Best Mushroom And Epazote Soup Recipes

POACHED MAITAKE MUSHROOMS AND FAVA BEANS IN PARSNIP BROTH WITH SPANISH OLIVE OIL AND EPAZOTE

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote image

Provided by Food Network

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds parsnips, cleaned and brunoise
2 quarts water
Sea salt
1/2 pound maitake mushrooms, diced
4 tablespoons epazote sprigs, Mexican herb
1/2 cup peeled and blanched fava beans
1/4 cup Spanish extra-virgin olive oil

Steps:

Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.
For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.
To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

EPAZOTE TEA

Epazote Tea image

HOMEMADE DRINKS SNACKS

Provided by Food Network

Yield 2 quarts

Number Of Ingredients 2

Ingredients

8 large stems and leaves of fresh epazote
2 quarts boiling water

Steps:

Add epazote to boiling water and let simmer for 2 minutes. Remove from heat and let steep for another 3 minutes. Strain and serve.

MUSHROOM AND EPAZOTE SOUP

Mushroom and Epazote Soup image

Provided by Food Network

Categories main-dish

Yield 6 to 8 servings

Number Of Ingredients 31

Ingredients

8 tablespoons (1 stick) unsalted butter
1 large onion, chopped
1 leek, white and light green parts only, washed and thinly sliced
2 medium celery ribs, washed and thinly sliced
3 garlic cloves, thinly sliced
1 pound oyster mushrooms, cleaned and finely chopped
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 quarts Vegetable Stock, recipe follows, or water
1 tablespoon dried epazote or 2 to 3 sprigs fresh epazote (or 2 teaspoons dried oregano plus 2 to 3 sprigs fresh mint)
1 1/2 cups milk
1/2 cup sour cream
Juice of 1 lime, for garnish
Crisply fried julienned leeks, for garnish (optional)
2 tomatoes
1 onion, peeled
1 leek, trimmed and washed
2 shallots, peeled
4 garlic cloves, peeled
2 celery ribs, washed
1 carrot, trimmed and peeled
1 gallon water
1 small bunch parsley
1 teaspoon dried thyme
2 bay leaves
3 whole cloves garlic
2 tablespoons cracked black pepper
1 parsnip, trimmed and scrubbed (optional)
2 tablespoons salt, to taste
1 fennel bulb (optional)

Steps:

Melt the butter in a large saucepan or stockpot over medium-high heat. Saute the onions until limp and deep golden, 12 to 15 minutes. Stir in the leek, celery, garlic and mushrooms, along with the salt and pepper. Cook, stirring frequently, until the mushrooms are golden brown, 15 to 20 minutes.
Pour in the wine and bring to a boil. Simmer until all the liquid is evaporated. Then add the vegetable stock or water and epazote (or oregano and mint). Bring to a boil, reduce to a simmer and cook about 12 minutes. Transfer to a food processor or blender and puree until smooth.
Return to the saucepan and add the milk and sour cream. Warm over medium-low heat, stirring frequently, to thoroughly heat; do not boil. Ladle into bowls and garnish with fresh lime juice and crisp fried leeks if desired.
Roughly chop all vegetables and place in a large pot. Pour in water to cover and bring to a boil. Reduce heat to a simmer, skim and discard and impurities from the top. Add the spices. Simmer, uncovered for about 2 hours. Strain and store in the refrigerator up to a week or keep frozen.

WILD MUSHROOM AND EPAZOTE RISOTTO

Wild Mushroom and Epazote Risotto image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 entree or 6 appetizer portions

Number Of Ingredients 12

Ingredients

6 cups brown chicken stock
2 tablespoons butter
1 yellow onion, peeled and minced
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper, or more to taste
1 1/2 cups round short grain rice such as Arborio
1/2 cup dry white wine
2 tablespoons olive oil
1 pound fresh assorted mushrooms, preferably wild, ideally a mixture of crimini, oyster, shiitake and portobello, cleaned
2 cloves garlic, minced or pureed
1/2 cup grated manchego cheese (or substitute Parmesan)
1 bunch epazote, picked and coarsely chopped

Steps:

Place the chicken stock in a medium pot and bring to a simmer. Heat the butter in a large pot or Dutch oven until it foams. Add the onion, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook 5 minutes until softened. Add the rice and stir well to coat with the butter. Cook 5 minutes until rice is opaque. Add wine, stir, and cook until it has been absorbed. Lower the heat to low, add one ladle of the chicken stock, and stir. Cook, stirring, until the stock has been absorbed. Continue adding stock and stirring frequently until rice is al dente and most of the stock is gone. Reserve 1/2 cup stock for finishing the dish.
In the meantime, cut the mushrooms into slices or wedges according to their natures. Keep the various types separate. Heat a large nonstick skillet over high heat for 1 minute then add some olive oil. Add one type of mushroom, just enough to cover the bottom of the pan. Shake and season with some salt and pepper. Cook until mushrooms are lightly browned, then add some of the garlic, toss, and saute one minute until its flavor is released. Then remove the mushrooms from the pan and reserve. Return the pan to the heat, add more olive oil and when it smokes add another batch of mushrooms. Continue in this way until all mushrooms have been cooked, wiping out pan occasionally when required.
When rice is al dente and mushrooms are all cooked, add mushrooms to the rice and stir well. Add some or all of the reserved stock if necessary to give risotto a slightly soupy character. Add grated cheese and epazote, taste and adjust seasoning, and serve immediately.