Mushroom Soup with Mushroom Toasts
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Serves 4 Ingredients 10g dried porcini mushrooms, crumbled 1L water 50g butter 50g EV olive oil 5-10g sea salt black pepper, freshly and coarsely ground 500g cooking mushrooms, roughly chopped – see tip 1.and lots more 500g p/w white potatoes, roughly chopped 500ml chicken or vegetable stock 2 pinches dried oregano 300ml cream for the mushroom toasts 4 x 8 cm rounds of thickly sliced organic olive bread EV olive oil for brushing 4 medium tightly closed Swiss Brown mushrooms, finely sliced sea salt black pepper, freshly ground 50g Egg Enriched Béchamel – see tip 2. |
Method 1. For the Soup Soak the porcini in the water. Put the butter and oil into a heavy based saucepan and place it on medium heat. Season with salt and pepper and sauté, stirring from time to time until the onion is golden. Add the mushroom and continue cooking until they have expelled their liquid and are lightly coloured. Add the potato, reconstituted porcini, the water they were soaked in and the stock. Cooked gently until the potato is softened and falling to pieces. Puree with a stick mixer, add the cream and stir through. Turn the heat down to the lowest possible point, taste and adjust the seasonings. 2. For the Mushroom ToastsThese can be made the day before and baked at the last minute Pre heat oven to 200ºC Put a couple of tablespoons of olive oil in a pan and put it on medium heat. Add the mushroom slices, season them and gently toss them over until they are coated with oil and remove them from the heat. Brush the toasts with olive oil and spread the top with the béchamel. Arrange the mushroom slices on top, pressing them on to the bechamel. Bake for 10 minutes and serve with the hot soup. Tips
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