who knows how to pick mushrooms, do not just go out and grab a few from the woods—definitely go with an expert if you’ve never foraged for mushrooms before, or risk getting into all sorts of sickness. Or you can be like me and go grab a couple tubs of mushrooms from the grocery store and get perfectly tasty results, as well.
1 ½ tbsp. butter
1 shallot, finely chopped
2 lbs. white mushrooms, sliced
2 heaping tbsp. all-purpose flour
1 L milk
Salt and pepper, to taste
- In a large pot, melt the butter over medium-high heat, add the shallot and cook until soft, about 5 minutes. Add all of the sliced mushrooms and cook, stirring often until the mushrooms have fully cooked down and released all their liquid—about 7 minutes. Your mushrooms will about halve in volume while they cook.
- Sprinkle flour over cooked mushrooms and toss until the mushrooms are coated, then pour the milk over and continue stirring until the milk comes to a simmer and the soup thickens. Season to taste with salt and pepper.
- Bake for 15–20 minutes or until top has browned and sides begin to crisp.
Chopped shallot and mushroom
Mushrooms added to the pot
Mushrooms after they have cooked
Add the flour
Bring the soup to a simmer
Tags: Autumn, Cooking, Food and Beverage, Headline Story, Issue: 2018-09-12, mushrooms, Seasonal Recipes Column, Soup