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Wild mushroom stoop
Wild mushroom stoop
added by River Cottage Veg Every Day!

As featured on River Cottage Veg TV series

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Prep time
  • 10 mins
Cook Time
  • 50 mins
  • 4
  • 50g Butter
  • 3tbs Olive oil
  • 3 Onions, finely chopped
  • 3 Carrots, finely chopped
  • 2 Celery stalks, finely chopped
  • 500g Mixed wild mushrooms, including hedgehog and beefsteak, thoroughly cleaned and sliced
  • 250g Portabella mushrooms, sliced
  • 5 Garlic cloves, finely chopped
  • 1.5l Mushroom stock
  • 1 handful parsley, finely chopped
  • 250ml Creme Fraiche
  • 1 bunch of dill, fronds removed and coarsely chopped

Heat half the butter and oil in a large pan over a medium heat, add the onions and let them sweat stirring occasionally until beginning to turn golden – 15-20 minutes.  Add the carrots and celery and cook, stirring occasionally, until softened.

In a large frying pan heat the remaining butter and oil and fry the mushrooms with some garlic, in batches if necessary.  Add the cooked mushrooms to the onion mix and pour over the stock and season, simmer uncovered for about 20 minutes.

Check the soup for seasoning and add parsley simmer for a further 10 minutes.

Mix the dill with crème fraiche and season with salt and pepper.

Serve the mushroom stoup with three root mash and a spoon of dill yogurt.

3 replies
Replied on

Shock is not the word, I served this mushroom stoup to my meat eating husband and he actually enjoyed!!!

Replied on

Hi. What is mushroom stock? Thanks

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