Witches Pot

By • September 28, 2009 • 2 Comments

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Author Notes: A mycologist friend and I like to forage for mushrooms in the woods at our farm. When we can find only a smattering of this and that, I make this soup which was inspired by Antonio Carlucci's "Passion for Mushrooms" but changed up. I kept the name just because it seemed perfect for the Halloween season! A medly of mixed wild mushrooms from the grocery store works as well. oldgreenfarm

Serves 4

  • 8 ounces mixed wild mushrooms
  • 2 tablespoons butter
  • I large or 2 small leeks, finely sliced
  • 1 ounce pancetta, cut into strips
  • 1 small potato, finely shredded
  • 1 1/2 pint vegetable or chicken stock
  • 1 Pint heavy cream
  • 2 egg yolks, beaten
  • 1 bunch chives, finely chopped
  • sea salt to taste
  • freshly ground pepper to taste
  • 2 slices bread (dense rustic-style) cubed
  • splashes Madiera or Port Wine (optional)
  • 1 tablespoon Extra virgin olive oil
  • 1 garlic clove, thinly sliced
  1. 1. Wipe clean and cut the larger mushrooms into chunks, leaving the smaller ones as is.
  2. Heat butter in a two handled terracotta pot (or other cauldron-like affair) and gently saute the onion over moderate heat.
  3. After a few minutes add the pancetta and crisp it up. Add the potato, and then the stock. Add splash (about 1 tablespoon) of Madiera or Port wine if desired.
  4. Add the mushrooms to the pot and simmer until the potato is very soft and the mushrooms cooked.
  5. Sautee the garlic slices in olive oil, add cubed bread and saute till golden and crispy.
  6. Remove from heat and just before serving stir in the cream, egg yolks and chives. Season with salt and pepper. Sprinkle with croutons.
Jump to Comments (2)

Tags: can be made ahead, comfort food, fall, fall, Halloween, seasonal

Comments (2) Questions (0)

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about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Can you tell us how you changed up Carlucci's recipe? Thanks!

Montana

about 5 years ago oldgreenfarm

Sure - I haven't been able to lay my hands on the cookbook, but after making this for at least 5 years now I can tell you my changes/additions:
--Reduced the amount of butter
--Used leeks (and sometimes shallots) vs. onion
--Used pancetta not bacon
--Used veg stock not beef stock
--Added Madiera or Port (yum!)
--Added 2 egg yolks for richness/texture
--substituted garlicky rustic bread croutons for Carlucci's brown bread placed in bottom of the bowl (too soggy!)
I think that's pretty much it - I'll try to track down the original and email or post if I can find it.
PS This site is really fun - a great concept!