Saturday, October 22, 2011

Chicken Mushroom Recipe - Coconut Mushroom Soup


Here is a great recipe with a bit of a tropical Thai twist. It is not hot, but savory, salty and slightly sweet and meaty all at once. Mushrooms with coconut milk might not sound very good, but the soup is wonderful. We ran across a very immature chicken mushroom (Laetiporus sulphureus) this week, and brought home about 15 pounds of it to cook with. Much will be frozen, but some will be made into something tasty right now. The mushroom was growing on a dying deciduous tree, rather high up. Robert cut off a large portion  and carted it home in a grocery shopping bag. It was so fresh, it soaked through the bag onto the floor of the car, and gave off a lot of moisture when cut and sautéed. Lambs's quarters (Chenopodium berlandieri) is an abundant weed probably growing in your yard or an open field area, but you could substitute spinach.

Coconut Sulfur Shelf Mushroom Soup                               makes about 6 servings

1 tsp. oil
1/4 c. diced shallots
1 clove garlic, minced
1 small chili pepper, chopped (seeds removed if you want it mild)
1" slice of ginger, peeled and grated
1 1/2 c. cubed sulfur shelf mushroom
1 c. cubed russet potatoes
2 c. vegetable broth
1 tsp. salt
1 c. coconut milk
1/4 c. julienned lamb's quarters or baby spinach
1 T chopped cilantro
1/2 c. water (if needed)
limes
lime wedges
chopped cilantro and lamb's quarters

1. Heat the oil over medium heat and add the shallots, cooking until translucent. Add the garlic,  chili pepper, and ginger and cook another minute.
2. Add the cubed chicken mushroom, and cook until the liquids that come from the mushroom have evaporated, about 5-8 minutes, and the chicken mushroom starts to brown, stirring often.
3. Add the cubed potato, vegetable broth, and salt and cook for 6-8 minutes, until the potato is tender.
4. Add the coconut milk, lamb's quarters and cilantro. If the broth is too thick, add up to 1/2 c. water. Remove the soup from the heat.
5. Serve the soup with a squeeze of lime juice and lime wedges, along with some additional chopped cilantro and washed lamb's quarters.

8 comments:

Kristina said...

I gave your blog an award. I posted it in today's blog post.

Grace said...

Thanks for commenting on my blog as it allowed me to find yours!

Foxglove Lane said...

You guys really know your mushrooms! 1 am so impressed by your blog, the photos and the recipes. Nice to meet ye and greetings from Ireland:~)

Malli said...

Great find.... you seem to be pros with mushrooms. THe soup looks so inviting at this time of year!!
Delicious

The 3 Foragers said...

We are far from being pros! We are always learning, and this happens to be a fungi we are very comfortable eating. Always verify your mushroom finds, research, and learn. We are only really good at eating, and are always looking for ways to cook our finds other than "sautée in butter".

Amy said...

This looks very delicious!

beauty said...

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Anonymous said...

Hi :) I have enjoyed your blog. I made your mushroom coconut soup with some sulfer shelf that we found yesterday. I followed the directions and I was a little disappointed. I'm not a vegetarian and so maybe I expected it to taste more like chicken. lol. I'm going to try the pot pie recipe tomorrow. I love finding mushrooms and cooking with them. I had a lot of fun making the soup and I did eat most of mine.
How do you freeze your sulfer shelf?