Soups & Starters

BLACK FOREST SOUP

Ingredients

30gmDried porcini mushrooms
1 -1/2 tablespoonsButter
1 Medium onion, finely chopped
1 Garlic clove, minced
1 tablespoon Flour
4 cups Water
2 cups Milk
1 tablespoonPort or Madeira wine
2 tablespoons Finely chopped Italian parsley
Salt and pepper to taste

Instructions

  • Soak mushrooms in 1cup water for 2 to 3 hours. Strain and reserve liquid
  • In small skillet melt butter and sauté onions and garlic over medium-high heat
  • Chop mushrooms and add to pan with onion
  • Sprinkle 1 tablespoon flour and stir until smooth
  • Add water and reserve liquid and milk. Mix with a wire whisk
  • Bring to a boil , reduce heat, cover and simmer for 15 minutes over low heat
  • Season with salt and pepper to taste, add a port or Madeira. Garnish with chopped parsley.
  • * Serves 4

LIGURIAN PORCINI SOUP

Ingredients

250gFresh porcini mushrooms or 30gm. dried and soaked
6 cups Chicken stock
250gm.Angel hair pasta or taglierini
2 tablespoons Chopped Italian parsley
Salt and cayenne pepper to taste

Instructions

  • Cut fresh or soaked mushrooms into thin strips
  • In a large pot, bring stock to a boil and add mushrooms
  • As soon as it returns to a boil. add pasta and cook until al dente
  • Add salt and pepper to taste
  • Sprinkle with parsley
  • * Serves 4

STUFFED GARLIC MUSHROOMS

Ingredients

35Ogm Large open cut mushrooms, stems removed
3 Garlic cloves, crushed
175gm Butter, softened
1 cup Fresh white breadcrumbs
1 cup Chopped fresh parsley
1 Egg, beaten
8 Cherry tomatoes, to garnish
Salt and cayenne pepper to taste

Instructions

  • Preheat the oven to 190º C. Arrange the mushrooms, cup side up, on a baking tray. Mix together the garlic and the butter
  • Divide 1/2 cup of the garlic butter between the mushroom caps
  • Heat the remaining garlic butter in a frying pan and lightly fry the breadcrumbs until golden brown. Place the chopped parsley in a bowl, add the breadcrumbs, season to taste and mix well
  • Stir in the egg and use the mixture to fill the mushroom caps. Bake for 10-15 minutes, until the topping has browned and the mushrooms have softened. Garnish with quartered tomatoes and serve.
  • * Serves 4

WILD MUSHROOM PATE

Ingredients

30gm Dried wild mushrooms
2/3 cup Dry white wine
250gm. Butter
10 to 12 Chopped spring onions, white part only
5 Garlic cloves
240gm. Almonds, ground
1/2 teaspoon Each dried rosemary and oregano leaves
1 teaspoon Cumin powder
1 teaspoon Sugar
1/2 cup Toasted breadcrumbs
Salt and pepper to taste
French bread, sliced

Instructions

  • Soak dried mushrooms in wine for 20 minutes until soft
  • Drain wine to skillet, bring to boil over medium heat and cook until liquid has almost evaporated
  • Remove from heat and set aside
  • In same skillet, melt 125gm. butter over medium heat, add onions, almonds, rosemary, oregano, cumin, mustard, sugar and breadcrumbs. Add salt and pepper to taste
  • Sauté for 5 minutes
  • Put remaining 125gm. butter into food processor and add skillet mixture Blend until smooth
  • Line a two-cup mold with plastic wrap and pack with mushroom mixture
  • Cover and refrigerate for 24 hours
  • Serve with sliced French bread
  • * Serves 4

WILD MUSHROOM SPREAD

Ingredients

1/3 cup Dried mushrooms, soaked and drained, liquid reserved
2/3 cup Water
5 tablespoons Unsalted butter
2 Green onions, thinly sliced
1/2 cup Dry white wine
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Garlic-toasted baguette slices

Instructions

  • Soak mushrooms in 2/3 cup water, drain and reserve liquid
  • In a large sauté pan, melt 1 tablespoon butter, sauté onions with wine, mushrooms, and soaking liquid for about 10 minutes until tende
  • Transfer mushrooms to a plate
  • Reduce liquid to half, about 1/4 cup
  • When mushrooms are cool, mince them with the onions, add pan liquid and mix 4 tablespoons unsalted butter, Worcestershire sauce and salt and pepper to taste
  • Serve with garlic-toasted baguette
  • * Makes 1 Cup

WILD MUSHROOM SOUP

Ingredients

1/3 cup Dried ceps
1 cupWarm water
2 tablespoons Olive oil
1 tablespoon Butter
2 Leeks, sliced
2 Shallots
1 Garlic clove, roughly chopped
225gFresh wild mushrooms
+/- 5 cups Beef stock
1/2 teaspoon Dried thyme
150ml Double cream
Salt and freshly ground black pepper to taste
Fresh thyme springs, to garnish

Instructions

  • Put the dried ceps in a bowl, add the water and leave them to soak for 20 - 30 minutes.
  • Lift out of the liquid and squeeze over the bowl to remove as much of the soaking liquid as possible. Strain all liquid and reserve
  • Finely chop the ceps
  • Heat the oil and butter in a large pan until it foams.
  • Add the leeks, shallots and garlic and cook gently, stirring frequently, for about 5 minutes, until it is softened but not coloured
  • Chop or slice the fresh mushrooms and add to the pan.
  • Stir over a medium heat for a few minutes. until they begin to soften.
  • Pour in the stock and bring to the boil. Add the ceps, soaking liquid, thyme and seasoning
  • Lower the heat, half cover and simmer gently for 30 minutes, stirring occasionally
  • Pour about three-quarters of the soup into a blender or food processor and process until smooth. Return to the soup left in the pan, stir in the cream, and heat through.
  • Check the consistency and add more stock if the stock is too thick. Taste for seaosning.
  • Serve hot, with garnished thyme sprigs.
  • * Serves 4

Edulis Food Group
has been a proud member of the Produce Marketing Association since 2002


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E-Mail:sam@edulis.com
Office:+27 11 447 6743

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