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Tomato Mushroom Soup to Celebrate National Mushroom Month
Fresh and Delicious
September is National Mushroom Month, and in honor of mushrooms I'd like to share a few of my favorite recipes with you.
At any given time if you open my refrigerator you'll more than likely be able to see at least one or two types sitting there waiting to be enjoyed. Although there are many species of editable ones our favorites lately include; Shiitake, Portabello, Crimini (this is the mushroom you see here in the picture), and Agaricus.
Whenever I make steak for dinner my family always looks forward to their meat being topped with sauteed mushrooms and onions.
Grow Your Own Mushrooms
Pearl Oyster's have a nutty taste with a hint of oyster.
Grow organic Pearl Oyster mushrooms and enjoy the first first harvest in 2 weeks. The kit includes mycelium infused substrate and illustrated grow and harvest instructions.
Look At How Big This Is!
Add Peppers to Your Sauteed Mushrooms
We love garlic in our house and when I make sauteed mushrooms I always add fresh garlic. Just recently I started adding either green, yellow, red, or orange peppers to this dish. The peppers give the recipe a bit more bulk as well as adding a great taste. You can always omit any of the ingredients I have listed and just have sauteed mushrooms.
- 8 oz of sliced mushrooms (I used Crimini)
- 1 green pepper cut into medium size pieces
- 1 onion sliced thick
- 2 -3 cloves of garlic thinly sliced
- 2 Tbs. of Canola or vegetable oil
- 1 -2 Tbs. of butter
- 1. In a medium size frying pan heat up the oil on a medium-high setting.
- 2. Add the onions and cook for about one minute.
- 3. Add the green pepper, garlic, and continue to cook and stir fry for another minute.
- 4. Add the mushrooms along with the butter, cook stir until the mushrooms are done to your liking.
- 5. Remove from heat and enjoy.
Tomato Mushroom Soup - An Easy Soup to Make Using Fresh Tomatoes
- 3 cups of peeled chopped fresh tomatoes (approx. 4 medium tomatoes)
- 1/2 cup of chopped onion
- 2 1/4 cups of water
- 1 5 1/2 ounce can of tomato paste
- 2 tsp. of sugar
- 2 tsp. of salt (I used sea salt)
- 1 tsp. of dried basil
- 1/2 tsp. of dried thyme
- fresh ground pepper
- 1/2 cup of sliced mushrooms
- 2 Tbs. of butter
- 2 Tbs. of flour
- 1 cup of milk (I used 1%)
- 1. Start by peeling your tomatoes. To do this bring a pot of water to a boil. Lightly score the tomato making a cross around it. Place it into the boiling water for 15-20 seconds. Carefully remove it from the pot and immerse in cold ice water. Once cool enough to handle remove the skin by simply pulling it off. Once all of your tomatoes are peeled chop them.
- 2. Chop the onion, and slice the mushrooms.
- 3. In a medium size pot add the chopped tomatoes, mushrooms & onion, along with the water, tomato paste, sugar, salt, basil, thyme, and pepper.
- 4. Cook over medium heat and stir until everything comes to a boil. Reduce heat, cover and simmer for ten to fifteen minutes.
- 5. In a large pot on medium heat add the butter. Once it has melted add the flour and blend.
- 6. Slowly add the milk constantly stirring until it is thick.
- 7. Add the tomato mixture slowly and stir well to heat.
- 8. Serve and Enjoy!