Mushroom Soup for my Dad 🍄
Plus the Hero I Met Last Week
My dad is my biggest fan.
When I began my journey of trying to better understand the food system and opened my eyes to the complexities and horrors of how food gets to our plates, he was right there with me.. literally.
When I was driving across the country visiting farms in 2020 he came to meet me in Kansas City to finish the trip. We found a farmer willing to meet with us who raised hogs and let us visit his property. Even though I had seen pictures of how hogs were raised -on top of each other, desperate to get out - seeing it in person added the smell and sounds of screaming. Neither of us were the same afterward.
Later, when I started my farm box business Illuminate, my dad would tell me how great it is to have fresh food in the house, which encouraged him to try new vegetables and cook seasonally. My parents’ roles at home are that my dad does all the cooking and my mom does the shopping. It works for them. My mom never enjoyed to cook, it’s just not her thing.
When I started to realize the difference between supermarket bread and naturally leavened bread he was there with me and we have never looked back.
My dad reads my newsletters and sends me articles about food and farming he comes across. He believes in the work I’m doing and he sees the power of cooking to connect us closer to food.
They have also consciously tried to eat less meat, I’m not exactly sure what’s driving this but I see it as a sign for their demographic. Most times I see my mom she reminds me she orders veggie burgers now and can’t even tell the difference with all the toppings… yes mom I remember.
So when I cook something new that was easy to prepare I always think of him. My parents are at that age where they are mostly stuck in their ways but there are still windows of experimentation and willingness to change.
Thank you dad for opening your heart and your kitchen to my passion about eating local and plant based.
Thank you for supporting my business and me and learning to cook together.
His learning style has been watching YouTube and he loves Chef Jean Pierre and when I asked what soup he wants to make he said mushroom so this recipe is for you dad. Hopefully it’s a keeper.
Gems of the Week 💎
I met Chef Christina Martinez from South Philly Barbacoa. Beyond being an incredible chef and James Beard award winner she is an activist and organizer around undocumented immigrants after having crossed the border from Mexico in 2006. Her Chef’s Table episode is a must watch (Season 5 Ep 1)
Gochujang - add this paste to your fridge. I made Peanut Gochujang Noodles inspired by the Tasty K (her meal prep content on social media is incredible)
I met the founder Rachel Ceruti of Reclypt last week which is a hub focused on building a circular economy - they organize mending clubs and clothing swaps
I got to visit Kernel, Steve Ells (the founder of Chipotle) latest concept, an entirely meat-free menu with a robotic arm to handle food preparation and a conveyor belt to move dishes through the kitchen. I’ll be watching this closely to see if people want quick service plant based meals and food made by robots.
Loved this opinion piece (sent to me by my dad) on the dream of cultivated meat by Joe Fassler: The Revolution That Died on It’s Way to Dinner
Cultivated meat was an embodiment of the wish that we can change everything without changing anything. We wouldn’t need to rethink our relationship to Big Macs and bacon. We could go on believing that the world would always be the way we’ve known it.
Cultivated meat was also a tantalizing spin on a deeply American fantasy: that we can buy our way to a better world. In a world where our favorite indulgences tend to come at someone else’s — or something else’s — expense, this was a product that reframed consumption as virtue. And for the investor class, it was confirmation that making money and doing good can really be the same thing.
Sheet Pan Mushroom Soup (for my Dad) ✨
Why stand around caramelizing onions when you can stick then in the oven instead?
I did not invent this soup but after looking at a bunch of different recipes online I picked the steps and ingredients I felt my dad would be comfortable with to make a quick and easy soup. He also loves a toasted baguette with cheese so this is essential to the meal. This recipe requires a blender but it’s worth it.
INGREDIENTS
1 lb mushrooms or 1.5lb (I used baby bellas and some shiitakes)
1 large yellow onion or two small
1 shallot
1 whole head of garlic
2 cups broth (I used veggie)
Thyme (fresh if you can)
Half and half or milk
Butter
Worcestershire sauce or soy sauce
Garnish with a dollop of creme fraiche/yogurt/sour cream
INSTRUCTIONS
Preheat oven to 400
Cut up the mushrooms if not already sliced and lay out on a sheet pan
Cut your onion and shallot into quarters - no need to dice since we are blending
Cut the top of your garlic head off so a tiny bit of each clove is exposed, place open side down on the sheet pan
If using fresh thyme, run your fingers down the stalk and let the perfectly spaced leaves fall on your mushrooms
Drizzle with olive oil and salt and pepper and mix
Cook for 40 minutes or until onion looks soft
Remove pan and pour veggies into a blender and add the broth (save a few mushrooms for garnish to be fancy)
Use a paper towel to squeeze out the roasted garlic from the whole head
Blend until smooth
Pour back into pot to bring to a simmer on the stove top and add about 2 tbsp of butter
A few drops of worcestershire or soy sauce and the milk or cream
Toast your fresh bread with cheese under the broiler
Garnish your bowl with roasted mushrooms/ thyme/yogurt or a splash of cream
Enjoy it dad and anyone else who makes it ❤️
just recently had a neighbor gift me some home-made mushroom soup he made; that’s a good neighbor!
Love you, David!