| Recipes
Couscous 'Risotto' with Wild Mushrooms and Asiago Cheese
1/3 cup chopped shallots or green onions
1 tablespoon slivered garlic
2 cups sliced wild mushrooms (golden chanterelles or chicken of the woods)
2 tablespoons olive oil
2 cups large Israeli-type couscous
1/2 cup dry white wine
4 cups chicken or vegetable stock
1 tablespoon grated lemon zest
1/2 cup seeded diced tomato
1/4 cup chopped chives
1/2 cup grated asiago cheese
*** Garnish ***
Grilled or roasted fresh wild mushrooms (use golden chanterelles) Grilled scallions -- if desired
Sautee the shallots, garlic and mushrooms in olive oil until lightly coloured.
Add the couscous and sautee for a minute or two longer.
Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed (about 10 minutes).
Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions.
Creamy Wild Mushroom Soup
1/4 cup butter
4 shallots, minced
2 lbs. assorted wild mushrooms, cleaned and thinly sliced
2 Tbsp white wine vinegar
1/4 cup flour
1/2 cup white wine
1 Tbsp salt
2 tsp black pepper
1 Tbsp chopped rosemary
1/4-1/2 tsp ground cloves
1 Tbsp grated orange zest
4 cups vegetable stock
2 cups heavy cream
In a medium soup pot, melt butter on a medium high heat and add shallots, stirring until they are coated.
Reduce heat to medium and cover, cooking until the shallots begin to carmelized (about 5 minutes).
Add mushrooms, stir and cover. Cook until mushrroms are reduced to half (10-12 minutes).
Add vinegar, stir and cover again. Cook an additional five minutes to allow flavours to meld.
Add flour to the liquid that has formed on the bottom of the pot and stir to make sure the flour dissolves and any clumps are mixed in.
Add wine and stir well.
Lower heat and add salt, pepper, rosemary, orange, cloves and stock. Cover and let simmer for ten minutes.
Add cream and simmer a further five minutes. Do not let boil.
Serve hot. |
