Creamed porcini soup topped with panfried mushroom

Name: Coconut-milk omelette with marinated mushroom
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Starters & Light meals
Ingredients: king oyster mushrooms 120g,sweet soya sauce 4T,chopped coriander ½cup,Sea salt and freshly ground black pepper ,organic eggs 6,coconut milk 4T,olive oil 1T

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

1 T sage, roughly chopped
12 fresh porcini mushrooms, cut into chunks
3 cups good-quality chicken or vegetable stock
1 cup cream
1 T extra virgin olive oil

Method

In a large saucepan over a medium to high heat, melt the butter, then add the sage and 10 of the mushrooms and gently pan-fry until the latter are cooked through and fragrant. Add the stock and simmer for 10 minutes.

Remove from the heat and, using a stick blender, blend to a fine consistency. Slowly stir in the cream and place over a low heat to warm through, stirring occasionally.

In a separate frying pan, heat the olive oil and fry the last two mushrooms until slightly golden and cooked through.

Ladle the soup into four separate bowls and top with the chunky buttered mushroom. Serve immediately.

This is a test recipe

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