Must use wild mushrooms for earthy flavor.
MUSHROOM SOUP / serves 6
METHOD steep handful porcini/boiling water to cover. Heat pan hot; add olive oil, fresh mushrooms. Stir quickly a min, then add garlic, onion and thyme, sea salt. Cook to release moisture; now add 1/2 chp porcini, 1/2 whole. Add straind steeping liquid. Cook 20 min nearly dry. S/P to taste. Add stock; simmer 20 min. can blender purée at this point, then back into pan, add parsley and mascarpone, seasoning to taste.
ING 1 small handful dried porcini olive oil 600g mixed fresh wild mushrooms (chanterelles, girolles, trompettes de mort, shittake, oyster), clean and sliced 2 cloves garlic, peeled and finely sliced 1 red onion, peeled and finely chopped 1 handful fresh thyme, leaves picked sea salt freshly ground black pepper 1 litre organic chicken or vegetable stock 1 handful fresh flat-leaf parsley, leaves picked and roughly chopped 1 tbsp mascarpone cheese 1 lemon truffle oil, optional
FINISHING TIPS Mix pinch s/p, zested lemon, juiced 1/2; spoon some
on top. Before eating, stir in for wonderful flavour. Pour over grilled
crostini in bowl.
GARNISH Swirl w/ mascarpone; top w/ quick-fried nice-looking
girolles, chanterelles or oysters. Add truffle oil drops just before serving.