Roasted Mushroom and Parsnip Soup

The gluten free experiment is going well.  I’m starting to feel better with a few bumps along the way but I figure that is normal.  I am discovering there are some missed opportunities  when searching out gluten free snacks and the like.  It is not a guarantee that you will get something that tastes good.  I tried a breakfast wrap at a local bagel place and the gluten free wrap could be best described as wet cardboard.  Some of the tortilla chips aren’t much better.  I tried one type of cracker that said right on the box how important taste was.  My husband said I made quite the face trying to eat those!

I have found a couple of things I like and fortunately we’re having success at home.  Otherwise I’d starve or at the very least be very cranky.  And that just won’t do!

With the cooler weather settling in I was in the mood for a quick soup with a lot of flavour.  Roasted mushrooms and parsnips fit the bill.

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Slice up mushrooms of your choice and a few parsnips, drizzle with olive oil, and season with salt and pepper.  Roast in an oven at 350F/175C until parsnips are cooked and golden.

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Melt 1-2 tablespoons of butter in a saucepan and add 3-5 cloves of garlic chopped and some fresh thyme.

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Once the garlic has softened add the mushrooms and parsnips.

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As I was only making this for two I added 2 cups of veg bouillon and 1/2 cup of dry white wine.  Bring to a simmer.  Add salt and pepper if needed.  Serve with fresh grated parmesan cheese.

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Of course if you aren’t doing gluten free then cheesy toast would be perfect with this.  🙂

 

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Roasted Mushroom and Parsnip Ravioli

It is spring break from school this week for the kids and I set up yesterday to be a bake day for them as they like to get into the kitchen.  While they were making cookies and congo bars I thought I’d make raviolis for dinner.  I hadn’t made them in awhile as it is somewhat time consuming.  Question was, what to make?  I knew I wanted mushrooms but wasn’t sure what else to do.  As my gaze wandered round the kitchen I saw the parsnips my husband pulled from the garden.  This is a great treat as we planted them last year.  So I decided to do a roasted mushroom and parsnip mixture.  I was really pleased with the results!

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I bought oyster, baby bellas, and shiitake mushrooms.  I coarsely chopped them along with the parsnips and tossed them with olive oil and salt and pepper.

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These were roasted at 400 F/204C stirring occasionally as they roasted.  About halfway through I added some fresh thyme.

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Once they had browned nicely I set the veg aside to cool completely.  While this was cooling I prepped the pasta to rest.  Once the mixture cooled I put it into the food processor and grated some Jarlsberg cheese.  It was about 1/2 cup of cheese.  I also added a couple of splashes of dry sherry.

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I pulsed the processor until it was a coarse mixture.

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Now I haven’t gotten round to getting ravioli molds yet so I am still doing this by hand.  Well I do have a Kitchen Aid to roll it out so we’re halfway there.  🙂  I roll out a sheet at a time and fill as I go.  All that is needed for the filling is about a teaspoon of mixture then brush a beaten egg round the mixture to help seal the pasta.

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It is important to get the air out! Though that isn’t always easy but you could end up with burst balloons if there is too much air.

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Before I cooked the ravioli I sauteed up some garlic and mushrooms and prepared this cream and butter sauce to complete the dish.  The ravioli only needs to cook for about 4 minutes in boiling salted water.

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Drain and toss in the sauce and serve.

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It had a lovely earthy flavour and it was great on a cool night.