Wednesday, 24 September 2014


Keep seeing lots of wild mushrooms in the woods where I walk with Kia, (whippet). Don't know a thing about picking wild mushrooms, and my motto tends to be " if in doubt, leave it out", so this recipe sadly isn't made with mushrooms I've picked myself, but those wild mushrooms have inspired me to get in the kitchen & rustle up some soup.

I've used shitake mushrooms in this recipe, which unfortuantly I'm unlikely to find in the woods behind my house! They are choc full of good things- eg a good source of Iron & B vits for vegetarians. Widely known for having immune boosting properties,  recent studies have also shown them to be beneficial to the cardiovascular system amongst other things. With all the bugs that seem to surface at this time of year, this recipe is a must.
Most mushroom soup tends to be " cream of" but I wanted to come up with a dairy free version. - so here it is!

150 g button mushrooms
100g exotic mushroom mix. I got  mine from ocado (just use whatever you can get hold of)
100g shitake mushrooms
2 clove of garlic peeled
500ml stock
4 tablespoons red cooking wine
1 tablespoon tamari soy sauce (nb regular soy sauce is not gluten free)
2 capfuls light olive oil

The stock you use will have a big effect on the end result. I used mushroom stock. This consisted of dried shitake mushrooms, celery, potato, a carrot,  bay leaf, few cloves.  If you eat meat then chicken stock  or even beef works well here . If you have a stock cube you love then that's great too!

put the exotic mushrooms, peeled garlic cloves and the shitakes in a saucepan with the stock. Bring to the boil and then cover the pan with a lid & reduce the heat to a simmer whilst you cook the rest of the mushrooms.
Slice the button mushrooms and cook over a medium heat in a frying pan with 2 capfuls light olive oil or other cooking oil (and by that I mean the cap of the olive oil bottle) and 2 tablespoons red cooking wine (or any red wine - or white if that's what you have to hand). When they are soft and starting to brown, (this should just take a few minutes) remove from the heat and add to the saucepan with the other mushrooms.
Add 1 tablespoon tamari soy sauce (nb regular soy sauce is not gluten free) & 2 tablespoons red wine.
cover the pan with a lid and leave to simmer on a low heat for about 5 minutes. Then set to one side to cool a bit.
Blitz in the blender with a large handful of fresh flat leaf parsley. Season to taste & add a bit more chopped flat leaf parsley to garnish if you like (or chopped chives work well too)

served here with mushrooms on GF toast & some grated cheese. (pic at the top of the page)

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