Tag Archives: shiitake

Jerusalem Artichoke Soup with Roasted Shiitake & Speck

We love Jerusalem artichokes. With a flavor reminiscent of truffles and aged cheese, they lend themselves to all manner of preparations. One of our favorite ways to enjoy their distinct aroma is in soup, and the recipe below, a recent creation, is especially soothing on a chilly day.

Serves 2

For the soup:

  • 1 teaspoon unsalted butter
  • 1/2 medium onion, minced
  • 1/2 pound Jerusalem artichokes, peeled and cut into 1/2-inch cubes
  • 1/4 cup frozen artichoke hearts, thawed and chopped
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unbleached all-purpose flour
  • 3 cups chicken broth
  • 1/4 cup half-and-half

For the shiitake:

  • 1/2 pound fresh shiitake mushrooms, stems removed, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

To serve:

  • 2 thin slices Speck, cut into fine slivers

Make the soup: Melt the butter in a heavy-bottomed 2-quart pot. Add the onion and cook 5 minutes over medium heat, or until soft, stirring often and adding a splash of water if needed to prevent sticking. Stir in the Jerusalem artichokes and artichokes, season with the salt and pepper, cover, and cook 10 minutes, stirring once in a while and adding a splash of water as needed if the vegetables stick.

Stir in the flour and cook, stirring constantly, for 3 minutes, or until the vegetables are thoroughly coated in flour and the raw flour smell has dissipated. Add the broth, still stirring, and bring to a gentle boil. Cover and cook over medium-low heat for 30 minutes, or until the vegetables are very soft and the soup is thick.

Meanwhile, make the shiitake: Preheat the oven to 325 degrees (preferably set on convection). Line a baking sheet with parchment paper and toss the shiitake with the olive oil, salt, and pepper on the parchment paper-lined baking sheet. Roast in the preheated oven 20 minutes, or until lightly browned and somewhat shriveled, stirring once or twice for even browning. Set aside.

Being careful not to burn or splash yourself, puree the soup in a blender in several batches. Return to the pan. Stir in the half-and-half, adjust the seasoning, and serve hot, garnishing each portion with the shiitake and Speck.


Truffled Mushroom Chicken Bundles

A handful of ingredients merge to create an amazingly elegant and delicious main course with little effort. If possible, buy organic chicken for this dish; there are so few ingredients that each ingredient really should be of impeccable quality.

If you have trouble finding truffled Gouda or other truffled cheeses at your market, simply use Fontina from d’Aosta, Raclette, or  Gruyere instead, and if you have some on hand, drizzle with truffle oil just before serving. and depending on how salty your cheese is, you may want to use more or less salt to season the chicken and mushrooms.

Serve with canederli and a green salad tossed with lemon juice and olive oil for a splendid supper.

Serves 2

  • 1 tablespoon extra-virgin olive oil, plus extra for brushing the baking dish
  • 1 pound shiitake mushrooms, stems removed, caps rinsed, dried, and thinly sliced
  • 4 boneless, skinless chicken thighs
  • ¾  teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ pound truffled cheese (such as truffled Gouda, or Tartufello), thinly sliced
  • 12 sage leaves, minced, plus 4 whole for serving

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Preheat the oven to 325° (preferably set on convection).

Lightly oil a 9-inch pyrex or other baking dish. Scatter the shiitake in the baking dish.

Lay the chicken thighs in the dish, with the smooth side facing down. Season with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper. Divide the truffled cheese evenly among the thighs and sprinkle with half of the minced sage. Roll into neat bundles and spread out in the dish so they are not touching, seam-side down.

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Season the shiitake and the top of the chicken bundles with the remaining ½ teaspoon of salt and 1/8 teaspoon of the pepper. Drizzle with the olive oil. Scatter the remaining sage all over the shiitake and chicken bundles.

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Cover with aluminum foil and bake in the preheated oven for 45 minutes, then uncover and bake another 10 minutes, or until golden brown on top. Serve hot, garnished with the whole sage leaves.

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