Hungarian Mushroom Soup

This winter I was in the mood for soup, so I tried a few different versions of new soups.  The one I liked best and thought was also very hearty was a mushroom soup.  Then, yesterday, I was talking to a friend of mine who asked if I had ever made Hungarian Mushroom soup.  I did some research and found that I had a recipe for it, but had never made it.  In being me, I have adapted it to my tastes.  And, in case you didn't know, paprika comes from Hungary.  I was accustomed to the sweet paprika which added flavor, but no spice to recipes.  When looking in a spice shop (my favorite is Penzey's), I discovered they have spicy paprika.  I love it!  Adds the depth of regular paprika with additional spice.  With the addition of spicy paprika it added a little bite to the soup, but still retained the traditional flavor.  There are variations around the internet of this Hungarian Mushroom Soup, but this is a version after the Moosewood cookbook's version.

Hungarian Mushroom Soup

Serves: 4 starter portions

2 tablespoons unsalted butter
1 large yellow onion, diced
4 cloves garlic, minced
12 oz. cremini mushrooms (chopped, but not finely)
2 tablespoons half-sharp paprika (or half sweet and half sharp if you don;t like as much spice)
2 tablespoons freshly chopped dill
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-2 teaspoons fresh lemon juice (to taste)
3 tablespoon unsalted butter
2-3 tablespoons flour
1 cup milk
2 cups vegetable or beef broth
1 tablespoon dark soy sauce
1/2 cup sour cream
Garnish (if desired): extra dill, fresh parsley, dollop of sour cream

Melt 2 tablespoons butter in a frying pan.  Saute the onions just until starting to brown.  Add the garlic, saute for another minute.  Add the mushrooms and saute for another 5 minutes until the mushroom have release their juices.  Continue over a lower heat for another 5-10 minutes.  Add the lemon juice.  Remove from heat and set aside.

In a Dutch oven over medium, add the 3 tablespoon butter.  Once melted add the flour and whisk for several minutes until the flour/butter mixture turn a caramel brown color.  Add the milk, broth, soy sauce and continue whisking until the mixture is smooth.  Whisk in the paprika, dill, salt and black pepper.  Add the mushroom mixture.  Bring to a boil and then reduce the heat to a simmer for about 10 minutes.  Stir often.  Turn off heat and let cool for a couple of minute.  Add the sour cream and stir in gently (if you would like more heat you can turn it on low, but do not boil or the sour cream with curdle).   Serve hot with parsley, dill and/or a dollop of sour cream.  Very good with crusty bread.

Venison Medallions with Cream Sauce

Venison Medallions with Cream Sauce

We have a couple of friends who are big hunters, which means every now and again we are the recipients of venison.  I have not cooked venison in a really long time, so I searched my extensive recipe collection for something that sounded good which would not result in a too gamey flavor in the venison.  These medallions turned out great and the idea was based off a recipe in Black Forest Cuisine by Walter Staib.  Ironically, this cookbook came from a used bookstore.  Ironic because I have German cookbooks in German from when I lived there, but I was excited about this cookbook because it brought me some new recipes but others that just reminded me of my time in Germany.

These medallions are served over garlic mashed potatoes.  My husband is the mashed potato maker in our family.  He tried his hand at it a number of years ago and had success which led to the lead mashed potato maker.  Between the venison medallions and mashed potatoes this is definitely a heavier meal, which I offset with my roasted brussel spouts.

Venison Medallions in Cream Sauce

1 pound venison medallions of even thickness

1 1/2 cups burgundy wine

1 sprig fresh rosemary

1/8 teaspoon dried sage 

2 cloves garlic, peeled and finely chopped

2 shallots, peeled and finely chopped

1 teaspoon unsalted butter

1 leek, trimmed and sliced into strips (1.5 inched by 1/4 inch wide)

1 cup sliced mushrooms (about 5-6 mushrooms depending on size)

2 cups beef stock

2 tablespoons sour cream

salt and pepper to taste

Marinate venison in burgundy, rosemary, sage, garlic and 1 chopped shallot.  Turn throughout the day to ensure all has been marinated.

When you are ready to cook, discard the marinade.  Melt the butter in a pan over medium high heat.  Cook the venison medallions until browned, about 3 minutes per side.  Remove the venison and cover while continuing to cook.  Turn heat to medium and add the other shallot and saute for about a minute until softened.  Stir in the leeks and mushrooms and saute for 2-3 more minutes.  Add a little of the beef stock to work up the bits of browned pieces.  Turn to medium low and add the rest of the beef stock.  Simmer for about 2 more minutes.  Remove from heat and let cool just a bit.  Add in the sour cream and season to taste with salt and pepper.

Serve over mashed potatoes.  Places the medallions on the mashed potatoes and pour the cream sauce over the top.

Mushroom Barley Soup

I am sure I have said this before, I love a good soup in winter or just as the weather is turning cold.  It warms you up from the inside and is an easy comfort food.  I used to make a homemade tomato and potato soup with whatever I had on hand.  My husband was not so fond of that soup, so as is usual for me, I wanted to venture out to find some soups that he would enjoy with me.  We both like mushrooms, so that was a good place to start.  I made this soup when he was away on a business trip, but when he returned he tried it, liked it and actually asked for it again later.  It is based on the recipe in Homemade Winter by yvette van boven.

This soup starts with aromatics.

And they smell so good when you begin cooking (hence the name).

This is after adding the mushrooms before they have released their moisture.

Mushroom Barley Soup

3 tablespoons olive oil

1 white or yellow onion

2 stalks celery, diced

1 carrot, peeled and diced

3 cloves garlic, minced

16-18 ounces mushrooms (I like crimini, but you can use white button or a mix), chopped

1/2 barley (or farro)  (you can make with this rice to be gluten free)

2 tablespoons tomato paste

5 cups vegetable stock

salt and pepper

Heat the oil in a large pan over medium heat.  Add the onion, celery and carrot and cook until the onion starts to become brown.  Add the garlic and fresh mushrooms.  Stir frequently until the mushrooms release their moisture.  Add the barley (or farro) and turn up the heat so the grain can absorb the liquid.   Stir in tomato paste.  Add the vegetable stock.  Season the soup to taste with salt and pepper and simmer over a low heat for about 35 minutes or until the barley (or farro) is tender.

Quick Beef Stroganoff

I can't remember eating beef stroganoff when I was growing up.  I remember other friends talking about it, and I know they had it in the school cafeteria.  I never heard anything very good about, so I was never inclined to make it.  Enter my husband...he doesn't cook very much, but this is one dish that he has always made.  When I saw the recipe in Keepers, I decided I should try my hand at it.  At the very least it wouldn't take up a long time to make, which is why I like this book so much.  I usually start by reading through the recipe which is what I did here.  Then I asked my husband about his ingredients to compare the two recipes.  I gathered the ingredients and started.  I like the mustard that is the Keepers recipe, which is a more traditional way of making stroganoff.  I also added some red wine to the sauce to add some flavor.  In the end, my husband liked the new recipe.  The mustard added some kick which ketchup does not.  Overall, I think this recipe will be made again to continue to refine it to our tastes.

Beef Stroganoff

Serves about 4

2 tablespoons olive oil

1 pound beef tenderloin, though I use thin cut beef as well (cut thinly), season with salt and pepper

salt and pepper

2 tablespoons unsalted butter

1 red onion, chopped finely

1/4 cup red wine

8 ounces crimini mushrooms, cut into thin slices

2 teaspoon sharp mustard

1 1/2 cups beef stock

1/3 cup sour cream

2 tablespoons corn starch dissolved in about 1/4 cup water

1 package egg noodles (bring a pot of water to boil so the noodles will be done when the sauce is)

In a large skillet, heat the olive oil until it shimmers (medium high heat).  Add the sliced seasoned beef to the skillet and stir as it cooks.  This should just take a couple of minutes.  Remove beef and set aside.  Reduce heat to medium.  Add the butter.  Once melted add the onions and cook until softened (depends on the size of your slices).  Turn the heat back to medium high and add the mushrooms.  Season with salt and pepper.  Once the mushrooms have browned, add the mustard, beef stock and red wine.  Simmer for 2-3 minutes.  Then add the corn starch.  Continue to simmer until the sauce has thickened.  Add the beef and any juices and simmer just another minute or two to heat through.  Turn off the heat and add the sour cream (be sure that it is not bubbling or else the sour cream will curdle if it is too hot).  Check the seasonings and serve over egg noodles

Mikko's Bacon Grilled Mushrooms

I have been to Finland a couple of times.  The last time was in the summer of 2011 where I met my cousin and my host brother, Mikko.  He took us to their summer cabin where he grilled for us.  One of the things that we had as an appetizer were these wonderful bacon wrapped mushrooms.  They are filled with a mild blue cheese and as the cheese melts and the bacon crisps it all comes together in a mushroom cup.  These are best served nearly immediately off the grill, but be careful not to burn yourself on the lovely melted blue cheese.

Mikko's Mushrooms

Mushrooms - your choice the type

8 oz. blue cheese

bacon

Wash the mushrooms and remove the stem.  They should just pop out.  You want a nice sized cap, but not too big.  Ideally, you want the same number of mushrooms as bacon slices.  Divide the blue cheese into how many mushroom pieces you have.  Stuff the blue cheese into the cap of the mushroom.  Then wrap the bacon around the outside of the mushroom.  Grill until the bacon is crisp.  Serve after a few minutes while the cheese is still not, but not too hot!

Serves 4-6