MUSHROOM AND ONION RECIPES RECIPES

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CREAMY MUSHROOM SOUP | VEGETABLES RECIPES - JAMIE OLI…



Creamy Mushroom Soup | Vegetables Recipes - Jamie Oli… image

I love the intensely earthy flavours in this smooth cream of mushroom soup recipe – it's a classic.

Total Time 45 minutes

Yield 6

Number Of Ingredients 11

600 g mixed mushrooms
1 onion
2 sticks of celery
3 cloves of garlic
a few sprigs of fresh flat-leaf parsley
a few sprigs of fresh thyme
olive oil
1.5 litres organic chicken or vegetable stock
75 ml single cream
6 slices of ciabatta
extra virgin olive oil

Steps:

    1. Brush the mushrooms clean, then finely slice.
    2. Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.
    3. Heat a splash of olive oil in a large saucepan over a medium heat, add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, pop the lid on and cook gently until softened.
    4. Spoon out 4 tablespoons of mushrooms, and keep for later.
    5. Pour the stock into the pan and bring to the boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
    6. Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.
    7. Pour in the cream, bring just back to the boil, then turn off the heat.
    8. Toast the ciabatta on a hot griddle pan, then top with most of the reserved mushrooms and drizzle lightly with extra virgin olive oil.
    9. Spoon the soup into bowls, garnish with the chopped parsley and remaining mushrooms, and serve with the ciabatta crostini on the side.

Nutrition Facts : Calories 148 calories, FatContent 7.4 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 12.5 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre

MUSHROOM BOLOGNESE RECIPE | JAMIE MAGAZINE RECIPES



Mushroom bolognese recipe | Jamie magazine recipes image

A delicious veg-packed pasta dish for the whole family to enjoy!

Total Time 1 hours

Yield 4

Number Of Ingredients 15

1 carrot
1 onion
2 cloves of garlic
1 stick of celery
olive oil
2 fresh bay leaves
½ a bunch of fresh thyme
4 large portobello mushrooms
100 g dried Puy lentils
2 tablespoons tomato purée
400 ml organic vegetable stock
1 x 400 g tin of plum tomatoes
350 g dried pappadelle
½ a bunch of fresh baby basil
Parmesan cheese

Steps:

    1. Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
    2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
    3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
    4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
    5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
    6. When the lentils are almost done, cook the pappardelle according to the packet instructions, until al dente.
    7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

Nutrition Facts : Calories 383 calories, FatContent 2.4 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 80.3 g carbohydrate, SugarContent 10.9 g sugar, SodiumContent 0.07 g salt, FiberContent 5.7 g fibre

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