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Wild Mushroom Depth for Quiet Nights

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 pound cremini mushrooms sliced
  • 8 ounces shiitake mushrooms stems removed and sliced
  • 4 ounces oyster mushrooms roughly chopped
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 6 cups vegetable or chicken broth
  • 2 sprigs fresh thyme
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. In a large Dutch oven or soup pot, heat butter and olive oil over medium-high heat until butter melts and starts to sizzle.
  2. Add the onion and sauté for 5 minutes until softened and translucent. Stir in garlic and cook for another minute until fragrant.
  3. Add all the mushrooms to the pot and cook for 10-12 minutes, stirring occasionally, until they release their moisture and begin to brown. Don't rush this step—it builds flavor!
  4. Sprinkle flour over the mushrooms and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.
  6. Add the broth and thyme sprigs. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to let the flavors marry.
  7. Remove thyme sprigs and stir in heavy cream. Season generously with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh parsley. Serve with crusty bread for dipping!