The first time I saw the word Hungarian describing mushroom soup, I was perplexed. I am a descendent of grandparents who came to the United States from Hungary when they were young adults. My mother was 100% Hungarian. I don’t remember ever seeing mushroom soup on the dinner table. No, I’m sure if I’d grown up eating Hungarian Mushroom Soup, I would have always enjoyed eating the earthy fungi.
The truth is, I’ve never cared for mushrooms. The texture, the taste — not for me. Since last August, that’s all changed. My transformation from mushroom-challenged to fungi-infatuated began with an unexpected hunt for chanterelles when I was in Duluth. It developed further when a farmer in Frazee, Minnesota shared some of his freshly-harvested shiitake mushrooms with me.
When you're pressed for time, the last thing most people want to do is cook. Coming home after a hard day at the office or dealing with kids and errands, the kitchen can seem unwelcoming.