Greengrocer and BBC2’s Masterchef presenter, Gregg Wallace, says: ”As a greengrocer cultivated mushrooms are what I trade in and I love them. I could eat them for breakfast, lunch and tea. There are so many ways to cook them, and they taste delicious whether in a light brunch of mushroom omelette, a warming soup, or an indulgent beef casserole, these versatile little veg compliment any dish beautifully.
“My recipe, which uses chestnut or large white flat mushrooms, is a lovely little soup and looks gorgeous served with a swirl of cream. Enjoy!”
Ingredients
450g/1lb chestnut or large white flat mushrooms, sliced
50g/2oz butter
1 shallot, finely chopped
300ml/1/2pt water
300ml/1/2pt full-fat milk
30ml/2tbsp plain flour
30ml/2tbsp chopped fresh chives
salt and ground black pepper
120ml/8 tbsp single cream
Method
Melt half the butter in a large pan, add the shallot and mushrooms and sauté for 5 mins. Add the water, cover and cook gently, for 15 mins, until tender.
Transfer the mixture to a food processor or blender and whizz until smooth. If liked you can now push the puree through a sieve to give a finer texture.
Return the mushroom mixture to the pan, add the milk, butter and flour. Slowly bring to the boil, stirring with a balloon whisk until the mixture boils and thickens. Season to taste then stir in half the cream.
Divide between bowls then serve with the remaining cream swirled in.