This little crock-full of mushroom bliss was inspired by a $10 for $10 special at Meijer on Baby Bella mushrooms. How can you pass that up?
This recipe was super easy and super delicious!
1. Finely chop 4 shallots and 1 1/2 packages of mushrooms
2. Sauté in a little EVOO (don't add seasoning yet)
3. VERY thinly slice the remaining 1/2 package of mushrooms
4. When shallots are translucent and mushrooms are golden brown, season with S&P
5. Pour 1% reduced fat Organic Milk (or whatever kind you use) into the pan. Use as much as you want, depending on how much soup you want. I used about 6 cups of milk for 2 servings.
6. Throw in 6 fresh sage leaves and the rest of the sliced mushrooms. Let simmer for a couple minutes.
7. Season to taste with salt and pepper as it simmers.
8. Thicken! You could use corn starch slurry or flour slurry, I used a gluten free rice starch. I just sprinkled it in as it simmered and it thicken right up.
9. Remove sage leaves and serve!
Enjoy!
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