Veal with classic cultivated andwild mushroom sauce

Serves 4 30 minutes. very easy. if you want to make this a gluten free dish substitute rice flour for wheat flour
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for the soup
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 Bchamel. see tip 2.

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 saut, 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 Toasts
These can be made the day before and baked at the last minute

Pre heat oven to 200_C

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 bchamel. Arrange the mushroom slices on top, pressing them on to the bechamel.

Bake for 10 minutes and serve with the hot soup.

We like to use a mix of mushrooms and Swiss brown and field mushrooms are especially good for soup. They donÍt have to look perfect because they are going to be chopped up anyway.
If you are lucky enough to have a home vac keep some bchamel in the fridge, take what you need and re-seal the bag, otherwise keep some in the freezer cut into 80g blocks (same as for souffls) so you can grab it whenever you need it.

Ingredients

for the soup
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 Bchamel. see tip 2.


Instructions

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 saut, 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 Toasts
These can be made the day before and baked at the last minute

Pre heat oven to 200_C

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 bchamel. Arrange the mushroom slices on top, pressing them on to the bechamel.

Bake for 10 minutes and serve with the hot soup.


Cooking Tips

We like to use a mix of mushrooms and Swiss brown and field mushrooms are especially good for soup. They donÍt have to look perfect because they are going to be chopped up anyway.
If you are lucky enough to have a home vac keep some bchamel in the fridge, take what you need and re-seal the bag, otherwise keep some in the freezer cut into 80g blocks (same as for souffls) so you can grab it whenever you need it.