RECIPES FOR MUSHROOMS

MUSHROOM SOUP

8oz (450g) Organic Field Mushrooms, finely chopped
2 Medium Organic Onions, chopped
1 Tbsp Dry Sherry
1pt Vegetable Bouillon
Nutmeg
¼ pt single Organic Cream
2 oz The Dairy House Organic Butter
Sea Salt and Black Pepper

Melt the butter and add the onions, sweating until tender. Add the finely chopped field mushrooms and cook over a medium heat for 3-4 mins, stirring to avoid burning. Once mushrooms become tender add the sherry and continue to cook for 1 minute. The add the stock and allow to simmer for 35 mins. Puree the soup and season to taste. Add the single cream just prior to serving.

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STUFFED MUSHROOMS

4 Large Flat Organic Mushrooms, remove and chop stalks

1 Organic Onion, finely chopped

Handful of Chopped Fresh Organic Herbs

300g Breadcrumbs

3-4oz White Stilton with Apricots (or any preferred melting cheese)

Organic Extra Virgin Olive Oil

Preheat oven to 180C

Place Mushrooms top side down in a roasting tin, having oiled the tin first with olive oil.  Season the Mushrooms with salt and pepper.

Heat 2 Tbsp Olive Oil in a heavy bottomed pan or frying pan, add onions and sweat until tender then mix in mushroom stalks and cook for a further 1-2 mins.  Remove from the heat and mix in the breadcrumbs and herbs. Season to taste.

Fill the mushrooms with the breadcrumb mix and cover with slices of white stilton and then bake in the oven for 30 mins or until cheese has melted and mushrooms are tender.

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