Need mushroom suggestion

socksDecember 15, 2013

I'd like the make the recipe linked below. I don't know one mushroom from the next except by their appearance. It says to use assorted mushrooms. Can anyone suggest which I should choose?

PS In case the link does not work, it's a vegetable stock based soup with the addition of mushrooms, spinach, Cabernet Sauvignon and 1-2 T fresh ginger.

Here is a link that might be useful: Grubs spinach mushroom ginger soup

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ruthanna_gw

That sounds like a great winter soup recipe, Socks. Of commonly available fresh mushroom varieties, I'd probably use a combination of crimini and shiitake.

    Bookmark   December 15, 2013 at 12:02PM
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caliloo

Love the idea of Crimini and Shiitake, I might even a a few Oyster mushrooms (if you can find them) and some regular white button.

Really, anything you can find in the mushroom family would be great in that recipe I think.

Alexa

    Bookmark   December 15, 2013 at 12:15PM
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chase_gw

I agree crimini and shitake and regular white would all be great. The only ones I would not use is Portabello.

    Bookmark   December 15, 2013 at 1:31PM
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centralcacyclist

A Portobella is just a grown up Crimini.

    Bookmark   December 15, 2013 at 4:44PM
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chase_gw

Yes I know that Eileen but like all of us as we grow older we change ....same with Portabella's in my mind they are too earthy.

    Bookmark   December 15, 2013 at 5:41PM
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socks

In case anyone cares, I did make the soup. I liked it, DH did not. It's very wine-y. The shiitake mushrooms were tough, but the oyster and whites were ok. If you make it the way they say, pouring the broth over the spinach and ginger in the bowls, the spinach leaves don't cook up very well. I mixed it all in the pot.

    Bookmark   December 15, 2013 at 9:00PM
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dcarch7

"---shiitake mushrooms were tough---"

They should not be tough, unless you did not remove the stems, or they got all dried out.

dcarch

    Bookmark   December 15, 2013 at 9:53PM
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annie1992

Shitake stems are tough, but I don't usually find the tops/caps to be. That's too bad, after all the work making the soup.

It reminds me that I have a container of baby "bellas" in the fridge that I need to use up.

Annie

    Bookmark   December 16, 2013 at 12:28AM
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centralcacyclist

I sometimes find that mushrooms end up being tough in my soup. I usually use Criminis or white buttons. I wonder why.

    Bookmark   December 16, 2013 at 11:43AM
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socks

I did not remove the stems from the shiitakes. The white buttons were very nice, the oysters were somewhat chewy but ok.

    Bookmark   December 16, 2013 at 1:07PM
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