Ingredients

• 1 pound of wild mushrooms like chanterelle, porcini or morels, roughly chopped
• 2 tbsp. olive oil
• 3 tbsp. butter
• 1 medium onion, chopped
• 1 small carrot, chopped
• 2 cloves of garlic, chopped
• 2 sprigs of thyme
• 1 bay leaf
• 2 quarts of chicken or vegetable stock
• 1/4 cup of sherry
• 1 cup of white wine
• 1 cup of cream

Heat the olive oil and butter in a big pot over medium to high heat. Add onion and carrot and sauté until soft. Add the mushrooms and garlic and continue to sauté for another 3 to 5 minutes. Deglaze pot with with sherry and add white wine, bay leaf, thyme and chicken or vegetable stock. Let the soup simmer for about 20 minutes, until all of the flavours come together. Puree with an immersion blender until smooth and add cream. Simmer for another 5 minutes and serve with some crème fraîche and fresh bread.

Chantrelles with Risotto and Corn

• 3 cups chicken broth
• 2 tbsp unsalted butter
• 1 onion, finely chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• sea salt
• freshly ground pepper
• 1 tbsp olive oil
• 8 oz chantrelles, trimmed, cleaned, and sliced 1/2 inch thick
• 2 shallots, finely minced
• 2 tsp minced garlic
• 3/4 cup corn kernels
• 1/2 cup milk
• 2 tbsp cilantro, chopped

Need a change from chicken and meat for dinner?  Portobello mushrooms make an excellent main course. Portobello mushrooms are quite large and provide a substantial portion for a meal.  They have a meaty texture, they are full of flavour, and they taste delicious when they are baked or grilled.

To make this entrée, Portobello mushrooms are filled with rice and black beans.  Sprinkle some cheddar cheese on top and your next dinner is complete.

• 3/4 cup chopped onions
• 1/4 stick butter
• 2 cups chopped shaggy manes (Coprinus comatus)
• 1 tsp chopped garlic
• 1 cup chicken broth
• 1/2 cup of barley
• 6 cups of water
• 2 cups of shrimp
• 1 can of corn kernels
• Salt and pepper to taste

Combine onions and butter and sauté for five minutes.  Add shaggy manes and cook for three minutes.  Add fresh garlic.  Add water, barley and chicken broth, and bring to a boil.  Simmer on medium heat for 45 minutes until the barley is soft.  Add corn and shrimp and cook for another 5 minutes, or until shrimp is pink.  Add salt and pepper to taste.

Makes 4-6 portions.