One of my first guest posters, Danny, provided a post about his love for walking the woods of southeast Ohio searching for Morel mushrooms.
I like hiking…I like mushrooms…but have I ever picked a mushroom in the wild and eventually put it in my mouth? No.
Picking wild mushrooms can be one of the best ways to find a free, healthy and tasty treat. As food takes on the taste of where it is grown and the variety of different growing environments can make the same kind of mushroom take on subtle flavors. Picking wild mushrooms canĀ also be the quickest way to liver damage and death. You really have to know what you are doing. I, unfortunately and admittedly, do not know what I am doing.
Luckily for me, there are resources available to me. In years past, I would have either had to have the knowledge in my brain or had to have lugged around a book. Now, there are a few apps I can have on my smartphone that provide instant help in identification. The leader is the Audubon Mushroom app. One of the coolest features is the ability to take a picture of a mushroom and upload it for the mushroom community to help you identify it.
Beef, Vegetable, and Wild Mushroom Soup
The wild mushrooms I used for this stew were found in the produce section of my local grocery store!
This looks much more complex than it is from the pure number of ingredients.
UsingĀ my Warther knife, I made quick work of this hunk of beef.
Those shank bones release their marrow and flavor over the long cooking time.
Looking good.
A perfect dish as the weather turns colder.
Beef, Vegetable, and Wild Mushroom Soup
prepĀ 1 hour 45 minutes ā sourceĀ M.epicurious.com
INGREDIENTS
- 1/4 cup extra-virgin olive oil
- 1 3/4- to 1-pound cross-cut meaty beef shank bone
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 2 tablespoons chopped fresh thyme, divided
- 3 bay leaves
- 2 cups chopped onions
- 1 1/2 cups diced celery
- 5 1/2 cups beef broth
- 2 14.5-ounce cans diced tomatoes in juice
- 1 large carrot, peeled, diced
- 1 large parsnip, peeled, diced
- 2 1/2-ounce packages dried porcini mushrooms
DIRECTIONS
Heat oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Sprinkle with salt and pepper. SautƩ until meat is brown and juices are reduced to glaze, turning shank bone occasionally, about 15 minutes. Add 1 1/2 tablespoons thyme and bay leaves to pot; stir 1 minute. Add onions and celery; stir 3 minutes. Add beef broth, tomatoes with juice, carrot, parsnip, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour 10 minutes. Discard shank bone and bay leaves. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle soup with remaining 1/2 tablespoon thyme and serve.
Rantings of an Amateur Chef 
i love mushrooms and any type of meat dish with thick sauce / soup. This looks yummy!
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This is on my to make in the future list. Yum!
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Reblogged this on Gregory Jevyak – Greg Jevyak.
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