MUSHROOM SLICES RECIPES

CHICKEN & MUSHROOM RECIPES | BBC GOOD FOOD

Chicken & mushroom recipes | BBC Good Food image

Make the most of the classic flavour pairing, chicken and mushrooms, with our top-rated recipes for risottos, pies, hot-pots, soups and stews.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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

Ingredients

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

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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES

This is mushroom soup as it should be – rich, indulgent, and full of earthy flavour.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 107 calories per serving

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

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HOMEMADE MUSHROOM SOUP RECIPE | JAMIE OLIVER RECIPES

1. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. After about a minute you'll probably notice moisture cooking out of the mushrooms and at this point add half of your porcini, chopped up, and the rest left whole. Strain the soaking liquid to remove any grit, and add it to the pan. Carry on cooking for about 20 minutes until most of the moisture disappears.
2. Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. I usually remove half the soup from the pan and whiz it up to a purée at this point, then pour it back in, adding the parsley and mascarpone, and seasoning carefully to taste.
3. You can serve this soup as you like, but there are a few things to remember when finishing it off. Mix together a pinch of salt and pepper with the zest of one lemon and the juice of half of it, then spoon a little of this into the middle of the soup. When you go to eat it, stir it in and it gives a wonderful flavour. Other things you can consider are little slices of grilled crostini put into the bottom of the bowls before the soup is poured over. Or you could even quickly fry some nice-looking mushrooms – like girolles, chanterelles or oysters – and sprinkle these on top of the soup. If I was going to use truffle oil, then I would use it on its own – a few drips on the top just before serving. • adapted from Jamie's Dinners

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Total Time 15 minutes
Category Dinner
Calories 304 calories per serving

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