My grandmother lived to be 92 and boasted once of never having eaten a mushroom in her life. She made a face when I would mention mushrooms. I am not sure how anyone can say they do not like something unless they try it – a few times. The last few years, I have introduced my husband into many foods, herbs and drinks, he had never tasted. He usually tries the tiniest amounts on a teaspoon, at first. He has discovered he actually does like a few things he had never tasted before.
I will admit I have only cooked with a small variety of mushrooms and prefer Cremini or Button over Shitake or Portobello, but I have looked in fancy grocery stores at others and wondered what I’m missing. I do need to explore these interesting treats.
Yes, first of all a mushroom is a fungus and not a vegetable, but anything that stands alone to make a soup is pretty close to a vegetable in my book. I have mostly used mushrooms on top of pizza, stuffed with a sausage dressing for an appetizer, and filled omelets with them, but this week I made some amazing creamy mushroom soup where we scraped the pot clean. Delicious. I just discovered my granddaughter loves mushroom soup, so I will have to replicate another pot of this fungi soup for her very soon. After all, upstate New York weather is changing quickly and time for soup. The Heldeburg mountains are starting to show off their colors and it will soon be sweater weather. I’d love to hear what your favorite fungi is…and how you use them.
Gluten Free Cream of Mushroom Soup Recipe – Gluten Free Homestead
Leave a Reply