Out-of-this-world Delicious Mushrooms Cooked in Ghee
mushrooms


Ghee can turn a so-so relationship into a fabulous union. Mushrooms are a good example. Cooked in flavorless oil, they are so-so, but cooked in flavorful ghee, either plain or spiced, mushrooms take on a dimension of exquisite flavor that oil simply cannot match.

To be at their tastiest, mushrooms are best sauteed over very high heat. This quickly removes their moisture, allowing the mushrooms to brown, releasing their full aroma, and enhancing that earthy, meaty flavor and texture that only a mushroom can claim. But many cooking oils are flavorless, and some are damaged by high heat. Even quality olive oil has a low flash point, meaning its best not heated to a high temperature. Butter provides flavor, but burns at high temperatures. Ghee is perfect for high-heat cooking. It won’t burn and the flavor is out-of-this-world delicious! We think when you try our mushroom recipes, you’ll agree: Ghee and mushrooms make a marvelous partnership.

French Country Sliced Mushroom Saute
Serves 4
(Try these sauteed mushrooms over a tender steak or grilled chicken breast. It’s also delicious over toasted pita bread and topped with a sprinkling of grated Parmesan or Romano cheese)

2 tablespoons Grass-fed Organic Herbes de Provence Ghee, divided
1 pound sliced fresh mushrooms (any variety is good)
1/2 teaspoon Turmeric powder
Salt and freshly ground black pepper

Heat a large stainless steel or cast iron skillet over high heat. Once the skillet is hot, add one tablespoon of ghee and swirl the pan. Quickly add mushrooms, turmeric powder, salt and pepper. Stir constantly as the mushrooms release their liquid. Continue stirring until mushrooms have released their liquid and are “dry” and fragrant. Remove from heat and stir in the remaining tablespoon of ghee. Serve at once.

Creamy Mushroom Soup
Serves 4
(Serve this soup as a first course to a great meal, or alongside a salad and hot crusty bread.)

2 tablespoons Grass-fed Organic Ghee
1 large leek, trimmed and sliced
1 pound fresh gourmet mushrooms, such as Shiitake, Portobello, Oyster, or Crimini, coarsely chopped
1/2 teaspoon Turmeric powder
Salt and freshly ground black pepper
3 cups chicken or vegetable stock
½ cup organic cream or coconut milk
1 tablespoon Grass-fed Organic Garlic Spiced Ghee
1-2 tablespoons minced fresh chives

Heat a large soup pot over high heat. Once the pot is hot, add Ghee and swirl the pan. Add leeks and mushrooms, turmeric powder, salt and pepper. Stir often, for about 10 minutes as the mushrooms cook, releasing their liquid. Carefully add the stock; bring to a boil and reduce heat to simmer for 10 minutes. Puree the soup in a blender, adding more stock if a thinner soup is desired. Return to pot and stir in cream or coconut milk along with Garlic Ghee. Serve garnished with chives and a fresh grind of black pepper.