Ingredients
Units
Scale
- 1 pound crimini mushrooms (cleaned and sliced)
- 1 pound assorted mushrooms (I used baby bellas & maitake mushrooms)
- 2 whole shallots, chopped
- 8 tbsp unsalted butter, divided
- 8 cloves garlic, minced
- 10 sprigs fresh thyme
- 5 tbsp all purpose flour
- 8 cups vegetable broth
- 2 cups heavy cream
- salt & pepper to taste
Instructions
- Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
- Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
- In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
- Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
- Add in 4 tablespoons of butter and your flour to coat your mixture.
- Slowly add your vegetable stock while stirring.
- Bring the mixture up to a gentle boil, then reduce and remove from heat.
- Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
- Enjoy!
Notes
You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms.
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