Author Notes
This recipe comes from my love of mushrooms, throwing a bunch of them together with flavors I know work, and blending it all together! —StoCoyle
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Ingredients
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3 cups
Shitake Mushrooms
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4
Portobello Mushrooms
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2 bunches
Enoki Mushrooms
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4
Scallions
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2 handfuls
Wood ear mushrooms
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2
Boxes of White Baby Mushrooms
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4
Garlic cloves
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1.5 cups
White Wine
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4 cups
Chick or Veggie Stock
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1/2
Stick butter
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1 sprig
Chopped Rosemary
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1 sprig
Thyme
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1
White Onion
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1/2
Lime (Juiced as garnish)
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1/4
Avocado (For garnish)
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1 bunch
Cilantro (Optional)
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Salt and Pepper to taste
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1 pinch
Sea Salt (For Garnish, Black Sea Salt is great)
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3 cups
Leeks
Directions
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Add Extra virgin olive oil to pan over med-high heat. Sweat the onions and green onions and leeks until transparent. Add the chopped mushrooms until tender. Add the garlic, butter and sprigs of rosemary and thyme, add a handful of cilantro. Salt and pepper to taste. Once every ingredient has sweated down together, add the white wine and chicken stock, and let sit for 20-30 minutes. Once 1/2 of the liquid has evaporated use and hand mixer and blend the "stoup" together. (TURN THE HEAT OFF BEFORE DOING SO AND REMOVE THE POT FROM THE BURNER) Should look a grayish brownish concoction. Blend it until its a smooth consistency, (Or however chunky you desire) For plating dice up avocados and cut limes in half. once stoup is in bowl add the diced avocado, and sprinkle half of a lime's juice on top of the bowl...sprinkle coarse sea salt on top to finish! Enjoy!
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