Winter 2016 UA Kitchen: Grouse Cooked in Creamy Wild Mushroom Soup

By on October 6, 2016
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Grouse Cooked in Creamy Wild Mushroom Soup prepared by Chef Gordon Hamersley

An excerpt from the UA Kitchen…I think I understand the longstanding love affair hunters have with cream of mushroom soup. I have it on good authority that one evening, sometime about the dawn of time, a bunch of hunters brought home a bunch of birds, and the gatherer/cook in the cave said, “I am not cooking those smelly birds for you tonight!” The guys looked blank and thought, “What now?” Then some semblance of a light bulb went on in the brain of the smartest one. “Canned mushroom soup must be just as good as her fresh mushroom soup. Let’s give it a try.” The boys were so pleased that they had come up with a recipe all on their own they decided to use “canned” exclusively and never asked the gatherer to make fresh again.

But I maintain that it’s actually just as easy (although it takes just a bit of knife work) and a lot tastier to make the fresh version than the canned one.

Read the rest of the story in the Winter 2016 Issue of Upland Almanac.

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