Mushroom Soup's Cheesy Match: Finding The Perfect Pair

Mushrooms and cheese are a match made in heaven. Both are produced through the art of decomposition by breaking down organic matter, and their shared roots make them a delectable duo. When it comes to mushroom soup, there are several types of cheese that can elevate this dish. For a creamy and comforting soup, cheddar is an excellent choice, adding a sharp and rich flavour. If you're looking for something more exotic, blue cheese can add a distinctive kick to your soup, especially when paired with hen of the woods mushrooms. For a classic combination, grilled cheese sandwiches are a popular side dish with tomato soup, and they can also complement mushroom soup nicely. For a more indulgent option, consider adding grilled halloumi to your soup or skewering it with cremini mushrooms for a unique appetizer.

Characteristics of cheese that goes well with mushroom soup

Halloumi and portobello mushrooms

Grilled Portobello Mushroom with Halloumi

This dish is a flavourful and nutritious option that can be served as a main course or a side. Start by cleaning and removing the stalks from large portobello mushrooms. Drizzle the mushrooms with olive oil and place them under a medium-hot grill for 4-5 minutes, or until they start to release their juices. In a separate pan, sauté red onion, red chilli, and grated garlic in olive oil for 4-5 minutes until soft. Add balsamic vinegar, sea salt, and freshly milled black pepper to the onion mixture and stir well. Stuff the grilled portobello mushrooms with this mixture and top with slices of halloumi cheese. Return the mushrooms to the grill and cook until the cheese turns golden brown. Serve garnished with flat-leaf parsley for a delicious and visually appealing dish.

Halloumi and Garlic Stuffed Mushrooms

For a more substantial meal, try making halloumi and garlic-stuffed portobello mushrooms. Preheat your oven to 200°C/180°C fan/gas mark 6. Clean and remove the stalks from large portobello mushrooms. In a bowl, mix olive oil, crushed garlic, and thyme. Brush the mushrooms with this mixture and place them on a baking tray. Stuff the mushrooms with baby plum tomatoes and spring onions. Drizzle with the remaining garlic and herb oil, then season with salt and pepper. Cover loosely with foil and bake for 20 minutes, turning the mushrooms once. Remove the foil and bake for an additional 10 minutes. Top each mushroom with a slice of pepper and halloumi, then place under the grill until the cheese turns golden. Serve on a bed of rocket salad for a tasty and satisfying meal.

Roasted Portobello Mushrooms with Pine Nuts and Halloumi

This recipe takes your classic halloumi and portobello combination up a notch by adding pine nuts for a crunchy texture and fresh coriander for a burst of flavour. Preheat your oven to 220°C/200°C fan/gas mark 7 and line a large baking tray with baking paper. In a bowl, combine softened butter, crushed garlic, finely chopped coriander, coarsely grated halloumi, and finely chopped pine nuts. Season the mixture with salt and pepper and mix well. Arrange the portobello mushrooms on the prepared baking tray with their stalks facing upwards. Divide the halloumi mixture between the mushrooms, pressing it into the centres. Roast for 35-40 minutes or until cooked through. Serve these tasty mushrooms as part of a vegetarian mezze or with a salad for a light lunch.

Sides and Pairings

While halloumi and portobello mushrooms are delicious on their own, you may want to serve them with complementary dishes to create a well-rounded meal. Here are some ideas:

• Salads: Serve your grilled or stuffed mushrooms with a fresh green salad or a tomato and rocket salad.
• Vegetables: Grilled asparagus spears or roasted garlic bread can be the perfect side dish to balance out the meal.
• Meat: For a heartier option, pair your halloumi and portobello dish with lamb chops or a beef stew.
• Soups: Mushroom soup is a classic option, but you could also try serving it with gazpacho or cherry soup for a unique flavour combination.

Cheddar and mushroom soup

A match made in heaven, mushroom soup and cheddar cheese is a combination that is sure to impress. This hearty, comforting soup is perfect for those who love a creamy, cheesy dish with a passion for mushrooms. The best part? You can be generous with the mushrooms and not skimp on them! Here is a guide on how to make the ultimate cheddar and mushroom soup.

Ingredients

• Butter
• Mushrooms (baby bella, baby portabella, or shiitake)
• Green onions (white and light green parts only)
• Flour
• Chicken broth
• Milk (whole or lactose-free)
• Cheddar cheese (shredded or grated)
• Parsley (optional)
• Croutons (optional)

Instructions

• Melt butter in a large saucepan over medium to medium-high heat.
• Add mushrooms and green onions, sautéing until tender (about 4-5 minutes).
• Add flour and stir well, then slowly add milk and chicken broth, stirring to combine.
• Bring the mixture to a simmer, stirring constantly.
• Reduce the heat to low and let the soup simmer until thickened, stirring occasionally (about 20-25 minutes).
• Gradually add cheddar cheese, stirring until melted.
• Season with salt and pepper to taste.
• For an extra touch, garnish with chopped fresh parsley and garlic croutons.

This soup is best served in large, comforting bowls. The recipe yields about 3 ⅔ cups, which is roughly 2 hearty servings. You can also double the recipe if cooking for more than two people. Enjoy the ultimate cheddar and mushroom soup, and feel free to experiment with additional ingredients to make it your own!

Gruyere, fontina, and stuffed mushrooms

Gruyere is another cheese that is well-suited for melting and stuffing mushrooms. It has a more assertive flavour than fontina, with a hint of saltiness that complements the earthiness of mushrooms.

When making stuffed mushrooms, you can opt for baby bella or cremini mushrooms to keep them bite-sized. Start by rinsing the mushrooms and removing the stems. The stems can be chopped and added to the filling for extra flavour and texture.

For the filling, a combination of cheeses, herbs, and spices creates a delicious and creamy mixture. In addition to Gruyere or fontina, you can add cream cheese, parmesan, parsley, thyme, and garlic. Season the mixture with salt and pepper to taste.

To assemble the stuffed mushrooms, spoon the filling into the caps and top with a sprinkle of Parmesan. Bake in the oven until the filling is golden brown and the mushrooms are tender. For an extra touch of flavour, sprinkle the cooked mushrooms with chopped fresh parsley.

These cheesy, garlicky stuffed mushrooms make a perfect appetiser or side dish and can be served alongside meats or fresh greens. They are sure to be a crowd-pleaser at any gathering.

Parmesan and stuffed mushrooms

Overview

Stuffed mushrooms are a versatile dish that can be served as a starter, side, or main course. They are easy to make, customisable, and can be made in advance. The key to a good stuffed mushroom is a harmonious blend of flavours and textures, with a rich, indulgent filling that complements the earthy taste of the mushroom.

Ingredients

• Mushrooms: Button or cremini mushrooms are recommended for their size and flavour. Portobello mushrooms can also be used for a heartier dish.
• Oil or Butter: Butter adds a rich flavour, while olive oil is a lighter option.
• Breadcrumbs: Regular or panko breadcrumbs provide texture. Gluten-free options can be used.
• Parmesan: Freshly grated parmesan is essential for melting into the filling and adding a punch of flavour.
• Seasonings: Italian seasoning, parsley, salt, and pepper are used to enhance the other ingredients. Lemon juice can also be added for a tangy finish.
• Optional Add-Ins: Sausage, bacon, ham, or herbs like thyme, rosemary, or chives can be added for extra depth of flavour.

Method

• Prep the mushrooms: Remove the stems from the caps and chop the stems finely.
• Sauté the filling: Heat butter or oil in a pan and cook the onion, garlic, and mushroom stems until softened. Add the breadcrumbs and Italian seasoning, stirring to coat.
• Finish the filling: Remove from heat and mix in the parmesan, parsley, salt, and pepper. Allow the filling to cool slightly.
• Stuff and bake: Preheat the oven to 350°F. Fill the mushroom caps with the mixture, pressing it down gently. Bake for 20-25 minutes until golden brown.
• Serve: Enjoy the mushrooms warm, with an optional squeeze of lemon juice for added zing.

Tips and Variations

• Chop the stems finely for a smoother filling.
• Ensure all breadcrumbs are coated in butter or oil to avoid a dry filling.
• Allow the filling to cool slightly before stuffing to prevent soggy mushrooms.
• Use freshly grated parmesan for the best melt and flavour.
• Avoid overfilling the mushrooms to prevent spilling during baking.
• Bake until golden brown for the perfect texture.
• Line the baking sheet for easy cleanup.
• Make ahead and store in the fridge for up to a day before baking.

Serving Suggestions

• Appetizer: Serve as a starter for dinner parties, paired with a simple dipping sauce like garlic aioli.
• Grazing Board: Include on a charcuterie or snack board with cheeses, crackers, fruits, and veggies.
• Side Dish: Accompany chicken, steak, or baked salmon for a fancy dinner party or weeknight meal.
• Light Lunch or Snack: Enjoy with a green salad, vinaigrette, and crusty bread.

Customisations

• Protein: Add cooked sausage, bacon bits, or ham for a savoury boost.
• Spice: Red pepper flakes or jalapeño add a kick of heat.
• Herbs: Experiment with thyme, rosemary, or chives for a unique twist.
• Cheese: Swap parmesan for cheddar or goat cheese for a different flavour profile.
• Mushroom Variety: Portobello or cremini mushrooms offer deeper, earthier flavours.

Pairing with Mushroom Soup

When pairing stuffed mushrooms with mushroom soup, consider serving the mushrooms as a side dish or starter. The soup and mushrooms complement each other, creating a harmonious flavour profile. The earthy, creamy soup is enhanced by the rich, indulgent flavours of the stuffed mushrooms. This pairing is ideal for a cosy night in or a holiday feast, offering a comforting and satisfying dining experience.

Blue cheese sauce and hen of the woods mushrooms

To make a mouthwatering blue cheese sauce, start by sautéing fresh mushrooms in a skillet. Any variety of mushrooms will work, but hen of the woods mushrooms will give it a unique, wild flavour. Add some butter for richness, or use olive oil for a lighter option. Season with salt and pepper to taste. Once the mushrooms are tender, stir in some beef, chicken, or vegetable broth, and of course, the star ingredient—blue cheese. Crumble in a generous amount of blue cheese, or use gorgonzola for a milder flavour. Stir until the cheese melts into the sauce, creating a creamy, dreamy texture.

Now, let's talk about the hen of the woods mushrooms, also known by their scientific name Grifola frondosa. These mushrooms are revered in traditional medicine and offer a plethora of health benefits. They are an excellent source of protein, fibre, B vitamins, and potassium. Additionally, they have been shown to positively impact glucose levels, making them a potential ally in the fight against type 2 diabetes.

When preparing hen of the woods mushrooms, start by brushing off any soil and cutting them into bite-sized pieces. Sauté them in a skillet with olive oil, adding in some shallots, garlic, and thyme for extra flavour. You can also experiment with other ingredients like creme fraiche or incorporate them into a pasta dish.

Whether you're a gourmet chef or a home cook, this combination of blue cheese sauce and hen of the woods mushrooms is sure to impress. The sauce can be served as a topping for steak, while the mushrooms can be the star of a salad or stir-fry. Get creative and enjoy the delicious flavours and health benefits of this dynamic duo!

Frequently asked questions