A Gorgeous Fungus Among Us | The Jewish Week | Food & Wine

A Gorgeous Fungus Among Us

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A Gorgeous Fungus Among Us

The sweetness of root vegetables is a great match for the earthy wild flavor of the mushrooms.

Servings & Times
Yield:
  • 2-4 servings
Active Time:
  • 30 min
Total Time:
  • 1 hr 30 min
Ingredients

For the soup

1 parsnip, peeled

1 small celery root (celeriac) peeled and cut into large chunks

1 tablespoon vegetable oil

2 onions, chopped

1 tablespoon fresh thyme, chopped

3 cloves garlic, chopped

1 lb. mixed exotic mushrooms + at least 1 cup maitake brushed clean and cut into large chunks

1/2 cup white wine or dry sherry

5 cups mushroom broth (see recipe below)

½ cup pearled barley, rinsed

2 medium red or Yukon potatoes, diced

Salt and freshly ground black pepper

For garnish, lemon zest, chopped parsley or chives and sour cream or thick yogurt

For the mushroom broth

3 ounces dried mushrooms like chanterelle, cremini, morel or whatever you like

Steps
  1. Soak the 3 ounces of dried mushrooms in 5 cups hot water until soft, or for no more than 20 minutes.
  2. Remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid.
  3. Strain the liquid through a fine-mesh sieve, leaving any dirt behind. Slice the mushrooms and set aside.
  4. Pulse parsnip, celeriac, and carrots in a food processor until chopped or use a box grater.
  5. In a stock pot, sauté onion in oil until translucent, about 2 minutes. Add the garlic and thyme and sauté 2-3 minutes.
  6. Add the fresh mushrooms and those that you’ve rehydrated and sliced to the pot and sauté for 2-3 minutes. Season with salt and freshly ground black pepper.
  7. Add the chopped vegetable mixture and sauté for 2-3 minutes. Add the wine and let it boil down for a couple of minutes. Add mushroom broth. Bring to a boil and cook for 5 minutes. Add barley and potatoes and return to a boil.
  8. Cover, reduce heat and simmer for 30 minutes, skimming the foam from time to time.
  9. Leave covered for 15 minutes before serving or refrigerate overnight. Serve hot with a generous dollop of sour cream or thick yogurt, chopped herbs and lemon zest.