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E&B Mushroom
RECIPES
E&B Mushroom
Gourmet Creamy Mushroom Soup Recipe
Ingredients
:
1oz bag (28g) dried mixed mushrooms (lions mane, oyster, chestnut, & king trumpet)
1 large shallot or 1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons all-purpose flour
1/2 cup dry white wine (optional, but recommended)
4 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 cup crème fraîche (or sour cream, for richness)
Salt and freshly ground black pepper, to taste
Fresh Basil microgreens for garnish
A drizzle of truffle oil (optional, for extra gourmet flair)
1/2 cup crème fraîche (or sour cream, for richness)
Crusty bread or croutons, for serving
Instructions
:
1. Reconstitute the Mushrooms:
-Heat 2 cups vegetable broth large pot over medium heat to a simmer.
-Place mushrooms in a bowl and add broth to the mushrooms let soak for 20 minutes, stirring occasionally, until they plump (remove from broth and set aside). Remove a small portion of the mushrooms and set aside for garnish later.
2. Cook the Aromatics:
-Add oil and butter to a large pot on medium heat until butter melts. chopped shallot (or onion), garlic and mushrooms to the pot.
-Cook for 3-4 minutes, until softened and fragrant.
-Stir in the thyme and cook for another 1 minute.
3. Make the Roux:
-Sprinkle the flour over the mushroom mixture, stirring constantly for about 2 minutes. This will help thicken the soup.
4. Add the Wine (Optional):
-Slowly pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine simmer and reduce by half (about 2-3 minutes).
5. Add the Broth:
-Gradually add all 4 cups of the vegetable or chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to deepen the flavors.
6. Blend the Soup:
-Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy. For a chunkier texture, you can blend only part of the soup, leaving some mushroom pieces intact.
7. Finish with Cream:
-Stir in the heavy cream and crème fraîche, then season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes to warm through.
8. Serve:
-Ladle the soup into bowls, and garnish with the reserved sautéed mushrooms, a drizzle of truffle oil (if using), and a sprinkle of fresh parsley or chives.
-Serve with crusty bread or croutons on the side.
E&B Mushroom
Creamy Mushroom Risotto
Ingredients
:
1 cup E&B Mushroom Co. Gourmet Dried Mushroom Blend
5 cups low-sodium chicken or vegetable broth (plus extra if needed)
2 Tbsp olive oil
2 Tbsp butter, divided
1 small onion or 2 shallots, finely diced
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup dry white wine (optional – warm broth can replace)
½ cup freshly grated Parmesan cheese
Salt & black pepper to taste
Fresh parsley for garnish
Instructions
:
1. Rehydrate Mushrooms:
Warm broth in a saucepan over low heat. Add dried mushrooms directly into the broth and soak 15–20 minutes until tender. Remove mushrooms, squeeze out extra liquid, chop, and keep broth warm.
2. Sauté Aromatics:
In a heavy skillet or pot, heat olive oil + 1 Tbsp butter over medium. Add onion and cook until soft (3–4 min). Stir in garlic and mushrooms; cook 2 more minutes.
3. Toast Rice:
Add Arborio rice. Stir 1–2 min until edges look translucent. Pour in wine (if using) and cook until fully absorbed.
4. Build Risotto:
Add 1 ladle of warm broth at a time, stirring frequently. Let each addition absorb before the next. Continue 20–25 min until creamy and al dente.
5. Finish
Remove from heat. Stir in remaining butter and Parmesan. Season with salt and pepper.
6. Serve:
Plate warm, garnish with parsley, and enjoy the rich, umami mushroom flavor!
Tips & Extras
:
Add sautéed mushrooms on top for texture
●Stir in fresh thyme or chives
A drizzle of truffle oil takes it over the top
A squeeze of lemon brightens the dish
