Cream of Wild Mushroom Soup

Chef Pharrell’s Cream of Wild Mushroom Soup

Wash 8 oz each portabella and shitake mushrooms separately in lukewarm water in a deep bowl with a strainer in the bowl.. Mix the mushrooms well by hand to loosen the dirt. Remove them from the water, leaving the dirt behind. Wash 1 lb of button mushrooms in the same manner

Remove the stems from the all the mushrooms and set aside separately.

Dry all of the mushrooms on paper towels. Keep the button mushrooms separate from the others.

For Mushroom stock: Place 2 quarts water and 2 Tbl beef-stock base in a 4 quart covered pot and simmer until beef-stock base has dissolved. Remove stock from the heat and pour into another vessel.

In the same pan, heat 3 Tbl butter and ¼ cup minced onion on low heat. Stir frequently to prevent browning, cook until tender, about 5 minutes.

Remove from heat and add 3 Tbl of flour. Mix this on med/low heat for 3 minutes; again be sure not to brown.

Remove pot from heat.

Very slowly and patiently begin to drizzle the stock into the pan, stirring constantly after each addition to prevent clumping of the flour. Keep slowly adding the stock, patiently unitl it is all back in the pot.

Return to stove, add the mushroom stems, 3 sprigs of parsley, ½ a bay leaf and ¼ tsp thyme.
Cover, bring to boil, and then lower to simmer and simmer for 20 minutes.

While the stock is cooking, slice the portabella and shitake mushrooms into very thin slices. Place in a large bowl. Slice the button mushrooms very thin and place them in a separate bowl.
Cover the bowls with wrap and place in refrigerator.

When stocks is ready, use the same strainer set up and separate the stems and vegetables from the stock. Pour the liquid into a plastic bowl or large measuring cup to cool. Mash the stems into the strainer to release their juice. Discard the meats and add the juice to the stock. Cool the stock to room temp and cover with wrap and place in refrigerator.

(Here’s a helpful tip I learned of, to rapidly cool liquids. Place a large bottle of frozen water into the pot or bowl and stir occasionally for 5 or 10 minutes. This will reduce the cooling time tremendously and allow you to safely store your item in the refrigerator so nasty bacteria has less time to grow in your food. I keep 2 in the freezer at all times for this purpose)

For soup:

Heat a 6-8 quart pot add 1 cup of butter and cook on med heat until soft. Add and ¾ cup of diced yellow onions into butter and cook until soft, add the sliced button mushrooms and cook until they are soft.

Add the remaining mushrooms and sauté for about 5 minutes, stirring constantly. Add ½ cup of dark beer and cook for an additional 3 minutes.

Reduce the heat and add 1 cup of flour. Using a cooking spoon, mix well and cook for 2 minutes or until butter and flour (roux) start cooking away from the sides of the saucepan.

Add half of the cold beef stock and stir until liquid thickens. Add the remainder of the stock and pinch of cayenne pepper or ¼ tsp hot sauce and simmer for 10 minutes.

Add the 1 ¼ cups of heavy cream and allow soup to simmer for an additional 10 minutes. Adjust salt seasoning with fresh ground sea salt to taste.

Cooks note: This soup needs a smooth texture. Since the flour flavor must be completely cooked out, your cooking time may vary. Make sure stock is cool before adding it to the hot roux, (approximately 40° cool in the refrigerator). If roux and stock are both hot, your soup will be lumpy.

Paella

Combine 1 tablespoon sweet paprika, 2 teaspoons dried oregano, Kosher salt and freshly ground pepper in a small bowl.

Rub the spice mixture all over 4 chicken legs and 4 chikcen thighs. I usually use boned and skinless chicken; marinate for 1 hour,

Heat 1 Tbl. oil in a paella pan or large round skillet with a lid over medium-high heat.

Saute one 10 oz package of chorizo sausage until browned, remove and keep warm. Don't rinse the pan, use the good flavor to fry the chicken.

Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and keep warm.

Gather and clean your veggies:

In the same pan, make a sofrito by sauteing 1 med yellow onion diced small , 4 garlic cloves minced, and chopped cilantro. Cook for 2 or 3 minutes on a medium heat until golden brown.

Add 1 each, 1 red and 1 green bell pepper, diced small, stir and continue simmering.

Then, add 5 roma tomatoes; crushed by hand and cook until the mixture caramelizes a bit and the flavors meld.

Fold in 1 1/2 cups converted rice ( I usually don't like this kind of rice, but with this recipe I think it has the best results) and stir-fry to coat the grains. Pour in 3 cups pf warm water and simmer for 15 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Add chicken, chorizo, and a generous pinch of saffron; soaked briefly in a little warm water. Be sure to spend the extra to get the saffron, it gives the dish that beautiful golden color and unique rich flavor

Carefully clean and peel one pound of medium size shrimp

Carefully scrub 15 to 20 small clams to remove any sand and grit

Add the clams and a few minutes later, the shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook and the clams a little longer. Cook clams untl they open. Discard any that refuse to open.

Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes.

During the last 5 minutes of cooking, when the rice is filling the pan, add 1/2 cup frozen peas and corn.

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Chef's note: Garnish with peas, parsley and lemon wedges.

Roasted Leg of Lamb with a Dijon Herb Crust

Preheat oven to 350 degrees

Rinse a 4 to 5 lb boneless leg of lamb in cool water. Pat dry and lay on clean meat cutting board with fat side on the bottom.

In a small bowl combine the following: ½ c. Dijon Mustard; 2 tsp beef stock concentrate; 2 Tbl olive oil; ¼ tsp garlic powder or one clove pressed garlic; 2 Tbl crusted dry thyme; 3 Tbl crushed dried rosemary

Spread this on the side of the roast first.

Close the roast and reshape into the long roast

Cut 3 pieces of cooking twine, 8” long, wrap around roast and secure it in the middle first, then on both sides. Turn the roast over and cover the bottom with the Dijon spread first, leaving the fat side for last

Place a rack in a 3” roasted pan filled with 2” of water. Place the roast, fat side up, on top of the rack.

Spread the last of the Dijon mixture over the top and sides of the roast. Use all of it to seal in the juices.

Insert a thermometer. Roast for about 2 hour or until internal temp reaches 160 for med or 165 for medium well.

To make roasted Potatoes:

Put 4 pounds of small potatoes into the sink or wash and cut medium potatoes into quarters.

Wash each potato individually with a vegetable brush to ensure no grit in the mixture.

In a large bowl combine:

½ c. olive oil; ¼ cup balsamic vinegar; ¼ c. shallots; 1 Tbl dried thyme; 1 Tbl dried Rosemary; 1 Tbl dried marjoram; 2 Tbl dried parsley; 2 tsp salt; ½ tsp pepper. Toss to coat.

Using a slotted spoon, transfer the potatoes to a roasting pan covered with foil.

Roast the potatoes on the top rack of the oven; above the lamb in the last hour of cooking for 40 minutes or until fork tender. Remove from oven and lightly toss in vinaigrette again before serving.

After roast reaches the desired temperature, remove from oven; let rest on counter for 15 minutes before plating.

Add 3 cups of water to pan to make gravy. Place roaster on stove top and scrap the roaster with a wooden spoon frequently as the broth reduces to 2 cups.

Add 2 Tbl of butter and ½ cup of cream with 1 Tbl of cornstarch. Mix rapidly as you are pouring the cream into to pan to prevent clotting. Heat until desired consistency is reached. Taste for seasoning; add salt and pepper if desired.

Slice the roast in thin slices and serve with gravy, horseradish, or mint jelly.