Mushroom Stoup Recipe

Name: Mushroom Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Shitake Mushrooms; 4 Portobello Mushrooms; 2 bunches Enoki Mushrooms; 4 Scallions; 2 handfuls Wood ear mushrooms; 2 Boxes of White Baby Mushrooms; 4 Garlic cloves; 1.5 cups White Wine; 4 cups Chick or Veggie Stock; 1/2 Stick butter; 1 sprig Chopped Rosemary; 1 sprig Thyme; 1 White Onion; 1/2 Lime (Juiced as garnish); 1/4 Avocado (For garnish); 1 bunch Cilantro (Optional); Salt and Pepper to taste; 1 pinch Sea Salt (For Garnish, Black Sea Salt is great); 3 cups Leeks

Servings: persons

3 cups Shitake Mushrooms
4 Portobello Mushrooms
2 bunches Enoki Mushrooms
4 Scallions
2 handfuls Wood ear mushrooms
2 Boxes of White Baby Mushrooms
4 Garlic cloves
1.5 cups White Wine
4 cups Chick or Veggie Stock
1/2 Stick butter
1 sprig Chopped Rosemary
1 sprig Thyme
1 White Onion
1/2 Lime (Juiced as garnish)
1/4 Avocado (For garnish)
1 bunch Cilantro (Optional)
Salt and Pepper to taste
1 pinch Sea Salt (For Garnish, Black Sea Salt is great)
3 cups Leeks

1
["Add Extra virgin olive oil to pan over med-high heat. Sweat the onions and green onions and leeks until transparent. Add the chopped mushrooms until tender. Add the garlic, butter and sprigs of rosemary and thyme, add a handful of cilantro. Salt and pepper to taste. Once every ingredient has sweated down together, add the white wine and chicken stock, and let sit for 20-30 minutes. Once 1/2 of the liquid has evaporated use and hand mixer and blend the ""stoup"" together. (TURN THE HEAT OFF BEFORE DOING SO AND REMOVE THE POT FROM THE BURNER) Should look a grayish brownish concoction. Blend it until its a smooth consistency, (Or however chunky you desire) For plating dice up avocados and cut limes in half. once stoup is in bowl add the diced avocado, and sprinkle half of a lime's juice on top of the bowl...sprinkle coarse sea salt on top to finish! Enjoy!"]

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 cups Shitake Mushrooms, 4 Portobello Mushrooms, 2 bunches Enoki Mushrooms, 4 Scallions, and more.

Yes, Mushroom Stoup falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions