I’ve struggled to add mushrooms into my diet. Recognizing the many health benefits and the wide range of flavors, I still couldn’t get past the texture. This recipe came about when a friend asked for a good mushroom soup recipe. I saw it as a challenge to revisit the fungi kingdom and see if my tastebuds could embrace mushrooms. It worked. I’m in love.
1 pound mixed fresh wild mushrooms, clean and sliced ( I used crimini, chanterelles, shiitake, & oyster)
2 cloves garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
1 handful fresh thyme, leaves picked
Freshly ground black pepper
4 cups vegetable stock
1 handful fresh parsley, chopped
2 green onions, chopped
1 tablespoon mascarpone cheese
- Heat a large pan with a few teaspoons of olive oil. While heating, wash the mushrooms well.
- Add the mushrooms to the pan and stir around to coat with olive oil. After a minute or two, add the garlic, onion and thyme.
- Continue to sauté on medium-low heat for about 15 minutes.
- If needed, transfer to a large pot and add the vegetable stock. Season to taste with sea salt and freshly ground pepper.
- Remove 3 cups of the mushroom and stock mixture and run through a blender on puree. Return the pureed mix to the pot.
- Bring to a boil and simmer for about 20 minutes.
- Before serving add the parsley, mascarpone and season as needed with salt and pepper.
- Garnish with a squeeze of fresh lemon juice, a dalop of mascrapone, and chopped green onions.
Benefits of Key Ingredients
Shiitake Mushrooms: Studies in animals have found anti-tumor, cholesterol-lowering, and virus-inhibiting effects in compounds in shiitake mushrooms. However, clinical studies are needed to determine whether these properties can help people with cancer and other diseases. It is reasonable to include shiitake mushrooms as part of a balanced diet. (Source)
Crimini Mushrooms: For women who are at risk of hormone-dependent breast cancer, crimini mushrooms may be an important diet addition. These mushrooms have recently been shown to be a significant source of conjugated linolenic acid (CLA)—a unique type of fatty acid that can bind onto aromatase enzymes and lessen the production of estrogen. Since some breast cancer tumors are dependent upon estrogen for their growth, this blocking of the aromatase enzyme by the mushrooms’ CLA may lower risk of this breast cancer type. The presence of CLA in mushrooms is fascinating, because we typically expect to find this type of fatty acid exclusively in animal foods like milk, cheese, and meats. (Source)