The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 26 of 36
Well, there are two mushroom recipes in the Moosewood cookbook, and neither one sound like what I remember. But I believe this is the one that I had
Mushroom Bisque
6 T butter
1.5 c onions, chopped coarsely
2 t salt
1 stalk celery, chopped coarsely
3 fist-sized potatoes, sliced thinly
1.5 lb fresh mushrooms, chopped coarsely
1.5 c stock or water
1/4 t thyme
3 c scalded milk
0.5 pint (1 c) heavy cream
2-3 T dry sherry
1-2 T tamari
fresh black pepper
fresh-cut chives or scallions
Begin cooking the onion in butter with 1 t salt until translucent. (I would prolly cut the salt in half or leave it out altogether.)
Add potatoes and celery, over low heat, mixing well to coat ingredient with butter. After several minutes, add mushrooms, water, and remaining salt. Cover and cook over medium heat, 15 minutes. Cool to room temperature, and puree mushroom-vegetable mixture until absolutely smooth.
Return to a double boiler or waffle-heat abosorbing pad. Heat very slowly with utmost care as you wisk in the scalded milk, cream, sherry, and tamari. Heat only until hot enough to serve otherwise it will curdle.
Serve immediately topped with freshly-chopped chives and freshly-grated black pepper.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Mushroom barley
1/2 raw pearled barley
6.5 cups stock or water
0.5-1 t salt
3-4 T tamari
3-4 T dry sherry
3 T butter
2 cloves minced garlic
1 heaping cup chopped onion
1 lb fresh mushrooms, sliced
freshly-ground black pepper
Cook barley in 1.5 c stock or water until tender, right in the soup kettle. Add remaining stock or water and tamari and sherry.
Sautee onions and garlic in butter. When softened, add mushrooms and 0.5 t salt. When all is tender, add to barley, being sure to include any liquid in the sautee pan. (I would prolly save the sherry to deglaze the sautee pan)
Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat, and taste to correct seasoning.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
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Hey THANKS Signy!
I think if it was mushroom-barley soup you had, you would have remembered the texture of the barley.
I appreciate the recipes. I was thinking in the direction of a potato-mushroom soup anyway, and I think the tamari might boost the mushroom flavor (to make up for the lackluster US mushroom flavor), since they're both noted for their umami.
The mushroom-potato soup doesn't sound particularly freezer-reheat friendly, but that's the cream, which I could skip.
Many thanks!! again. 
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A casserole (French: diminutive of casse, from Provençal cassa 'pan') is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it.
Casserole definition is - a dish in which food may be baked and served.
So casserole is a general term, kind of like "stew".
My impression is that here it means a mixture of ingredients dry oven-baked in a baking dish to make a one-dish meal.
(Dry-baked means as opposed to a soup, a stew, or a braise, with decreasing liquid in that order, and slightly different ingredient prep and cooking time and temp.)
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Quote:The local meaning seems to mean something which includes cheese. I recall that some green bean casseroles included cheese.
Originally posted by 1KIKI:Quote:So casserole is a general term, kind of like "stew".
A casserole (French: diminutive of casse, from Provençal cassa 'pan') is a variety of a large, deep pan or bowl, typically with a glass lid, used for oven cooking a variety of dishes, as well as referring to the category of foods cooked inside it.
Casserole definition is - a dish in which food may be baked and served.
My impression is that here it means a mixture of ingredients dry oven-baked in a baking dish to make a one-dish meal.
(Dry-baked means as opposed to a soup, a stew, or a braise, with decreasing liquid in that order, and slightly different ingredient prep and cooking time and temp.)
Tuna casserole seems overloaded with vcheese.
I am no fan of hash browns, but when I tried hash brown casserole, it tasted suspiciously like scalloped potatoes. Only with stringey potatoes instead of slices. So if you find a recipe and it ends up tasting like scalloped potatoes, consider it a success.
Other local casseroles seem to have macaroni, kidney beans, and excessive grease. Oriental casserole is the worst, and meatloaf or spaghetti casseroles are better but not as good as the basic recipes.
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Quote:Days before you posted this, I had some mushroom bisque at a restaurant. It seemed a thick gravy with a bit of mushroom flavor. after other food arrived and it cooled, it only tasted like salt.
Originally posted by SIGNYM:
Well, there are two mushroom recipes in the Moosewood cookbook, and neither one sound like what I remember. But I believe this is the one that I had
Mushroom Bisque
6 T butter
1.5 c onions, chopped coarsely
2 t salt
1 stalk celery, chopped coarsely
3 fist-sized potatoes, sliced thinly
1.5 lb fresh mushrooms, chopped coarsely
1.5 c stock or water
1/4 t thyme
3 c scalded milk
0.5 pint (1 c) heavy cream
2-3 T dry sherry
1-2 T tamari
fresh black pepper
fresh-cut chives or scallions
Begin cooking the onion in butter with 1 t salt until translucent. (I would prolly cut the salt in half or leave it out altogether.)
Add potatoes and celery, over low heat, mixing well to coat ingredient with butter. After several minutes, add mushrooms, water, and remaining salt. Cover and cook over medium heat, 15 minutes. Cool to room temperature, and puree mushroom-vegetable mixture until absolutely smooth.
Return to a double boiler or waffle-heat abosorbing pad. Heat very slowly with utmost care as you wisk in the scalded milk, cream, sherry, and tamari. Heat only until hot enough to serve otherwise it will curdle.
Serve immediately topped with freshly-chopped chives and freshly-grated black pepper.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
#WEARAMASK
I am not certain what it was supposed to taste like.
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I've wondered about 'cream of' soups before! That maybe they were thinned-out white gravy with bits of stuff added to them.
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Not a recipe but the lamb chops I got for my New Years dinner were really tasty.
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Grilled, broiled, or pan fried? I can just imagine them!
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