How to Make Creamy Mushroom Soup in 30 Minutes Recipe
How to Make Creamy Mushroom Soup in 30 Minutes Recipe #shorts #mushroomrecipe #soup
Creamy Mushroom Soup Recipe ????
(What’s your favorite Soup??)
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Ingredients -
1 Lb of Mushrooms
1 Yellow Onion
4 Tbsp Butter
3 Tbsp Garlic
1 Cup Milk or Half & Half
3 Tbsp Corn Starch or Flour
2 Cups Chicken Stock or Vegetable Stock
1/2 Cup of White Wine (Optional)
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Seasoning -
1 1/2 Tsp Smoked Paprika
1 Tsp Cayenne Pepper
2 Tsp Garlic Pepper
1/2 Tsp Oregano
1 1/2 Tsp Butter Seasoning
2 Sprigs of Thyme
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#soup #souprecipe #mushroom #mushroomsoup #soupseason #food #foodie #souprecipes #mushroomlover #reels #foodreels #recipereels #easyrecipes #vegetarianrecipes #mushroomrecipes #vegansoup #mushroom #mushrooms #quickrecipes | ThatSavageKid
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Flavourful Braised Sea Cucumber with Mushroom 炖海参与香菇
Ingredients
6 sea cucumbers, cut into 2-3 sections
2 chicken thighs, cut into pieces
6 dried mushrooms, soaked and remove stems
1 dried squid, soaked and cut
5 dried scallops, soaked overnight
5 slices of ginger
8 cloves of garlic, smashed
3/4 cup homemade chicken stock
Coriander for garnishing
Chicken Seasoning
1 tbsp light soya sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp hua tiao wine
1/4 tsp sesame oil
1/2 tsp corn starch
Dash of pepper
Seasoning (to taste)
2 tbsp oyster sauce
1 tsp salt
1 tsp sugar
2 tbsp hua tiao wine
1/4 tsp Sesame oil
Dash of pepper
Method
1. Marinate chicken thigh with all the seasoning for 2 hours.
2. Heat 1 tbsp of oil in a pot/wok, fry ginger and garlic till fragrant. Add chicken thigh and cook for 5 minutes, stir occasionally.
3. Add dried squid and mushrooms, cook till fragrant.
4. Stir the sea cucumber in and drizzle some hua tiao wine at the side of the pot/wok.
5. Pour chicken stock, bring it to boil and simmer for 30 minutes or until the sea cucumber are soft.
6. Season it with all the seasoning. Lastly, add dried scallops, continue to cook for another 10 minutes. Garnish with some coriander and serve hot.
Recipe link:
The Easiest Way to Make FRIED MUSHROOMS
Looking for an easy to make appetizer? Try these FRIED MUSHROOMS! These are extremely easy to prepare and you only need 6 or 7 ingredients... and that's including the spices.
To make it even better, you can serve these fried mushroom as a full meal either! Just add a side of mashed potatoes or a salad and you have a wonderful meat-less dinner on the table.
Fried mushrooms are best served with some sauce... my sauce of choice is always the classic tartar, but ranch or some other dressing would work great too.
The full FRIED MUSHROOMS recipe is on my blog:
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#friedmushrooms #deepfried #deepfriedmushrooms
My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
BLUE CHEESE MUSHROOMS RECIPE: QUICK & EASY BREAKFAST OR BRUNCH IDEA (WILD MUSHROOMS)
I got some mixed mushrooms from @morrisons ‘cause I wanted some different textures throughout. And Gorgonzola is perfect for this dish, and I had some leftover from my sandwich of the week recipe - win win!
Let me know if you enjoy it & comment if you make it ❤️❤️
Ingredients (serves 2)
- 1 x shallot
- 1 x clove of garlic
- butter / oil
- 300g mushrooms
- 50g Gorgonzola
- 80ml cream
- chives (optional)
Method
2. Prepare garlic and shallot: peel and finely chop (or microplane garlic)
3. Melt butter in a pan, add shallot and cook until softened
4. Add garlic and fry for 2 mins
5. Add roughly chopped mushrooms to pan and cook until softened (approx 10mins on medium heat)
6. Add gorgonzola cheese, allow to melt
7. Stir through cream and simmer for 2 mins with some seasoning (salt and pepper) & chopped chives (optional)
9. Toast chosen bread - I'm using ciabatta - then add mushroom mixture onto toast and garnish with some fresh chives to serve
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Porcini Pizza: Cooking with Porcini Boletus Edulis
This video is a little different for this channel, but I decided to make a home made pizza with some king bolete, porcini, white porcinis..whatever you want to call them. They go by different names around the world like cepe or pennybun, or porcini. The latin name for these mushrooms is Boletus Barrowsii, and the common name White King.
Made simply with Boboli pizza crust, Prego sauce, mozzarella, Canadian Bacon, onion and peppers, and of course mushrooms, lots of mushrooms, then drizzled with olive oil and parmesan cheese. Dang that was good!
Let me know if you would like to see more cooking videos with wild mushrooms!!