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Mushroom Leek Soup with Garlic Croutons

Mushroom-Leek-Soup This mushroom leek soup is the perfect example of flexible food. It cooks up quickly, reheats well, requires very little fuss, and is infinitely adaptable. If you want it vegan, swap out the chicken broth for vegetable broth and skip the cheese. If you aim for gluten free, forget the croutons. If you have a handful of leftover vegetables, you can throw them in the pot. I added a couple of handfuls of baby spinach because I had it, but it can also be skipped if you don’t. You can even swap in onions for leeks, but they don’t have quite the same delicacy of flavor. Many people avoid fennel because they don’t like licorice — here, the licorice notes are all but unnoticeable – the fennel adds a depth of flavor and a hint of sweetness which balances the mushrooms. [...]

Garlic Butter Mushroom Sliders

Little sliders (fun to eat!, finger food that one can eat on the couch while watching the TV), made from mushroom caps (We’ll ignore the fact that for purposes of the challenge, mushrooms aren’t exactly Vegetables. They are like vegetables.) oozing with garlic butter and melted cheese. Forget the Super Bowl. I want to eat these EVERY day.
Mushroom Sliders [...]