It’s refreshing to see that supermarkets are beginning to stock different types of mushrooms these days. Handy if you can’t get to the market, even if you can get a local market sourcing a mix of mushroom types is not easy.
My local SuperValu (Ryans in Grange, a fantastic shop) stock 150g packs of mixed mushrooms. Great for making soup. They also stock jars of dried Porcini Mushrooms…even better for making soup….if you’ve never tasted Porcini they have a really deep, rich, flavour. In France I believe they are known as Ceps. Expesnive things but make an enormous difference to anything they are included in.
Here’s a recipe, it’s based on a Jamie Oliver one we use at home:
Ingredients
300g of Mixed mushrooms
100g of button mushrooms
1 handful of dried Porcini mushrooms
1 onion
1 clove of garlic
2 pints of chicken or veggie stock
1 tablespoon Mascarpone cheese (to thicken).
Salt and pepper to taste.
Method
Soak the Porcini in warm water. Meanwhile quickly fry the rest of the mushrooms in a little oil. After a minute or two of frying on a high heat add the Porcini and the water they were rehrdrated in. Also add in the onion, chopped garlic and seasoning. Reduce the heat and fry for 10-15mins.
When the mushrooms and onions are nicely cooked, and sort of fused together, transfer to a pot and add the stock. Simmer for 30mins, switch off the heat and allow to cool slightly. Blend the mixture and add Mascarpone to thicken as required. Season to tase.
For somebody who is not overly fond of mushrooms this is one of my favourite dishes. Try it once.
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