Fall is for mushrooms and for sweaters

26 Oct

I love mushrooms and so does Mr. Pia.

I had these puffballs




in my forest, made them and did not like them…2 reasons, the first one being: I thought they might be poisonous and the second one was that they tasted like sponges filled with olive oil…not very good, but maybe it was just my aversion from the beginning.


I remember growing up in the Saarland and staying over for lunches or dinners at my best friends house.

The housekeeper and cook was always so excited to go out in the meadows and collect ” Schwammerl”…mushrooms of some sort and I ate them reluctantly, always thinking that I will not make it to the next day…apparently those fears are still in me.


The photo above is one of a poisonous mushroom. Sometimes I think the prettier the more poisonous …

So what do I do to get my mushroom fix…well what do you think? I go to the store.

Yesterday my dog Natty got spayed and I felt like an easy soup…warm ( it was raining all day) and delicious. I also had wonderful fresh sage, that my dear Tosca gave me and I thought creamy mushroom soup with fried sage..that is what I will do.

And here you go”

You need:

5 cups of mushrooms, I used big whites ones yesterday, sliced

1 big yellow onion, chopped

3 medium size potatoes, peeled and chopped

2 tablespoons of butter

1 cup of 35% cream

salt, pepper to taste

1 teaspoon of smoked paprika

Saute the onion in the butter until translucent. Add the mushrooms and stir well until the mushrooms get nice and golden. Add the potatoes, salt and pepper and cover with water and simmer for about 15 minutes or until the potatoes are soft.

Blend with the hand blender or in your blender…be careful, exploding soup in your face hurts.

Now add the cream and the smoked paprika and the soup is finished.

Now heat some butter, about 3 tablespoons in a saucepan and then add the sage leaves.

I love the sizzling noise.

Now serve the soup in a dish and serve the leaves in the middle…with fresh sourdough bread..yummy.



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