Classic Chicken Noodle
Southwest Chicken and Rice
Cream of Mushroom
Broccoli and Cheddar
Lentil with Ham
Corn Chowder with Bacon
Beef Barley
Tomato Bisque
Spicy Pork and Vegetable with Black Beans
Cream of Turkey and Vegetable
Onion Soup
High heat at first, use enough oil but not too much. Don't burn them but you will know immediately if your pan is not hot enough.
A slope sided pan. Pans that have a 90 degree vertical side (like a rondeau) trap the moisture in and bring down the heat in the pan.
Garlic or Shallots. Always in my opinion.
Butter. Don't add it at the beginning or risk burning. Towards the middle/end is when you should add a little pat. Or, in the case of this soup, if you are using cream it might not be necessary.
Salt. Mushrooms will eat up salt so you should taste, taste, taste. The final product shouldn't taste salty, just delicious. Use Kosher Salt.
Chopped Parsley. Really, parsley is a bit overused in general, however, mushrooms pair perfectly with the easy to approach herbiness that parsley provides. Also, parsley is known to be a restorative breath freshener and with the anticipated garlic, you might need it.
I wouldn't use these in soups but still... maybe I would....
My advice... don't look to buy them(they are hard to find (sometimes Sandy's in Westerly carries them) however I remember when I was on vacation in Switzerland they did have fresh chanterelles in a local food grocery store. I bought them and fried them up with some spaetzle, yummy!) If you are going out to eat and you see that they are featured in a dish, try it... you just might like it.
Little weirdos. But wow, when you try them you will understand.
It is a beautiful indescribable flavor. They instantly make everything better.
This is about the meatiest product that is not meat. You can grill a thick porcini and eat it like a steak.
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