baby bella mushroom

A hearty and comforting Hungarian Mushroom soup that’s sure to fill you right up. A dollop of sour cream is what takes this soup over the top. Loaded with all the warm and cozy vibes!

Soul-Warming Hungarian Mushroom Soup

salted butter

white onions, chopped

lb. mushrooms, sliced (use crimini, button, etc.)

dill weed

EACH: dried thyme AND dried mushroom powder (optional)

EACH: sweet paprika AND lemon juice

garlic, grated

chicken stock (or vegetable)

soy sauce

all-purpose flour

half and half (or whole milk)

parsley

SAUTE: In a dutch oven or soup pot,...

SAUTE: In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done. 

WHISK: Then, slowly pour in the chicken stock,...

WHISK: Then, slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.) Then pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.

FINISH: Remove the soup from heat. Stir the...

FINISH: Remove the soup from heat. Stir the soup while you add in the sour cream slowly and allow for it to mix. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Homemade truffled mushroom pizza that you can throw on the grill in the summertime or prepare in the oven during the winter months! So easy to make and taste like something you’d get at a fancy pizza parlor!

Truffled Mushroom Pizza with Arugula Salad

recipe pizza dough

butter

garlic, pressed

mushrooms, sliced (cremini, shiitake, portobello etc.)

thyme

white truffle oil

fontina cheese

mozzarella cheese

arugula

EACH: lemon juice AND olive oil

cheese

MUSHROOMS: Clean and preheat your outdoor grill according...

MUSHROOMS: Clean and preheat your outdoor grill according to manufactures instructions if you’re making this on the grill. If you are preparing this in the oven, position a rack in the center of the oven and preheat the oven to 500ºF. Melt butter in a large skillet over medium heat. Add garlic and cook stirring frequently until fragrant. Stir in the mushrooms along with the dried thyme. Cook for about 7-9 minutes or until the mushrooms brown and become tender. Season with a big pinch of salt and pepper. Remove the mushrooms to a bowl or a plate and allow them to cool.

DOUGH: Make sure the dough is at room...

DOUGH: Make sure the dough is at room temperature before you proceed. Shape the dough out into a large, 12-inch circle. At this point you’ll want to flour a pizza peel (or a pizza pan) with flour and gently place the dough on it. If you’re making this on the grill, gather all your pizza ingredients (I like to pop everything onto a sheet pan as it makes it easier to carry outside.)  

OUTDOOR GRILL: Spray the grill grates with nonstick...

OUTDOOR GRILL: Spray the grill grates with nonstick cooking spray. Gently place the crust on the grill, cover and let the crust cook on one side before flipping it, about 2-4 minutes or until it’s browned on the underside but still doughy on top. Flip the dough using two tongs (or 1 pair of tongs and a spatula.)  Drizzle the cooked side with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Continue to grill for another 4-6 minutes or until the cheese melts and the dough cooks through. Drizzle the pizza with the remaining tablespoon of truffle oil.

OR OVEN: Place the shaped dough on a...

OR OVEN: Place the shaped dough on a large round baking tray. Brush the dough with 1 tablespoon of truffle oil. Sprinkle on the fontina cheese, top with ½ the mushrooms followed by the fresh mozzarella and the remaining mushrooms. Place the baking pan in the preheated oven and bake for roughly 12-15 minutes or until the pizza crust is golden and the cheese is all melty! Drizzle the pizza with the remaining tablespoon of truffle oil.

ARUGULA SALAD: When the pizza is almost done,...

ARUGULA SALAD: When the pizza is almost done, toss the arugula, lemon juice, olive oil and a few shavings of parmesan cheese together season well with salt, pepper, and red pepper flakes (if desired). Slice the pizza, top with arugula salad and serve warm!

Top 2 baby bella mushroom recipes from across the web

The most viewed baby bella mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soul-Warming Hungarian Mushroom Sou...

Truffled Mushroom Pizza with Arugul...

Top 2 baby bella mushroom recipes from across the web

The most viewed baby bella mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soul-Warming Hungarian Mushroom Sou...

Truffled Mushroom Pizza with Arugul...

The most viewed baby bella mushroom recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine