Shiitake and Pearl Oyster Mushrooms
Ingredients
- Shiitake and Oyster Mushrooms (dried, 50/50) 2 oz
- Water (hot) 8 cups
- Olive Oil 3 oz
- Onions (diced) 6 cups
- Celery (diced) 6 cups
- Assorted Potatoes (diced) 12 cups
- White Wine 4 oz
- Flour ½ cup
- Milk or Milk Substitute 8 oz
- Kosher Salt to taste
- Black Pepper (coarse) to taste
Instructions
Rehydrate Your Mushrooms
- Place dried mushrooms in a bowl and cover with hot water.
- Let soak for 15–20 minutes until tender.
- Strain through fine mesh, reserve liquid.
- Rough chop mushrooms and set aside.
Build Flavor
- Heat olive oil in a large soup pot over med- low.
- Add onions and cook until soft and transparent.
- Add celery and continue cooking until fragrant.
- Add chopped mushrooms and sauté 3–4 minutes.
- Season lightly with salt and pepper as you go.
Add Body
- Add diced potatoes and stir to coat with vegetables.
- Pour in white wine and cook until reduced by half.
- Sprinkle flour over mixture, stir well to form roux; cook 1 minute.
- Gradually add reserved mushroom liquid and remaining water, stirring to avoid lumps.
- Simmer gently until potatoes are tender and broth thickens slightly.
Finish & Adjust
- Stir in milk or substitute off heat.
- Taste and adjust salt and pepper.
Serve
ENJOY!!