Sun 5 Oct 2008
Last nite’s dinner: Caramelized Onion and Mixed Wild Mushroom Soup with Blue Cheese Toasts
If this doesn’t look appetizing, blame my cell phone cameraphone. But it was crazy-savory! I used 6 hand-picked wild mushrooms: shiitake, black, oyster, wild boletus, and porcini wild fungi! I also finally got to use my cooking rice wine. The toasts are made from broiling sliced fresh French bread with gorgonzola cheese on top, a little sage sprinkled atop the cheese (after broiling so it doesn’t burn; I had to stop Mr. W from sprinkling prematurely, trying to be helpful).
I am slowly learning that making dinner for 2 is not enough to feed the husband. So today’s project: curry turkey croissant rolls. I’m making 32.
That looks DELISH!!! I can see why you didn’t have enough. I could have eaten that entire saucer of bread myself!!! The croissant rolls sound good too, let me know how they turn out. What are you stuffing them with besides turkey? Did you have to go to a fresh market for the wild mushrooms? You’re such a good wifey.
The croissants were a huge success, too! Only thing is, they keep disappearing. Weird. I took photos, I’ll post them next.
I had a packet of dried mushrooms I’d been meaning to use in a soup since before we moved and never got the chance, so there you go. 🙂 Want the recipe? It’s really quite easy, it’s just like making a French onion soup but add mushrooms and without the melted cheese baked on.
I’m not a fan of blue cheese but I an sure it taste great! I started cooking more often since I got with Jay and it feels great to make a meal and have it turn out good! Before him it was all about what could be made in the oven or bought.
It’s inspiring to cook when you’re with someone who seems to really appreciate it. I wanna make creamy gorgonzola penne al funghi tonite, but Mr. W has to run out to get more mushrooms. He’s at the movies with a friend right now, after I worked hard all day and came home to an empty house! haha.