Jamie Oliver's Creamy Mushroom Soup

I make Jamie Oliver's Creamy Mushroom Soup every few weeks, and although I know most recipes by heart that I cook regularly, this one I cannot.   So in fear that one day Jamie's recipe will vanish from his website I will copy it here.

600g 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

1 tbsp olive oil

1.5 litres organic chicken or vegetable stock

75 ml single cream

Brush the mushrooms clean if required and tear into pieces.

Peel and finely slice the onion, celery and garlic, then pick the parsley, finely chopping the stalks. Pick the thyme leaves.

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.

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.

Season to taste with sea salt and black pepper, then whiz with a stick blender until smooth.

Pour in the cream, bring just back to the boil, then turn off the heat.

Instagram: leesashomemade

Facebook: Leesa's Homemade

Mushroom Shawarma

Shawarma is usually lamb or mutton cut into thin strips, stacked on a vertical rotisserie spike in an inverted cone, and roasted slowly. Mushroom Shawarma can be improvised with a grill or bbq and a skewer, but short of time, I just fried flat field mushrooms whole.

Serves 2

4 large field mushrooms, sliced into wide slices

1 clove of garlic, peeled and crushed
1/2 preserved lemon, or zest & juice of half a lemon
1/2 tsp ground cumin
1/2 tsp smoked paprika

1/2 tsp ground coriander
2 tbsp extra virgin olive oil

Oil for frying

Mix all the marinade ingredients together and coat the mushroom strips in the marinade.

Heat 1 tbsp of oil over a high heat in a non-stick frying pan.  Fry the mushrooms until slightly crispy on the edges.  Water will come out after a few minutes, but this will evaporate off, allowing you to crisp the mushrooms a little.

Alternatively, you could fry the mushrooms whole like I did.  I fried the mushrooms over a medium high heat gill side down first for a few minutes until slightly browned, then turned them over and put the shawarma marinade (which I had not tossed them in) and spooned the marinade into each mushroom whilst they browned on the bottom.  I turned the heat down to low and put on a lid for a final a couple of minutes to cook the mushrooms through.

Serve in a pitta or on toast.

Instagram: leesashomemade

Facebook: Leesa's Homemade

Twitter: leesashomemade

Grilled Portobello Mushrooms with Chimichurri Sauce

Typically a South American sauce for barbecued beef, Chimichurri works well with meaty Portobello mushrooms.

Serves 2

4 Portobello mushrooms

2 tbsp extra virgin olive oil, plus extra for brushing

1 tbsp red wine vinegar

1 tbsp chopped broad leaf parsley

1 tsp dried oregano

1 clove of garlic, crushed 

1/4 tsp hot chilli flakes

Pinch of salt

Brush both sides of the mushrooms with a little olive oil, and place stalk side up in a baking dish.

Mix all the remaining ingredients together and leave the sauce to stand for 5-10 minutes if possible.

When ready, sprinkle a little coarse salt on each mushroom and place them under a medium high grill for about 5 minutes, or until they start to look soft and start spitting.  Turn the mushrooms over and grill for another 5 minutes until tender.

I served mine on some homemade hummus, but would like try a white bean puree next time.  Spoon over the Chimichurri sauce.

Instagram: leesashomemade

Facebook: Leesa's Homemade

Twitter: leesashomemade

Plant Based Creamy Mushrooms on Toast

Such a quick, tasty dish! 

I’m not a vegan, but using cashew cream is arguably better for me than dairy cream.

Serves 2

200g mushrooms
1 tsp olive oil
Few sprigs of thyme (optional)

Small garlic clove, peeled & crushed
40g cashew nuts
100ml boiling water

Pour 100ml of boiling water over 40g of cashews in a mug and leave to soften.

Clean and slice the mushrooms. Fry gently in the olive oil in a small saucepan until the liquid starts coming out of the mushrooms. Stir in the thyme and garlic and cover.

Pour the cashews and their soaking water into a liquidiser and blitz until smooth like single cream. 

Pour over the mushrooms and heat over a low heat till hot.  Pour onto toast, ideally sourdough.

Could also be used as a pasta sauce.

Instagram: leesashomemade

Facebook: Leesa's Homemade

Twitter: leesashomemade