for an additional minute or two. Pour in the stock, briefly stir, lower the heat and gently simmer for 8–10 minutes. Let cool for a few minutes, then


transfer to a blender or food processor and blend until smooth. Pour back into the saucepan over medium low heat, stir in the cream, and simmer for 5–6 minutes, thinning with a little additional stock if needed. Taste and adjust seasoning with salt and pepper. Ladle into bowls, top with toasted pine nuts, fried sage, and reserved mushrooms. Add a drizzle of Sherry and enjoy!





 Fried herbs add a


nice finishing touch for soups and pasta dishes, vegetable dishes, too, anytime you want to add a little extra texture, flavor and drama to your dish. Just takes a few seconds, and it’s so easy! You’ll need:


 


 Hedgehog mushrooms shine in this


silky, savory mushroom soup perfect for chilly fall days. Fresh corn and cream bring a luxurious sweetness to the soup, and toasted pine nuts add a bit of salty crunch and accentuate the nutty flavor of the mushrooms. Te soup is rich, a small bowl


sized serving should satisfy most guests. If you prefer a hearty texture, reserve about a third of the sautéed mushrooms and stir into the soup after blending. Serve with crusty bread and a nice glass of full-bodied Chardonnay. Makes about four 8-ounce servings


3 tablespoons butter or olive oil 1 large shallot, finely chopped 2 garlic cloves, sliced


3 cups sliced hedgehog mushrooms (about a half pound)


1 cup fresh or thawed frozen corn 3 cups stock (low-sodium chicken, vegetable or light mushroom) 1/2 teaspoon salt


1 teaspoon dry rubbed sage Pinch of nutmeg


3 tablespoons dry sherry 1/2 cup heavy cream


Salt and freshly ground black pepper Toasted and lightly salted pine nuts Fried sage leaves (optional)


Melt the butter in a deep saucepan over medium heat, add the shallot and garlic and cook until the shallots are softened and the garlic is just turning golden. Add the mushrooms and sauté until the mushrooms are lightly colored, cooked through and tender. (At this point you may want to reserve some of the mushrooms as a garnish for the finished soup). Stir in the corn, salt, sage, nutmeg and sherry and continue sautéing


• A neutral oil for frying; grape seed, peanut, canola or vegetable


• Fresh herbs of your choice: basil, sage, parsley, cilantro, or vegetable leaves: baby spinach, arugula leaves, etc.


• Paper towels and salt, fine sea salt preferably if you have it on hand.


Place a skillet or sauté


pan on a stovetop on medium heat and pour a scant half inch of oil in the pan. When the oil begins to shimmer, sprinkle in the herbs—they will likely splatter a bit. Using long tongs or a slotted spoon, remove the herbs from the pan when they start to crisp and have just turned bright green; about 5–10 seconds. Don’t let them brown! Remove to paper towels to drain and


lightly salt. Wrap any extra fried herbs in a paper towel and store in an air- tight container.


Fall 2021 FUNGI Volume 14:4 17


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