Earthy mushrooms from Ferg's Fabulous Fungi take center stage in this simple, creamy comfort food. Spoon it into your favorite casserole, thin it out and serve with crusty bread on a chilly fall evening, or lightly drape the mixture over a steak of your choice!
Ingredients
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1 tablespoon butter
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8 ounces Chantrelles from Ferg's Fabulous Fungi, trimmed and sliced
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¾ cup chicken or vegetable broth
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¼ teaspoon onion powder
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⅛ teaspoon garlic powder
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½ cup heavy cream
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¼ cup all-purpose flour
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Salt and freshly ground black pepper, to taste
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Up to 2 cups of water, for serving as soup, let rest in a crockpot or over a stove to keep the freshness.
Directions
If using Ferg’s Fabulous Fungis’ Dried Chantrelles, start prepping them by soaking the dried mushrooms in lukewarm water for 2-3 minutes, and gently squeezing any excess water.
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Melt the butter in a saucepan over medium-high heat. Add the mushrooms and sauté for 5–7 minutes, stirring occasionally, until softened, and most of their released moisture has evaporated.
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Pour in the broth and add the onion and garlic powders. Bring to a gentle simmer.
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In a separate bowl, whisk the heavy cream and flour until smooth. Slowly stir this mixture into the saucepan.
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Cook, stirring, until it thickens and becomes smooth. Season with salt and pepper.
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Keep thick for casseroles and sauces, or gradually stir in up to 2 cups of water and heat through for a spoonable soup.
Make it your own: Use a mix of your favorite fresh Ferg’s mushrooms for variety in flavor and texture!