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I recently read a book called "the wisdon of the shire", a short guide to a long and happy life. Awesome book, fun short read for anyone who just loves the lord of the rings, or hobbits in general! I am myself a hobbit at heart.
In this book he shared a recipe, and I have done it several times now with some modifications of my own, and I must say it is excellent! Never have I made a soup with beer, but now I cook with beer constantly. To think I've been just drinking it all these years!
Hobbit Stout and Mushroom Soup
Serves 3-4 humans. Or 2 hungry hobbits.
1 Large yellow onion Diced
5 large cloves garlic
Lots of butter. I used over half a stick by the end of this.
3 stalks celery Diced
3 big carrots Cut in rounds, large end rounds halved
Rosemary, 3 small 2-3inch sections of branch, stripped and minced (probably a heaping tbsp)
Thyme, 5 small branches stripped and minced (probably another heaping tbsp)
Salt and pepper to taste
3 tbsp flour (I omitted this, sort of. I powdered dried chanterelles and poured it in with the heavy cream step, I know it ain't thickening anything like a Rue, but whatevs)
0.75-1lb rib eye(this is just what I used, use whatever)
1 pound mushrooms, I've used buttons with shiitakes, chanterelles, chanterelles with lobsters, all good. Store bought will do, but home grown/foraged are the best of course, just don't get caught trespassing in Farmer Maggots fields! (Do more mushrooms if you don't want the beef, hell with it, double up if you want, life is short!)
3 cups stock or bone broth, use whatever. Got any bones on hand, toss them in!
3/4-1 cup BEER! Recipe called for elysian dragontooth stout to keep in theme with the hobbit, but any strong malty dark beer will do.
1 cup heavy whipping cream, no halfassing it with half and half. The heavy stuff.
Trust me, take the time to really cook the onions and do the steps like I wrote them, don't just throw all the veggies in and simmer, you won't regret this. Similar to what a wise hobbit once said, "short cuts make long delays". I don't like super mushy vegetables, if you do, feel free to do whatever.
Step 1. saute onions and garlic in butter in your pot until at least partially caramelized. 20 minutes probably. If you want to caramelize them, plan on like 40-45 minutes.
Step 2. as onions/garlic are cooking, cut up some beef into 1inch cubes and pan fry it in butter, fairly hot. Brown it up, not to much.
Step 3. when beef is browned and onions done, toss beef in the pot with stock, salt/pepper, rosemary and thyme. Simmer on low-medium(4 on my dial) for 45 minutes. If it starts to spit cause the water level is low, toss in some more broth.
Step 4. Cut up carrots and celery, pan fry until a little browned, 7-8 minutes?. When the beef is done simmering, toss the veggies in and simmer for 10 more minutes.
Step. 5 Cut up mushrooms. Fry em in, you guessed it, butter. My chanterelles took over 15 minutes, trying to evaporate all the water. Shiitakes done in 6-7.
Step 6. Mushrooms are cooked, toss em in the soup, you probably got some tasty looking stuff stuck to your pan by now, deglaze it with a little dark beer, then add that and the rest to the soup. Simmer for 5-6 minutes.
Step 7. Toss in a cup of heavy cream, be sure to scrape all the fat that has stuck to the sides of the carton! Simmer until it is as thick as you want it, for me 15-20 minutes is all I can stand at that point. It should smell amazing.
Step 8. Eat with some fancy bread and lots of butter. Best shared among agreeable company, with tasty beer, around a warm hearth.
If you want to double the recipe, omit a cup of broth.
I love mushrooms even more than meat, so sometimes I mix it up!) Here is my best and tasty recipe of Stuffed Mushrooms All you need is: 12 fresh mushrooms; 1/2 pound ground beef; 1 tablespoon minced onion; 1 clove garlic, minced; 1 tablespoon butter; 1/4 cup bread crumbs salt and pepper to taste; 1/4 cup heavy cream; 1/4 cup butter, melted1 teaspoon chili powder Step by step instruction: 1) Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems. 2) In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream. 3) Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder. 4) Bake for 20 to 25 minutes in the preheated oven. Bon appetit!!!!
Time to give something back to the community. After I've harvested my first flush of oysters and got good tips from people in here, I made something called
干煸平菇 干 spokem as gun = dry， 煸 spoken bee-n = fry, 平菇 spoken similar to peeng-goo = oyster mushroom
It is a Chinese dish where the oysters are stir fried without addition of water or liquids and it was delicious.
Roast sichuan pepper in a pan without oil on low heat until it is crisp and darkened a bit. Then grind it into powder using mortal and pestle.
Roast sesame seeds the same way but leave them as whole seeds. Put aside for later use.
Rip the oysters into small slices, then heat the pan, pour some oil into it and fry the oysters on high heat for a minute or so. Then water will come out. Continue to fry until all water has evaporated and until they are a bit brown on the outside.
Then add Cumin, dry chicken broth, ground roasted sichuan pepper, roasted sesame seeds and salt to it. Stir fry until everything is evenly distributed. Serve and enjoy.
1/2 teaspoon cumin powder
1/2 teaspoon ground roasted sichuan pepper (first used a mortar to grind it and then used a sieve to only get the fine particles out so it is hard to tell how much went inside)
1,5 teaspoons roasted sesame seeds
1/2 teaspoon chicken stock powder (you can try how much you need depending on the saltiness of your broth powder)