Chester County Mushroom Soup

MMMMmmm.... mushrooms.  Those spongy, knobby, earthy gems are some of the many reasons why I love visiting my folks in southern Chester County, Pennsylvania.  As you have all read in my post about stuffed mushrooms, I partially grew up in the Mushroom Capital of the world.  So when I was home this last week I stopped by a local mushroom farm to pick up some fresh fungi!

Sher-Rockee Mushroom Farms is one of dozens of mushrooms growers in southern Chester County, PA.  Established in 1981, this farm produces the tastiest white button, crimini, portabella, shiitake, oyster, and maitake mushrooms in the country.  

While Sher-Rockee Mushroom Farms produce 'shrooms for grocery stores, restaurants and whole-sellers, they also have a cute "outlet" store for locals to come by and stock up on a pound or two of their favorite fungus.  For this trip, I was in need of three pounds of button, shiitake, and oyster mushrooms destined for a delectable and earthy mushroom soup.

As you can imagine, you don't have to go far for good mushroom soup in Mushroom Country.  While many restaurants have their own special recipes, the Terrace Restaurant in Kennett Square has my absolute favorite!  Located in the middle of lush Longwood Gardens, people travel from hours away to sip on this soup. Sweet tarragon heightens the earthy mushrooms while a little bit of cream rounds out this dish.  Make this recipe at home or visit Longwood Gardens and the Terrace Restaurant to get a bite of what southern Chester County has to offer!!

CHESTER COUNTY MUSHROOM SOUP

Courtesy of the Terrace Restaurant (Longwood Gardens, Kennett Square)

Makes 4 large servings

Ingredients

• 1 carrot
• 1/2 onion
• 2 stalks celery
• 1 tablespoon butter, plus two tablespoons melted butter
• 2 pounds washed white button mushrooms, roughly chopped
• 1/2 pound washed shiitake mushrooms, stemmed removed and roughly chopped
• 1/2 pound washed oyster mushrooms, roughly chopped
• 1 tablespoon fresh tarragon
• 1 teaspoon salt
• 1 teaspoon white pepper
• 3 pints chicken or vegetable stock
• 1 pint heavy cream
• 2 tablespoon flour

Directions

1. Mince carrots, onions and celery in a food processor and saute in a heavy pot with oil.  In batches, mince the mushrooms in the food processor, adding to the pot along with the tarragon, salt, and pepper.  Cook for about 15 minutes, stirring frequently to ensure the mushroom mixture does not burn.
2. Add stock and cream to the pot and bring to a boil.  In a small bowl mix together the melted butter and flour.  Using a whisk, whip into soup until fully incorporated and soup begins to thicken.  Bring soup back to a boil and then reduce heat and simmer for 30 minutes.  Season with salt and pepper to taste before serving.  Enjoy!!

Mini Mushroom Quiches with Hash Brown Crusts

As you all know, I love breakfast and I love mushrooms!!  Combine the two and you get these cute little mini mushroom quiches with crispy hash brown crusts! 

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Ever wonder where the quiche came from?  Most folks would say Lorraine, France because of the traditional quiche lorraine AND that is partially true.  The baked egg dish did originate in that region of world however at its creation the area was under German rule... not French.  

Lorraine, France via Encore! Life

The word "quiche" stems from the German word "kuchen" which means "cake."  The Examiner says quiches have been popular dating back to 1550 and the royal court of Nancy.  Fast forward a few centuries and quiches are everywhere in France and all over the world... served as a light lunch or an appetizer.  In the U.S., quiches are predominately served for breakfast or brunch. 

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So back to the mini quiches... I worked off a Martha Stewart recipe for Goat Cheese Quiche with a Hash Brown Crust.  I decided to miniaturize the dish by using a muffin tin.  I also added mushrooms, pancetta and chives.  Believe me when I tell you whoever you make this for will go for seconds and maybe even thirds!!!

 MINI MUSHROOM QUICHES 

WITH HASH BROWN CRUSTS

Adapted from Martha Stewart

Makes 9 individual quiches

Ingredients

• 1 pound bag hash browns, if frozen defrost before using
• 6 eggs
• 2 tablespoons butter, at room temperature
• 4 ounces goat cheese, at room temperature
• 1 cup sour cream
• 5 thin slices of pancetta, roughly chopped into pieces
• 1 pound assorted mushrooms, cleaned and thinly sliced
• 2 tablespoons chives, finely chopped
• salt & pepper

Directions

1. Preheat oven to 375ºF.
2. In a large skillet, add pancetta pieces and heat over medium-high.  Cook until pancetta is crispy and fat is rendered, about 5 minutes.  Remove pancetta to a plate and set aside, reserving the fat in the skillet.
3. Return skillet to medium-high heat and add in mushrooms and sprinkle with some salt and pepper.  Cook, stirring frequently, until mushrooms are browned and all liquid has been cooked off, about 15 minutes.  
4. Meanwhile, squeeze out any excess liquid from hash browns and place in a bowl.  Combine with butter and one lightly-beaten egg.  Place 1/4 cup of hash brown mixture into nine regular muffin tins that have been greased with non-stick spray.  Using your fingers, carefully press hash browns down and up the sides of the muffin tin creating a crust.  Place hash browns in the oven and bake for 10 minutes to allow crusts to set and slightly brown. 
5. In another mixing bowl, whisk together goat cheese, sour cream and remaining eggs.  Stir in mushrooms, pancetta and chives.  Salt and pepper to taste.  
6. Remove crusts from oven and carefully fill with egg-mushroom mixture.  Return to oven and bake for 15 to 18 minutes until crust is browned and eggs are cooked in the center.  Remove from oven and allow to cool for about 2 to 3 minutes.  Carefully, using an offset spatula or a knife, loosen edges of the quiche and lift out.  Serve warm.  Enjoy!

 

Chorizo Stuffed Mushrooms

Are you a fan of fungus?  I am!!  The edible kind I mean.  I could eat mushrooms on or with pretty much everything.... omelets, pizza, chicken, steak, stir-try... you name it!

Chorizo Stuffed Mushrooms ((Recipe below!!))

My affinity for fungi started when I moved to mushroom country when I was a kid! (My parents still live there!)  Where is the land of mushrooms, you ask?  Why.... Kennett Square, PA!  Yes I grew up in the Mushroom Capital of the World!  So move aside Candy Capital of the World (Chicago, IL) and Slurpee Capital of the World (Winnepeg, MB)! 

Kennett Square, PA via shelpucix

Kennett Square is an historic town in Southeastern Pennsylvania.  This place has roots!!  Soldiers marched through the area towards the Battle of the Brandywine during the American Revolution and its residents played a vital role in the Underground Railroad.  So where do mushrooms fit in?  

via nj.com

According to mushroom scholar Samuel E. Flammini, back in the 1890's two Quaker farmers imported the "schrooms" from Europe as a way to make extra cash in their carnation growing business.  Carnations are grown in elevated beds which left a bunch of space underneath to grow mushrooms.  

Kennett Square Mushroom Festival via Philly Homegrown

What started as a sideline business has now spawned into a multimillion dollar industry for Kennett Square and the surrounding towns.  It also gives the area a certain aroma ((if you will))... since mushrooms are grown in "you-know-what!"  You guys know what I am talking about! And NO... you don't get used to the smell!

Mushrooms from Kennett - Thank you Lincoln Park Whole Foods!

Last week, I found some Kennett Square mushrooms at the Lincoln Park Whole Foods and knew they were destined for my belly!!  Since I was already planning to make delish Chicken Mole Tacos I decided to stuff the cute little buttons with Chorizo and Manchego cheese.  YUMM!!!  To kick the recipe up even further... I brushed some tasty tequila on the mushrooms before filling them.  It gave the schrooms a slightly sweet undertone which pairs nicely with the spicy sausage and nutty cheese. DELICIOSO!!!

Melt in your mouth yummy!!

CHORIZO STUFFED MUSHROOMS

slightly adapted from Daisy Martinez/Food Network

Ingredients

• 1 4-ounce Chorizo sausage, raw with casing removed
• 16 large white mushrooms
• 4-ounces tequila
• 3 green onions, both green and white parts thinly sliced
• 1/2 cup plus 2 tablespoons bread crumbs
• 1/4 cup reduced-sodium chicken stock
• 2 tablespoons cilantro
• 1/3 cup plus 2 tablespoons coarsely grated Manchego cheese

Directions

• Preheat oven to 400 degrees F.
• Remove stems from mushrooms.  Mince half of the stems and set aside.  Place mushroom caps into a shallow baking dish and brush with tequila.
• Heat large skillet over medium-high heat and add chorizo.  Using a wooden spoon break up sausage into crumbles while it cooks through about 5 minutes.  Remove chorizo to a plate lined with a paper towel and discard all but 1 teaspoon of sausage fat from pan.
• Reheat skillet and add in mushroom stems.  Cook until soft about 2 to 3 minutes.  Add in 1/2 cup breadcrumbs and stir until toasted.  Remove pan from heat.  Stir in chorizo, 1/3 cup cheese, cilantro and green onions.  Add in chicken stock until mixture is moist but not runny.  
• Spoon mixture into mushroom caps.  Top with remaining bread crumbs and cheese.  Bake until stuffing is lightly browned, about 20 to 25 minutes.  Enjoy!