Tag Archives: mushrooms

Mushroom Miso Soup with Butternut Squash Ravioli

You can whip up a great soup in 15 minutes with a few simple pantry and fridge/freezer ingredients, like this white miso soup with fresh mushrooms and frozen butternut squash ravioli. A sprinkle or two of green onions and you’re all set.

Mushroom Miso Soup with Butternut Squash** Ravioli – serves 3, generously

6 cups chicken, vegetable or dashi stock (6 cups water and 2 tsp dashi powder)
2 tbsp white or red miso paste
1 tsp dried wakame (seaweed), soaked in 1 cup cold or warm water, thinly sliced
5-6 sliced white button mushrooms
9 frozen butternut squash ravioli
1-2 stalks green onion, thinly sliced as garnish
salt and pepper to taste

** Use whatever kind of ravioli, tortellini or wontons you have available

Place the miso in a small bowl.

Bring the stock to a boil in a medium sized soup pot. Add the soaked seaweed and mushrooms to the pot. Season with about 1/4 tsp of salt and 1/4 tsp ground black pepper.

With a ladle, transfer about a cup of the hot liquid to the miso in the bowl and mix gently with a spoon or whisk to dissolve the miso.

Add the frozen ravioli to the remaining hot liquid in the soup pot, cover and cook for 5-6 minutes until the ravioli are tender.

Take the soup pot off the heat, and stir in the dissolved miso. Taste and adjust salt and pepper as needed.

Spoon a couple of cups of soup into each bowl and add 3 ravioli per person. Sprinkle green onion over the top and serve.

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Mushroom and Shrimp Linguine for Valentine’s Day

This was going to be a mushroom linguine but as it was Valentine’s Day, I decided to splurge and add some large Black Tiger shrimp to the dish.

Mushroom (and Shrimp)** Linguine – 4 servings

340 g linguine
2 tbsp (30 mL) butter
2-6 cloves garlic, minced
2 pkgs (454 g) white button mushrooms, sliced
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp dried thyme
1 cup (250 mL) grated Parmesan cheese
1/3 cup (75 mL) whipping cream 35%
2 tsp (10 mL) grated lemon zest
2 tbsp (30 mL) lemon juice
1/2 tsp (2 mL) ground black pepper
2 tbsp (30 mL) chopped fresh parsley or 2 tsp dried parsley

** Peel and devein 1 pound of shrimp

In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.

Meanwhile, in large nonstick skillet, melt butter over medium-high heat; saute garlic until fragrant, about 1 minute. Add (shrimp,) mushrooms and thyme; saute until the mushrooms are softened, about 3 minutes (and the shrimp are red).

Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and black pepper; cook, stirring, until sauce is slightly thickened, about 1 minute.

Stir in parsley if using fresh. If using dried, reserve 1/2 tsp for garnish.

Serve with more grated Parmesan cheese on top if you’d like as well as the dried parsley.

Dessert was a white chocolate panna cotta with a raspberry coulis.

For the coulis, I combined 1/2 cup of raspberries with 1 tbsp of coarse sugar and 1 tbsp of lemon juice, pureed it and then strained out the seeds. A fast and elegant presentation.