Tag Archives: mushrooms

Chestnut Mushroom Soup with Truffle Oil Recipe

17 Jan

Mushroom display at Carluccio's mushroom market
Serves: 4


  • 300g of fresh chestnut mushrooms, thinly sliced
  • 25g of dried porcini mushrooms, soaked then chopped
  • 100g pre-cooked and peeled chestnuts, thinly sliced
  • 1 litre chicken or vegetable stock
  • 2 large onions, thinly chopped
  • 3 cloves of garlic, crushed
  • 25g butter
  • 1 tbsp olive oil
  • 100ml of dry sherry
  • 100ml of brandy
  • 1 tbsp white wine vinegar
  • Pinch of sugar
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped rosemary
  • 1 tsp finely chopped thyme
  • 1 tbps tomato purée
  • To finish
    • 2 tbsp chopped parsley
    • 1 tbsp chopped tarragon
    • 1 tbsp truffle oil


Melt the butter with the olive oil in a large pan or stock pot on a low heat. Add the onions, garlic, thyme and rosemary and cook for 5-10 minutes until the onions are soft and translucent. Add the chestnuts and cook for another 2 minutes. Then turn the heat up slightly then add the mushrooms and fry for another 5 minutes.

Pour in the brandy and sherry and simmer for about 10 minutes until the liquid is reduced by two-thirds. Mix the tomato puree in with the stock and the liqueur the porcini soaked in, then add it to the pan with the pinch of sugar and the vinegar. Turn down the heat and simmer for another 15 minutes. Finally, add the lemon juice and stir well.

Turn off the heat and allow it to cool a little before blending half the mixture, then returning it to the pan. Check the seasoning and add salt and pepper to taste. Serve in a bowl with the tarragon, parsley and a drizzle of the truffle oil on top.

Photography by Kake Pugh


Chinese style stir-fried vegetables recipe

30 Nov

This Cantonese-style dish is great way to use up any spare vegetables such as carrots, peppers, onions, broccoli and mushrooms. Because of its subtle but delicious flavours it makes the perfect accompaniment to any other Chinese dish or can be served as a main with egg fried rice. The different colours of the vegetables add a real pizazz to any Chinese themed meal.

Wok (by Yewenyi)

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes 


  • 1 red pepper
  • 1 yellow pepper
  • 8 spring onions
  • 250 grams mushrooms
  • 1 medium or large onion
  • 4-6 cloves garlic
  • thumb-sized chunk of fresh ginger
  • 1 large carrot
  • 2 tsp cornflour
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 3 tbsp oyster sauce
  • 2 tbsp vegetable stock
  • 3 tbsp dry sherry or chinese cooking wine
  • 2 tbsp groundnut or cooking oil
  • 1 tsp sesame oil

Chop the peppers into one inch squares and the mushrooms into quarters. Slice the onions into quarter wedges, and finely chop the garlic. Slice the ginger into matchsticks and soak in the dry sherry or chinese cooking wine in a glass or bowl. Finely slice the carrot finely on the diagonal, and chop the green onions into one inch diagonal pieces. 

Begin with a hot wok and heat the oil, then add the garlic, onions, mushrooms, peppers, carrots and any other vegetables that you are using. Stir fry for several minutes, about 5 or 6 until vegetables are about three-quarters cooked. The secret to cooking stir fries Cantonese style is to use a very hot wok and hot oil, and stir the vegetables quickly so that they do not burn. Then add the ginger matchsticks and dry sherry, and rest of ingredients – vegetable stock, soy sauces and oyster sauce – adding more or less to taste.

Finally, dilute the cornflour in a teaspoon of water and add at the end to thicken the sauce. Drizzle wiht sesame oil to serve.  Enjoy!