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12/19/2020 0 Comments

Manhattan "Clam" Chowder (or stew)

When I told my sister, the English major about this recipe, she got quite upset about it. At first I wasn't sure if it was the Mai Tai talking, or the"Manhattan" part of it. We're from New England, so maybe she was offended and worried that I'd strayed after being in New Jersey so long. After a bit more animated words, she explained that the issue was actually with the word "chowder". (Sounds like another never-ending debate similar to "sauce" vs "gravy", or "pork roll" vs "Taylor Ham".) She's on the side that a chowder must contain milk or cream. I can't argue. I agreed I'd call it a stew. Since it is based off of a traditional "Manhattan Clam Chowder" recipe, I didn't want to confuse people or make it sound like something else. So call it what you want. 
To further confuse the issue, I used mushrooms in place of the clams to make it a vegan recipe. 
Ingredients
2 cups Shimeji, or Beech Mushrooms, chopped into 1" pieces
3 medium Yukon Gold Potatoes, cut into cubes
1/2 green bell pepper, diced
1 carrot, diced
1/2 yellow onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1 qt Spicy Mushroom Soup
1 Tbsp Olive Oil/Butter of choice
28oz can tomato puree or blended whole tomatoes
bay leaf
salt and pepper to taste if needed
3 Fresh Thyme sprigs
​Parsley for garnish

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1. Place a Dutch Oven over med-hi heat.
Add mushrooms and 1-2T of the broth or soup stock.
The mushrooms will begin to shed their moisture, and when it's evaporated (about 3 minutes), add your oil or butter of choice and continue to sautee mushrooms for another 3 minutes. 
This trick allows for the mushrooms to release their moisture while preventing them from sticking to the pan. It eliminates the need to keep adding oil as they absorb it so aggressively!
2. Add the chopped onions, celery, carrots, pepper and potatoes and sautee another 3 minutes or so.
​3. Add garlic and stir another 1 minute or so until fragrant.
4. Lower heat and add tomato and soup stock.
5. Add thyme sprigs and bay leaf. We also threw in some astragalus root sticks for an immune booster.
6. Bring to a boil
7. Lower to a simmer, cover and simmer 30 minutes or so, or until potatoes are cooked through.

I took a picture with the clock in it, so I'd remember what time it started and have a good idea how long it simmered. I failed to capture a picture of the finished pot. I'll work on this. It's so much better to cook with a glass of wine or a cocktail and with a friend. Things get away sometimes.
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Add salt and pepper if needed. Ours didn't need much since the soup stock we used has soy sauce and spices already added. If you can't get some of our stock, you might want to add hot pepper flakes as well. Keep in mind the potatoes really mellow things out.
Garnish with some fresh chopped parsley if you're not one of those people who don't like parsley. 

This recipe served 2 very hungry people with a grilled cheese on the side, and 2 servings to 1 more person who decided not to share with person number 4 because it was so good!
0 Comments

3/4/2020 0 Comments

Vegan Guinness Stew Recipe

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2 quarts mushroom or veggie broth
8oz Guinness beer
1 pound baby gold and red potatoes
1 pound mixed mushrooms (a good meaty one like king oysters is nice)
3-4 ribs celery
3-4 carrots
1 onion
5 garlic cloves
2T tomato paste
1/2t dried thyme (or more if fresh)
salt and pepper to taste

Throw all the ingredients in a slow cooker, crock pot, or regular pot. Simmer until veggies are soft. 
Serves about 4
​Enjoy with some Irish Soda Bread!
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2/25/2020 0 Comments

Vegan Mushroom Veggie Soup

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1 qt Mushroom Broth
1/2 red bell pepper
2-3 carrots
2-3 celery ribs
1/2 yellow onion
3-5 sprigs parsley
1/2 cup corn
1/2 cup peas
1 lb mixed mushrooms
1T lion's mane or other mushroom powder
1/4 t thyme
1/4 t sage
salt and pepper to taste

Chop all ingredients to the size you prefer... diced, sliced, big chunks...
Throw it all in a crock pot and let it do it's thing.
Or throw it in a soup pot and simmer for 2 hours or so.

This was a small batch for a small crock pot. It made 2 large bowls of soup for a hungry couple.

Take the soup further...

You can also use this soup as a gravy for a dish.
We browned some chicken, poured a quart or so of soup over it and let it simmer until the chicken was cooked through. 
We put the chicken on a plate and used an immersion blender to make it more gravy-like, then added the chicken back in.
​Serve over rice or pasta.
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0 Comments

    Author

    We're a couple of mushroom fans. We grow mushrooms. We cook mushrooms. We create mushroom snacks. We forage mushrooms. We sell mushrooms to chefs. We sell mushrooms to the public. We study mushrooms. Amateur mycologists. 
    We also love growing other foods and have chickens for eggs.

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209 Norwood Ave
​Long Branch, NJ 07740
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