Serves 4
INGREDIENTS
125g sliced mushrooms125g dried wild mushroomsmedium onion, diced.120g butter 1litre chicken stock1 litre beef stock2 tbsp toasted sesame seeds salt and pepper250 ml whipping cream1 slice of bread, diced and fried in oil and butter. METHOD
1. Slice the mushrooms.
2. Melt half the butter in a heavy bottomed pan and saute mushrooms and onion, without colouring,for 5 minutes.
3. Add sesame seeds and remaining butter.
4. Add the stock, dried (or fresh) wild mushrooms,salt and pepper.
5. Cook over a low heat for ten minutes, cool slightly and stir in the cream.
6. For a smooth texture, pass through a liquidiser.
7. Return to the pan and heat.
8. Place in a serving bowl, swirl in cream and sprinkle with chopped parsley and croutons.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here