Creamy Mushroom Soup

Who doesn’t have a love for mushrooms, so divine and surprising in taste and texture? Mushroom soup is especially good, creamy and buttery, and it’s even better on a cold night. Nothing beats it.

Come Mid Autumn, that longing for more warming dishes arrives all of a sudden. One day you are eating cucumber salads and the next day it is rice pudding, risotto and soup. You look outside and the delicious yellow light of Autumn has arrived, bringing its long shadow and the rays of light that play amongst gaps and in-between leaves. And all of a sudden your pantry fills with barley and beans and lentils. Ah yes, Summer is well gone, and Winter cometh. Here we are, twixt and between.

And it is so good. This is one of our first soups of the season this year, and it is this retro recipe, still good in it’s simplicity. Let’s face it though, mushroom soup is never pretty in its brown-ness. So don’t forget to brighten it up with lots of chopped parsley and sprinklings of black pepper.

Are you looking for Mushroom recipes? Try Mushroom, Spinach and Blue Cheese Salad, Mushrooms for Toast, Adzuki Beans with Rice and Shiitake Mushrooms.

Or are you seeking some Soup dishes? Try White Bean Soup, Hungarian Mushroom Soup, Mung Bean Soup with Spinach and Cumin, and Cauliflower Walnut Cream Soup.

Why not browse all of our Mushroom recipes? Or or all of our Soup recipes. Or check out our easy Mid Autumn recipes.

Also, explore recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

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Pearl Mushrooms with Thyme

We cook some Pearl Mushrooms today. It is such a simple dish, but wonderful as a snack, side dish, stirred into risotto or piled on top of pasta. Pearl Mushrooms are tiny oyster mushrooms. They are easy to cook, thrown in a pan with butter and thyme, and even more delicious to eat.

If you can’t find Pearl Mushrooms at your Green Grocer, try your Asian market. Or use Shimiji if they are available.

Similar recipes are Risotto with Mushrooms, Mushrooms a la Grecque, and Caramelised King Oyster Mushrooms.

Or browse all of our Mushroom dishes, and our Mid Winter recipes.

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Mushroom Salad with Parmesan

The wonderful Italian providore nearby has ensured that I use more Italian cheeses in the kitchen. It is good to have a quality supply of Parmesan, Pecorino and Provolone for grating and also ones for eating. As well as these classics they stock other Italian cheeses which we are exploring.

Because of this shop we are including more Parmesan and Pecorino in our day to day eating – from munching slivers for supper to including in our dishes. Today, this simple salad we came across in Bittman’s 101 Salads, is a cracker.

Are you looking for Mushroom Salads? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette. Or try these Mushroom Dishes: The Perfect Shitake Mushroom Sauce, Mushroom Curry with a Yoghurt Tomato Sauce, and Mushrooms for Toast.

Or are you looking for Mushroom dishes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushroom Risotto and the Perfect Mushroom Sauce.

You might like to explore our Mushroom Salads here, and all of our Salads here. Other Mushroom dishes are here. Or simply browse our Late Summer dishes.

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Marinated Roasted Mushrooms

This is a favourite recipe for mushrooms – shiitake, portabello, field mushrooms, brown mushrooms – and the mushrooms can be roasted in the oven, cooked in a covered BBQ, or grilled. Your choice. Today, they have been made in the oven, but BBQing them is a real favourite.

To BBQ them, they go into a foil pan that has been oiled lightly. They can even go straight on the grill for the BBQ. For the oven they perch on a baking paper lined tray.

Before cooking, the mushrooms are marinated in a mixture of garlic, ginger, chilli and coriander, with a touch of honey.

Similar recipes include Stuffed Mushrooms on the BBQ, Grill Mushroom and Red Onion Salad, Shiitake Mushroom Sauce, and Mushrooms for Toast.

Browse more recipes for the BBQ, and other Mushroom dishes. Or explore our Early Summer recipes.

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Pearl Barley and Porcini “Risotto” | Pearl Barley and Porcini with Parmesan

Well, I have been known to be quite pedantic about what makes a risotto and what does not. I have this in common with Nigel Slater. It is a constant surprise the lengths some recipes go to, to be called a risotto.

But ok, this recipe is not a real risotto, that is why the quotes are there. But is is a dish with beautiful flavours, cooked with pearl barley which is stirred while it simmers, to cook it slowly. It is beautifully flavoured with red wine, porcini, pecorino, and, would you believe it, currants for a dark musky note and a hint of sweetness.

The amount of liquid needed to soften barley can vary, so stir in more liquid if the specified amount is not quite enough.

Similar recipes include Risotto with Radicchio, Charred Okra with Spiced Tomato Barley, Barley Pilaf with Mushrooms, and Parsley and Barley Salad.

Browse all of our Barley recipes, all of our real Risottos and our Mushroom dishes. Or explore our Late Spring dishes.

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Slightly Pickled Mushrooms with Tamari and Sesame Oil

Another inspired mushroom dish with the ’70s flavours of sesame oil and tamari. Delicious.

Spring is one of the best times for mushrooms, and we have been using them a lot lately. Today, it is a delightful pickle, a quick pickle. Use the mushrooms as a side, as a salad, incorporated into other salads, or mixed with charred broccoli! I know that you will enjoy them.

Similar recipes include Grilled Mushrooms and Red Onion Salad, Mushroom, Spinach and Blue Cheese Salad, and Mushroom and Carrot Salad with Mung Sprouts.

Other Quick Pickles include Quick Pickled Radishes, Quick Carrot Pickle, and Celery Quick Pickle with Chilli.

You can browse all of our Mushroom Recipes and all of our Quick Pickles. And our Pickle collection of recipes is here. Perhaps explore our Salads too. Our collection of Mid Spring recipes is here.

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Mushrooms Baked in Grape Vine Leaves

Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire.

It is a wonder that we don’t use vine leaves more for baking foods. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy).

Elizabeth David in her beautiful book An Omelette and a Glass of Wine, gives a recipe for baking mushrooms with vine leaves. She first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.

Similar recipes include Baked Yoghurt in Vine Leaves, Grilled Pecorino in Vine Leaves, Grilled Mushroom SaladGrape Vine Leaf Powder, French Slow Cooked Mushrooms, and Shiitake Mushroom Sauce.

You might like to explore other Elizabeth David recipes, or browse Mushroom recipes. This dish could also be cooked in a covered BBQ – have a look at other BBQ dishes also. Or simply scroll through all of our Mid Spring recipes.

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Grilled Mushroom and Red Onion Salad

Summer is on its way!

Yay for warm weather! And as soon as the weather turns the slightest bit warm, I begin making Summery salads again. I find them the most healthy type of dish for Spring, Summer and into Autumn. As each year passes, we eat salads further into winter, roasting our ingredients, or incorporating barley, freekeh, quinoa and other filling and satisfying ingredients.

Today’s salad is definitely a Spring dish, a Mushroom Salad. Spring Mushrooms are grilled with some red onion and then dressed. It is gorgeous.

Similar dishes include Pearl Mushrooms with Thyme, Mushroom Salad with Parmesan, Mushroom, Spinach and Blue Cheese Salad, Mushroom and Carrot Salad with Mung Bean Sprouts, Mushrooms Baked in Vine Leaves, and Stuffed Mushrooms.

You might like to also browse our other Salads – over a hundred! Or just the Mushroom Salads. Have a look at all of our Mushroom recipes here. And explore our easy Early Spring recipes too.

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Barley Pilaf with Mushrooms

An easy, nutritious and warming dish.

A simple barley pilaf with mushrooms is a nutritious and warming accompaniment to a meal. Dark and hearty, it is definitely a winter dish. A sweet note is added with the sultanas and texture with the walnuts. Easy to cook, it can be made beforehand and gently warmed when you need it. It also makes a great breakfast dish if, like me, you prefer to explore savoury breakfast items rather than sweet options.

Are you after similar recipes? Try Charred Okra with Spiced Tomato Barley, Barley and Root Vegetable Soup, Barley and Red Kidney Beans, and Parsley and Barley Salad with Feta.

You  might like to browse all of our Barley Recipes here, and other Mushroom Recipes. Our easy Mid Winter Warmers are here.

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Achari Mushrooms | Spicy Mushrooms

Achari dishes are so-called because they use the same set of spices that are commonly used in pickles (achar) in North India. Achari can refer to almost any ingredient – mushrooms, eggplant, paneer, okra, potatoes, and more. The recipes are more or less the same for the different ingredients. Today we are making Achari Mushrooms.

Spices are roasted and ground to a powder to make an Achari Masala, the spice mix common to the Achari dishes and also to pickles. A tomato gravy is made with the spices and the mushrooms are briefly simmered in the gravy.

Are you looking for other Mushroom recipes? Try Slow Cooked Creamy Mushrooms, the Perfect Mushrooms Sauce, and Mushroom Curry with Tomato-Yoghurt Sauce.

Try this dish that also uses Panch Phoron: Pear, Celery and Fennel Salad with Panch Phoron Crunch.

Browse all of the Mushroom dishes, all of our Punjabi dishes and all of the Bengali dishes. Or explore all of our Indian dishes. Alternatively take some time to browse our collection of Late Autumn dishes.

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Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms | Champignons a la Creme

Henri Toulouse-Latrec was a fabulous cook, loving to feed friends in great numbers. His style was to use local, cheap produce, wine, and long slow cooking. There is a book of his recipes, and although it is heavy with non-vegetarian items, vegetable dishes and some soups are beautiful, French, flavoursome, vegetarian dishes.

This dish fits that mould, without the wine. It takes mushrooms, slow cooks them in butter, and then adds cream, and slow cooks that to thicken and sweeten it, for a lovely end result.

Are you looking for other Toulouse-Latrec recipes? Try Belgian Endive Cooked in its Own Juice with Butter (Endives au Jus).

Try our Mushroom recipes – Achari Mushrooms, the Perfect Shiitake Mushroom Sauce, Stuffed Mushrooms, and Mushrooms for Toast.

Would you like some other French recipes? Try Mushrooms a la Grecque, Du Puy Lentil Soup, and Slow Cooked Cauliflower.

You might like to browse all of our Mushroom recipes, and all of our French recipes here. Check for more Toulouse-Latrec dishes. Or be inspired by our Early Autumn recipes.

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Risotto with Mushrooms

This is a most beautiful risotto with the creaminess of mushrooms combined with the creaminess of a risotto. Mushroom Risotto is a perfect winter-time dish, a cold evening dish, a heater-on-high dish. It is a comfort dish, for when you need a little more love and support in your life. Really, it is divine. Who doesn’t like risotto?

While I specify button and oyster mushrooms, you can make this with any mix of mushrooms. Cut them to size accordingly.

Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.

If you are new to making risotto, read How to Make Risotto.

Try some other Risottos too: So Easy Tomato Risotto, Risotto with Radicchio, Beetroot Risotto, Three Cheese Risotto, Tomato Risotto, Beetroot Risotto with Pinot, Caramelised Pumpkin Risotto and Asparagus Risotto are some of our favourites.

Are you looking for Mushroom recipes? Try Pearl Mushrooms with Thyme, Henri Toulouse-Lautrec’s Slow Cooked Creamy Mushrooms, Mushrooms Baked in Vine Leaves, French Mushrooms and Tomatoes, Adzuki Beans with Shiitake Mushrooms, and Mushroom and Carrot Salad with Mung Sprouts.

Check out all of our Risotto recipes, and also  all of our Italian recipes. All of our Mushroom recipes are here. You might like to browse our easy Late Summer recipes here.

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Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France

A rustic mountain dish from France

Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.

Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.

Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.

Browse all of our Mushroom recipes, and all of our French recipes too. Or explore our Late Autumn recipes.

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Mushroom, Spinach and Blue Cheese Salad

For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.

This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.

Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing, Grilled Mushroom and Red Onion Salad, and Tomato and Peach Salad.

Are you looking for other Mushroom dishes? Try Mushroom Salad with Parmesan, Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.

Have a look at our Bittman Salads, and explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.

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Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms

The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce

This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.

Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.

Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.

Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.

Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.

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