Best 11 Mushroom And Gorgonzola Soup Recipes

RECIPE FOR MUSHROOM AND GORGONZOLA SOUP

Steps:

• Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and 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, and 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 broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 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, if desired, to serve.

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

GORGONZOLA STUFFED GRILLED MUSHROOMS

Steps:

• Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.

GNOCCHI WITH MUSHROOMS AND GORGONZOLA SAUCE

Steps:

• 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.

PENNE WITH MUSHROOMS AND GORGONZOLA CHEESE

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook penne in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.

MUSHROOM AND GORGONZOLA SOUP

Steps:

• Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and 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, and 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 broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 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, if desired, to serve.

MUSHROOM AND GORGONZOLA SOUP

Steps:

• Place 2 tablespoons butter in a skillet and melt over medium-high heat. Stir in the onions, garlic, and 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, and 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 broth, half-and-half, 1/2 teaspoon salt, and rosemary; stir to blend ingredients. Reduce heat to medium. Stir the gorgonzola cheese and mushroom mixture into the chicken broth mixture; bring soup to a simmer and cook 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, if desired, to serve.

MUSHROOM 'N GORGONZOLA BUNDLES

Steps:

• Heat oven to 400 degrees.
• Rinse and pat mushrooms dry; twist off stems.
• Unfold puff pastry and cut into 36 squares.
• Fill each mushroom cap with a spoonful of Gorgonzola cheese.
• Place 1 filled mushroom in the center of 1 puff pastry square.
• Draw all 4 corners up to form a bundle and pinch center together to form a knob. Repeat to bundle all the mushrooms.
• Brush each bundle lightly with egg.
• Bake until golden borwn-approx. 10-20 minutes.

GORGONZOLA STUFFED MUSHROOMS

Steps:

• Cook onion and garlic in olive oil in saucepan until soft.
• Chop mushroom stems& add to saucepan, cooking until golden.
• Remove from heat and add rest of ingredients.
• Fill the mushroom caps and brush all over with olive oil.
• To cook either bake at 350 F for about 30 minutes until browned (I raised temperature to 375 for the last 10 minutes) or grill over medium heat until soft and tender.

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

HONEY & GORGONZOLA MUSHROOMS

Steps:

• Grease an ovenproof pan and preheat oven to 180C.
• Remove the stalks of the mushrooms. Brush a little honey onto the gills of the mushrooms.
• Crumble the cheese and place on top of the mushrooms.
• Place into the oven a bake for 15- 20 mins or until the cheese is melted and the mushrooms cooked.