Mushroom Goodness

Mushroom Sandwich

I will admit, I was a latecomer to the mushroom gang. Yes, sad, but true. It wasn’t until my mid 20’s did I begin to discover the complexity and deliciousness of these little fungi creatures. This sandwich was introduced to me by the ladies at Folk Art Cafe in Eatonton. Since they had to pause service for a while, I have been jonesing for this sandwich. The other day it came to me! Put some Tzatziki on it! And that’s what I did. So here is my version of their mushroom deliciousness.

And for the tzatziki sauce, you can make your own or I recommend Cedar’s brand.

Makes 2 hearty sandwiches

Ingredients

1 heaping cup roasted mushrooms ( divided and recipe below)

6 tablespoons tzatziki sauce (divided)

1 cup spring mix (divided)

2 slices warmed Naan Bread (divided)

Directions

Thoroughly mix 4 tablespoons of tzatziki sauce into 1 heaping cup of roasted mushrooms.

Spread 1 tablespoon of tzatziki in the center of each piece of Naan Bread.

Place 1/2 cup of spring mix in the middle of each piece of Naan Bread and top with 1/2 cup of mushrooms with tzatziki sauce.

Fold in half and serve immediately.

Roasted Mushrooms

These roasted mushrooms will feed a crowd. This recipe is also great for a make a head side or main dish (if you are me) for the week. You can expand it how you want, but please be mindful of the seasoning. The ratio for the main ingredients is 1 cup sliced mushrooms : 4-6 peeled cloves garlic : 2 tablespoons olive oil.

Be sure the mushrooms and garlic do not overlap too much on the pan, or they will not cook properly. You can move the mushrooms around while cooking with a hot pad and long spoon. Be careful of the heat.

Ingredients

6 cups sliced mushrooms

24-36 cloves peeled garlic

12 tablespoons olive oil

2 teaspoons salt

1 teaspoon pepper

Directions

Preheat oven to 425 degrees Fahrenheit.

In a large bowl mix all of the ingredients above.

Pour the ingredients on to 1-2 large baking sheets, depending on size. Be sure the mushrooms do not overlap too much.

Place in the oven for 25 minutes or until the garlic and mushrooms begin to roast and turn brown.

Serve immediately or store in an airtight container in the refrigerator for up to three days.

Creamy Wild Rice Chicken Soup

Many years ago, my dad came home on a Saturday afternoon and started putting this soup together. I was so excited. He pulled out wild rice, chicken, and cream and went to work. The soup was delicious! His recipe and inspiration for his soup was from the Chef at 1790 in Savannah. My dad loves good food and has always enjoyed going to dinner with us when we were little and to this day. Mom and Dad were the first ones to help me understand the meaning of a good meal and family time around the table – and I love them for it. This is my memory of that day and that decadent soup.

I cook my wild rice ahead as it takes longer to cook and allows to move the recipe along. You can substitute with a wild rice blend.

Ingredients

2 1/2 cups wild rice, cooked (about 10 ounces of rice before cooking)

2 1/2pounds chicken thighs, bone-in, skin-on

1 tablespoon, plus 2 teaspoons salt, divided

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 1/2 cups onion, chopped

1 cup mushrooms, sliced

3 tablespoons olive oil

1 tablespoon fresh thyme, finely chopped

2 tablespoons garlic, minced

2 cups heavy cream

1 teaspoon pepper

1 teaspoon garlic powder

3 bay leaves

1 teaspoon hot sauce

Directions

Boil the wild rice according to package directions and set aside.

In a medium stock pot, boil chicken thighs in 8 cups of water and 1 tablespoon of salt for 20 minutes or until cooked through.

Remove chicken thighs from the stock and let cool. Set stock aside as it will be used in the soup.

Once cooled, remove skin, debone, and shred the meat for the soup using two forks in a pulling method. Discard skin and bones.

In a large stock pot, add carrots, celery, onion and mushrooms in olive oil with 1/2 teaspoon of salt for 10 minutes or until tender. Then add the thyme and stir for one minute. Follow with the garlic and sauté for one minute.

Add 8 cups of the chicken broth to the large stock pot with vegetables. If you do not have enough broth, add water to make 8 cups.

Then add the rice, chicken, and cream to the soup and bring to a low simmer.

Season the soup with 1 1/2 teaspoons of salt, pepper, garlic powder, bay leaves, and hot sauce .

Let the soup simmer on low for 30 minutes being careful not to burn. Serve immediately.