Roasted shitake mushrooms and a golden cauliflower soup
POSTED ON February 18, 2011
I have seen orange colored cauliflowers around but never cooked with one; that is until today. What I’ve made here is basically this soup without the collard greens and dill, and added a small peeled celery root that I had on hand. Everything was blended until smooth and velvety, resulting in this lovely butter-hued puree.
I served the soup topped with these tasty roasted shitakes, turning an otherwise simple everyday meal into something dinner-party-worthy.
The shitakes are crisp and slightly chewy making a delicious addition to many different dishes. Try them in leafy green salads or sprinkled over your favorite whole grains.
They are also an irresistible snack straight out of the oven!
Shitake and cauliflower both contain antiviral properties and are great cancer fighting foods. Shitake mushrooms also help reduce both fat and cholesterol in the blood, while strengthening, detoxifying and restoring health.
Orange cauliflower gets its color from beta-carotene, making it 25 times higher in vitamin A than white cauliflower.
½ pound fresh shitakes
2 tablespoons extra virgin olive oil
Large pinch sea salt
Fresh ground back pepper
Preheat oven to 375 Fahrenheit.
Line a baking tray with parchment paper and set aside.
Cut stems off shitakes and save them for a stock. Slice the mushrooms in 1/8th inch slices and place on baking tray. Drizzle with olive oil, sprinkle with salt and pepper and toss well to combine.
Spread out in a single layer on the tray; use two if you need more room.
Place in the oven and roast for 15 minutes, stir and return to the oven for another 5 minutes, or until golden and beginning to crisp.
Remove from oven and transfer to a bowl. Place a large pinch on each soup just before serving.