![]() ![]() Portabella mushrooms will work very well. Be warned, it will be a shameful thing to do to this dish, and will change the flavor completely. If you don’t find red wine suited to your palate, I suggest substituting some very rich beef stock for some of the chicken broth. I suggest a hearty wine, as the author does, such as Merlot, and I will try with a good Bougoulais-Villages (did I spell that right? Who cares?). I used the remainder of a bottle of Bordeaux we drank yesterday. Sorry folks, but there is no decent analog for red wine. Cashew milk or almond milk would be excellent, too, although I think almond milk may be a bit too thin, flavor-wise. While reading the comments, I decided to try my hand at answering some of the questions and just commenting on some things.Ĭoconut milk would be exotic and delicious in this soup, think Tom Kha with mushrooms. I followed the recipe as exactly as possible, though I have been known to change a thing or two in the past. Made this today, it is absolutely delicious. If you want to make it super creamy, you can puree it, but my family likes it a little more rustic so we leave the mushrooms a little bit bigger. I finished it off pretty much the same as the recipe, only I used a blonde Roux instead of cornstarch. After the mushrooms were done in the oven, then I threw them in the pot on the stove. I didn’t want them totally done, but I wanted the majority of the moisture cooked out. I only put the oven on 250 and roasted them for about 20 minutes. ![]() I put them on a large cookie sheet and slow roasted them in the oven. I also sliced up the mushrooms and tossed them in fresh thyme, rosemary, and marjoram. Then I added all my liquid and let it simmer. I sauteed the onions in butter until they were almost translucent, then threw the garlic in. First, I used a homemade mushroom stock instead of chicken stock. The ingredients are really quite similar, but the technique is different. Ive used an extremely similar recipe to this in the past. ![]()
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