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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
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Recipes

Roasted Wild-Mushroom Soup

from Notes From a Maine Kitchen by Kathy Gunst

Use portabellas or shiitakes, cepes, or any wild mushrooms you can find for this earthy, creamy soup.

  1. Preheat the oven to 400 degrees.
  2. Gently clean the mushrooms using a moist paper towel. Cut the bottom 1/2 inch off the stems and then cut the mushrooms into chunks.
  3. Grease the bottom of a medium to large roasting pan or ovenproof skillet with 1 teaspoon of the oil. Add the mushrooms, onions, garlic, salt, pepper, thyme, rosemary, and remaining oil and stir well.
  4. Roast on the middle oven shelf for 20 to 25 minutes, stirring once or twice, or until the vegetables are tender. Remove the roasting pan from the oven and pour the sherry into the pan, scraping up any bits clinging to the bottom of the pan. Add the stock. Let cool a minute or two.
  5. Transfer the soup to a blender or food processor and, working in batches, puree the mushroom mixture and all the juices, blending until smooth, but taking care when blending hot liquids.
  6. Transfer to a medium-large pot and season to taste. Reheat and add a touch of cream, crème fraîche, or plain yogurt, if desired. The soup really doesn’t need much! Serve hot with crusty bread.

SERVES 4 TO 6


The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.