Recipe


MORGAN HILLMUSHROOM SOUP This flavorful mushroom soup recipe from Monterey Mushrooms is available near the giant


inflatable mushroom at the festival. It will be prepared by Catering by Diana with fresh, just-picked, locally grown mushrooms donated by local growers. Sales benefit Rotary Club of Morgan Hill, which will buy dictionaries for kids.


Ingredients


• 6 stalks celery • 2 carrots • 2 small yellow onions • 3 cloves garlic


• 16 oz. of your favorite mushroom (remove gills and stems)


• 5 tbsp. olive oil


• 1 tsp. fresh minced thyme


• 1/8 tsp. chili flakes • 1 quart vegetable stock


• 2 cups heavy cream (whole milk is good substitute)


• salt and pepper to taste


Recipe courtesy of Monterey Mushrooms. More recipes at: www.mushroominfo.com


Directions


In a food processor, finely chop celery, carrots, onion, and garlic Slice mushrooms. Heat 3 tablespoons of olive oil in a medium stockpot. Combine chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes. Allow this to lightly caramelize, add stock and cream. Simmer for 10-15 minutes. In a sauté pan add remaining 2 tablespoons olive oil and sliced mushrooms. Sauté for about 4 minutes until mois- ture is gone. Add soup mix, adjust seasoning and serve hot. Garnish idea: Dollop of cream and chives with crisped croutons.


MOREL


PARASOL 8 MMG May 2011 • Out & About


MEADOW


PORCINI


CHANTERELLE


SLIPPERY JACK Morgan Hill Mushroom Mardi Gras Program


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28