This delightful sofrito can amp up your ho-hum soups.
1 cup Maitake Mushrooms chopped ( If you can’t find them you can substitute Shitake or Buttom Mushrooms)
1 cup fresh parsely chopped
1/4 cup filtered water
2 cloves organic garlic chopped
1/2 cup olive oil
salt and pepper to taste
Heat empty cast iron pan. Add mushrooms and water. Sautee until mushrooms are soft and water has evaporated. Add 1/4 cup oil and sautee mushrooms until dry and slightly browned. Turn off the heat, add remaining garlic, parsely, and olive oil. Cover for 5 mintues. Heat your store bought soup. Pour into bowls, top with your sofrito, swirl with oil.
About mushrooms- Buy your wild mushrooms from a reputable store as some mushrooms can be toxic. Don’t wash your mushrooms until right before you are cooking. If you do they will become soggy. Because of firm cellulose walls of the mushrooms they require water and heat to release their abundant nutrients. By turning off your heat and lowing the dish temperature to below boiling, then adding your garlic and parsley, these ingredients will be processed by your body as a raw food, with the benefit of all of their vitamins and enzymes intact.
Salt-If you are watching your salt you can add extra water and veggies to your soup to cut the sodium down. When I am doing this I find adding extra onions and garlic can bring up the flavour factor.
Use-You can easily substitute a different kind of mushroom, or fresh herb, just keep the quantities the same. I often make double of this recipe. Wild mushroom sofrito works well as a stand alone dip for guests, on top of stews, or as a side for brunch.