- Dish type
- Mushroom soup
Gorgonzola cheese adds a lovely flavour to this rich mushroom soup that's seasoned with rosemary, garlic and sherry.
2 people made this
- 2 tablespoons butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 450g sliced mushrooms, or more to taste
- 2 tablespoons butter
- 2 tablespoons plain flour
- 800ml chicken stock
- 250ml single cream
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary leaves, crumbled
- 85g crumbled Gorgonzola or blue cheese
- 1 tablespoon sherry
- salt and black pepper to taste
- 1 tablespoon freshly chopped parsley (optional)
MethodPrep:30min ›Cook:20min ›Ready in:50min
- Place 2 tablespoons butter in a pan and melt over medium-high heat. Stir in the onions, garlic and sliced mushrooms. Cook and stir until onions are soft and mushrooms reduce, about 5 minutes. Remove from heat.
- Meanwhile, place the remaining 2 tablespoons butter in a pot; melt over medium-high heat. Stir in the flour; cook and stir until mixture turns golden brown, about 5 minutes. Gradually pour in the chicken stock, cream, 1/2 teaspoon salt and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the mushroom mixture into the chicken stock mixture and add Gorgonzola; bring soup up to a simmer and cook for 10 minutes, stirring frequently.
- Place half of the soup into a blender. Blend until smooth, and return to the pot. Stir in the sherry and season with salt and pepper to taste. Cook until mixture thickens, about 5 minutes more. Garnish with fresh parsley.
Reviews & ratingsAverage global rating:(36)
Reviews in English (29)
Very good soup but agree with others that twice the amount of mushrooms would be better. Instead of making the roux in a separate pot I just sprinkled the flour over the cooked onions and mushrooms, then added the chicken broth and cream. Worked great and saved me another pot needing to be scrubbed.-12 Jul 2010
by Big Steve
This makes a very good soup. However, I used 1.5 times the amount of mushrooms and that still was on the light side. I would at least double the amount of mushrooms. I also added a little more cheese since the flavor was not as bold as I had hoped. Since I had no more gorgonzola, I used 2 tbsps. or Pecorino romano. Also double garlic and sherry. Bottom line, good jumping off point, but needs more punch.-19 Feb 2008
Flavor abounds in this most delicious, simple soup comprised of just enough special ingredients. I could eat it all myself....and will add this to my next dinner party menu.-21 Aug 2009
Mushroom And Gorgonzola Pasta
Italy has to be my all time favourite destination, but this only happened a year after I got married. Until then, my excursions overseas had not once included Europe. I had been to England, the United States, the Middle East, the Far East and Australia, but never to Europe. My parents decided we needed some culture and sent us on honeymoon to Switzerland and Italy. We spent time in Florence, Rome, Bologna and Milan and I vowed I would go back someday and that I would learn to speak Italian. My Italian is basic and I aim to be fluent by the end of next year. Dave and I went back to Italy in 2010 and spent most of our time in Umbria, which included visiting Assisi. I got to experience their fresh produce markets and as we had a self catering unit for part of our time there, I could cook. It is the smells and sights and tastes of Italy that visit my kitchen the most often, with a regular Tandy Tuesday meal of pasta – cooked the way an Italian would, simply and quickly. This mushroom and Gorgonzola pasta fits the bill completely.
How to Make It
Line a baking sheet with parchment paper. Season the beef with black pepper.
Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook for 10 minutes, turning the beef over once during cooking. Remove the beef to a plate. Cover the plate and refrigerate for 1 hour or until the beef is cold.
Heat the butter in a 10-inch skillet over medium heat. Add the mushrooms, shallots and garlic and season with black pepper. Cook until the mushrooms are tender, stirring often. Remove the mushroom mixture from the skillet and let cool.
Sprinkle the work surface with the flour. Unfold the pastry sheets on the floured surface. Roll the pastry sheets into 2 (14-inch) squares. Trim the edges to form 2 (13-inch) squares. Cut each square into 4 squares, making 8 squares in all.
Place 1 tablespoon Gorgonzola in the center of each pastry square. Divide the mushroom mixture evenly among the pastry squares. Top each with 1 filet mignon. Fold 2 opposite pastry corners over the beef, overlapping slightly, and press to seal. Brush with the egg. Repeat with the remaining pastry corners.
Place the pastry-wrapped beef seam-side down on the prepared baking sheet. Cover and refrigerate the pastry-wrapped beef and the remaining egg for 1 hour or overnight.
Heat the oven to 425°F. Brush the pastry-wrapped beef with the remaining egg. Bake for 20 minutes or until the pastry is golden brown and the temperature of the beef is 117°F. Serve immediately.
Recipe: Cream of Mushroom Soup with Gorgonzola Cheese
Tonight's dinner was based on this recipe at Allrecipes.com, with a few tweaks.
Now that I'm thinking about it, homemade garlic croutons would make a smashing garnish. Hmmm.
<pause while I cut some stale bread and put it in the oven to dry>
Start with a couple tablespoons each of butter and olive oil in a stock pot over medium heat, into which throw a diced yellow onion and a healthy dollop of garlic.
When the onions are translucent, add pound of sliced fresh mushrooms and one can (drained) of mushroom stems & pieces, then cook it down until the mushrooms are tender, stirring regularly.
Sprinkle with a bit of flour.
. and stir until thickened. Moderate the heat if necessary to prevent sticking.
(At this point I added about two cups of leftover porcini mushroom sauce for pasta. It's all about using up leftovers in this house.)
. add four cups of chicken broth and a cup of heavy cream.
. a bit of salt, a few turns of pepper and some crushed dried rosemary.
Stir in about 3/4 cup of crumbled gorgonzola cheese.
. and continue stirring over low heat until cheese has melted and incorporated into the soup.
Remove half of the soup to a blender and blend until smooth.
Return the blended soup to the stock pot.
Add a tablespoon of dry sherry and a quarter cup or so of chopped parsley.
Stir to until soup is thickened and heated thorougly.
Correct seasonings and serve, garnished with croutons and additional fresh parsley.
Cream of Mushroom Soup with Gorgonzola Cheese
2 tablespoons butter
2 tablespoons olive oil
1 yellow onion, diced
1 tablespoon minced garlic
2 lbs. mixed mushrooms, sliced or chopped
3 tablespoons flour
4 cups chicken broth
1 cup heavy cream
Salt & freshly ground black pepper to taste
1/2 teaspoon dried crushed rosemary
5-6 oz. Gorgonzola cheese, crumbled
1 tablespoon sherry
1/4 cup chopped fresh parsley, plus additional for garnish
Croutons, for garnish
In a stockpot over medium heat, melt butter in oil. Add onions and garlic and sautee until onions are translucent. Add mushrooms and cook, stirring regularly, until tender.
Sprinkle with flour and stir until thickened. Gradually add stock and cream, salt, pepper and rosemary. Reduce heat, stir in gorgonzola cheese, and simmer for about 10 minutes.
Remove half of the soup to a blender and blend until smooth. Return to the soup pot.
Stir in sherry and 1/4 cup parsley and correct seasonings. Heat through and serve, garnished with additional parsley and croutons.
Gnocchi in creamy Gorgonzola sauce with Ham and Mushroom
Try this delicious recipe for Gnocchi in creamy Gorgonzola sauce with ham and mushrooms for a quick and easy but amazingly good meal! a
Just writing this post makes me hungry! But as promised from my previous post, so here it is!
My very own version of D'ouro's Gnocchi Della Casa or simply Gnocchi in creamy Gorgonzola with ham and mushrooms.
I love Gorgonzola or any blue cheese for that matter! I know it is not for everyone but if you are into blue cheese then you definitely have to try this recipe.
It was love at first bite for me. It was just really a bite (or a mouthful) because it was Armin's food, he ordered it on an impromptu lunch date last Monday. I had Pesto pasta (one of my fave pasta) but it turned out too plain for me once I had a taste of his gnocchi with Gorgonzola sauce.
It was really fun making my own gnocchi but it is even better making (and eating) this dish. It was so easy and requires really less ingredients that is why it has now become my current favorite pasta recipe.
So if gnocchi is Italian and Gorgonzola is an Italian blue cheese, this dish then is 100% Italian (?!), only it was made by a Filipina (me) so not so 100% then but who cares. I am pretty sure you can sub the Gorgonzola with other kinds of blue cheese. You may also want to add more or less of Gorgonzola in this recipe depending on how strong you like it to be. However, I would suggest buying the stronger one over the mild (dolce), that way a little can already go a long way especially since blue cheese can be a bit more expensive.
- 2 cups all-purpose flour, plus more for dusting
- 2 pounds Yukon Gold or russet potatoes
- 3 tablespoons coarse salt
- 2 large eggs
- 1/4 teaspoon freshly ground black pepper
- Olive oil, for brushing
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon coarse salt, plus more for seasoning
- 1 cup heavy cream
- 1 cup homemade or store-bought low-sodium vegetable stock
- 4 ounces Gorgonzola cheese
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello, stemmed and coarsely chopped
Make the gnocchi: Lightly flour a baking sheet. Put potatoes in a large saucepan cover with cold water by 2 inches. Bring to a boil add 1 tablespoon salt. Reduce to a simmer cook until potatoes are very tender when pierced with a sharp knife, about 25 minutes.
Drain potatoes. When they are just cool enough to handle, peel, and then pass through a ricer or food mill into a medium bowl. Sprinkle with flour, and add eggs. Season with black pepper and 1 tablespoon salt. Stir mixture with a fork to combine.
Turn out dough onto a lightly floured surface gently knead until it is soft and smooth, about 3 minutes. Divide dough into 4 to 6 equal pieces. Roll each piece into a long rope about 3/4 inch thick. Cut ropes crosswise into 1-inch gnocchi.
Roll a cut side of each dumpling against the tines of a fork with your thumb so each piece has ridges on 1 side and an indentation on the other. Place on the floured baking sheet until ready to cook (up to 12 hours in the refrigerator, uncovered).
Lightly brush a rimmed baking sheet with oil. Bring a large pot of water to a boil add 1 tablespoon salt. Add half the gnocchi when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to the oiled baking sheet. Repeat process with remaining gnocchi. (The cooked gnocchi can be tossed in oil and stored, in an airtight container, in the refrigerator up to 24 hours.)
Make the sauce: Bring cream and stock to a boil in a large saucepan over medium-high. Reduce heat, and let mixture simmer until slightly thickened and reduced by 1/3, about 10 minutes. Add Gorgonzola stir until melted. Stir in nutmeg and cayenne. Season with salt and black pepper. Remove from heat cover to keep warm.
Heat oil in a large skillet over medium until hot but not smoking. Add mushrooms, and cook, stirring occasionally, until they are tender and their released liquid has evaporated, about 4 minutes. Add gnocchi cook, stirring gently, until just heated through. Pour cheese sauce over gnocchi and toss gently to coat evenly. Serve immediately.
Herbed Mushroom and Gorgonzola Soup
This luscious soup is a perfect introduction to blue cheese for those who have not yet discovered their love of it. Woodsy mushrooms are a perfect complement for the buttery, slightly nutty flavours of mild, or dolce, Italian Gorgonzola or Canadian Borgonzola.
- 3 tablespoons butter
- 8 cups thinly sliced cremini mushrooms (about 1-1/4 lb/625 g)
- 8 cups thinly sliced white mushrooms (about 1-1/4 lb/625 g)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 cups thinly sliced (white and light green parts only) leeks
- 2 cups thinly sliced (white and light green parts only) onions
- 1 tablespoon chopped fresh thyme
- 3 cups vegetable stock
- 3 cups sodium-reduced chicken stock
- 1 potato peeled and cubed
- 3/4 cups cubed Gorgonzola
- 1/2 cup 10% cream
- 1 1/2 cup cubed baguette
- 1 tablespoon vegetable oil
- 1/2 teaspoon sweet paprika
Nutritional facts <b>Per serving:</b> about
- Sodium 1018 mg
- Protein 7 g
- Calories 242.0
- Total fat 16 g
- Cholesterol 41 mg
- Saturated fat 9 g
- Total carbohydrate 18 g
In large saucepan, melt half of the butter over medium-high heat saute mushrooms, pepper and salt until golden, about 15 minutes. Transfer to bowl.
In same saucepan, melt remaining butter over medium heat fry leeks and thyme, stirring often, until softened, about 5 minutes.
Add stock, 2 cups (500 mL) water and potato bring to boil. Reduce heat, cover and simmer until potato is tender, 10 minutes. Add cheese remove from heat. In batches, pur?in blender until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold cover. Refrigerate soup and mushrooms in separate airtight containers for up to 2 days.)
Croutons: Meanwhile, in bowl, toss together bread, oil and paprika. Spread on rimmed baking sheet bake in 350°F (180 C) oven, stirring once, until golden, 8 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Garnish: In saucepan, cover and bring soup, cream and mushrooms to simmer, stirring occasionally and being careful not to boil. Ladle into bowls garnish with croutons and chives.
Cooking with Wild Mushrooms
- Author : Ingrid Holmberg
- Publisher : Simon and Schuster
- Release Date : 2019-11-19
- Genre: Cooking
- Pages : 136
- ISBN 10 : 9781510750104
Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan You’ve spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm—but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? This is the cookbook foragers and mushroom lovers have been waiting for this is the book that shows how to turn delicious, hand-picked ingredients into: Mushroom flour Chanterelle soup with gorgonzola Dumplings, quesadillas, and risottos Porcini focaccia Mushroom pie with mozzarella and chard Lamb and venison stir fries Lasagna And much more! Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer, or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar-, gluten-, and carb-free, making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Cooking with Wild Mushrooms is all you need to turn your favorite hobby into tonight’s dinner.
Parmesan, Mushroom, and Spinach Gnocchi Soup
This creamy spinach gnocchi soup with parmesan cheese and mushrooms is easy to make and comforting. It's ready in about 30 minutes!
creamy spinach and mushroom gnocchi is one of my most popular recipes on here, and I somehow got the idea of turning it into a soup. I keep a running list of recipe ideas and saw that one on there when I was trying to figure out what to cook this weekend. I'm not exactly sure how it even came about, but I liked the results!
This soup is easily made vegetarian if you use vegetable broth instead of chicken broth. It's still hearty without any meat (I used plenty of mushrooms). It's delish served with some crusty bread. Potato gnocchi is just magical, really.
Mushroom Marsala Sauce
Still one of my most favourite ways to eat mushrooms is in a sauce. The incredible flavour they bring is difficult to beat.
You can dress up very simple dishes like these Ground Meat Patties or Chicken into something utterly delicious by serving them with a flavour packed mushroom sauce.
The inspiration for this mushroom marsala sauce comes from one of the most popular recipes on our site Chicken Marsala.
As much as people love tender and juicy chicken in that recipe, what undoubtedly makes it a firm favourite is the mushroom sauce flavoured with Italian fortified Marsala wine.
The ingredients that enhance and compliment the sauce are onion, garlic, rosemary, parsley and a touch of heavy cream for that luscious velvety texture.