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Mushroom Recipes


Baked Portabello Mushrooms stuffed with Garlic, Parsley and Lemon


Cooking/Preparation Time
20 minutes
 
Serves
4
 
Ingredients
200g softed butter
4 slices of white breadcrumbs
Generous bunch of wild garlic
Generous bunch of Flat leaf parsley
juice of 1/2 lemon
4 Medium Portobello mushrooms
 
Instructions
Blitz the butter, breadcrumbs, wild garlic, parsley, lemon and salt and pepper in a mixer until evenly combined. Lay the mushrooms top side down on a lined baking tray and spread the butter mix generously over each one. Place into an oven of 220 degrees centigrade and cook for 10 - 15 mins until the mushroom is soft. Serve as a starter or as an accompaniment to a main course.

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Wild Mushroom Soup


Cooking/Preparation Time
60 minutes
 
Serves
6
 
Ingredients
A small handful of dried Porcini Mushrooms
600g of fresh wild mixed mushrooms (chanterelles, ceps, trompettes de mort, shiitake, oyster) sliced
2 peeled cloves of garlic, finely chopped
1 red onion, finely chopped
50g butter
Handful of fresh thyme leaves
1ltr of Chicken Bouillon
Handful of fresh flat leaf parsley
2 tablespoons of mascarpone cheese
Olive Oil
Drizzle of Urbani Truffle Oil (optional)
 
Instructions
Place the dried porcini in a bowl and cover with boiling water and leave to soak. In a heated pan add a some olive oil before adding in your assortment of fresh mushrooms. Stir for a minute before adding the garlic, onion, butter and thyme and some seasoning. After another couple of minutes remove half the porcini from the water and chop up before adding them into the pan. Strain the soaking liquid to remove any grit and then add this to the pan. Cook this for about 20 mins until most of the moisture disappears. Season to taste and add in your stock, bring to the boil and simmer for around 20 minutes.

 Depending on what consistency of soup you prefer, you can either blend the whole lot to ensure a smooth consistency and then add in the marscapone and parsley; or for a more rustic texture, remove half of the soup and blend before adding it back to the rest with the marscarpone and parsley. Serve it with a small drizzle of the truffle oil to really enhance the earthy flavours.
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