You will need:
- 50 g dried wild mushrooms
- 150 g oyster mushrooms
- 150 g Portobello mushrooms
- 150 g button/field mushrooms , destalked and trimmed
- ½ clove of garlic , peeled
- 1 ltr chicken stock/water
- 100 g butter
- 100 g double cream
- salt
- pepper
Step 1:
For this recipe, you should transfer the dried wild mushrooms into a heatproof bowl. Pour enough boiling water into the bowl to cover them and allow to soak for half an hour.
Step 2:
You should put the rest of the mushrooms into the colander and rinse well under a cold tap before allowing them to drain.
Step 3:
Using the large knife, roughly chop into the garlic.
Step 4:
Take the colander and chop the oyster, Portobello and button mushrooms.
Step 5:
You should place the pan on the hob on a low heat so that the butter slowly melts.
Step 6:
Once you can see that the butter has melted, add the chopped mushrooms and the chopped garlic to the pan. Mix all of the ingredients together well and turn up the heat. Once this has been done, cover with a lid and allow to stew for 5 minutes.
Step 7:
Take the heatproof bowl and carefully spoon in the dried wild mushrooms, allowing the sediment to settle for a brief moment before pouring in the liquid (ensure that the sediment stays in the heatproof bowl!)
Step 8:
Add in enough chicken stock to cover the mushrooms (about half) and bring to the boil before turning down the heat. Cover with the lid again and allow to stew for a further 30 minutes.
Step 9:
After 30 minutes, pour the mixture into the electric blender and liquidise on a high power for a couple of minutes. The texture you should aim for is a velvety smoothness - but be careful, as the dried mushrooms are a little tougher than the others.
Step 10:
Pour the mixture back into the pan so that you can add most, but not all, of the cream. Stir well, checking consistency all the while, and add chicken stock should it be too thick. Place back on the hob and warm through.
Step 11:
Finally, serve into soup bowls and decorate with a swirl of cream on the surface and a few sprigs of fresh herbs. Perfect with fresh crusty bread!
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