Creamy Mushroom Soup with Grilled Garlic Mushroom & Cheese Sandwiches
Creamy mushroom soup ( without cream!)
2 onions, peeled and chopped
2 sticks celery, chopped
2 cloves garlic, chopped
200g peeled and diced potato
1 litre stock - chicken or vegetable
2 tablespoons rapeseed oil
Cook the onions, garlic and celery in 1 tablespoon of the oil, over a medium heat until golden and soft.
Add the stock and bring to the boil.
Add the potato and simmer until soft.
Heat half the remaining tablespoon of rapeseed oil in a frying pan.
Brush the mushrooms and slice.
When pan is smoking hot, add half the mushrooms and dot round half the butter in the pan.
Cook until golden and add to soup.
Repeat with remaining oil, butter and mushrooms.
Simmer for a further 10 minutes, blend and check seasoning.
Serve with a drizzle of crème fraiche and a few chopped chives.
Grilled Garlic Mushroom & Cheese Sandwiches
8 slices bloomer loaf
250g sliced mushrooms
1 tablespoon rapeseed oil
3 cloves garlic, sliced finely
Handful chopped parsley
100g grated mature cheddar
2 tablespoons crème fraiche
Melted butter or oil for brushing
Heat the half the oil in a large frying pan until smoking hot.
Add half the mushrooms and half the butter and garlic.
Cook until golden and place in a bowl.
Repeat with remaining mushrooms, garlic and butter.
Add the cheese, parsley and crème fraiche to the bowl and mix well.
Butter or brush one side of the bread with oil.
Place 4 butter side down on a board and spoon on the mushroom mixture.
Press the remaining bread on top, butter or oil side up.
Place on a frying or griddle pan over medium heat for 2 minutes each side or until golden.
Place on a tray in a 200oc oven for 5 minutes to finish.
You could add crispy bacon to the mix.
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