← Nouns Cooking · French

Ingredients

• 40 g Butter
• 1 Onion, chopped
• 2 cloves Garlic, crushed
• 600 g mixed mushrooms (button and chestnut), sliced
• 3 sprigs Thyme
• 900 ml vegetable stock
• 150 ml crème fraîche, plus extra to serve
• 1 tsp lemon juice (optional)
• salt and black pepper
• 1 handful Parsley, chopped

Method

1. Melt the butter in a large pan over medium heat and cook the onion for 5 min until soft. Add the garlic and cook for 1 minute.
2. Turn the heat up to medium-high, add the mushrooms and thyme leaves and cook for 10 min, stirring often. They will release water at first; keep going until it has evaporated and the mushrooms start to brown.
3. Set aside a few nice slices for the top. Pour in the stock, bring to the boil and simmer for 10 min.
4. Blend until smooth, then stir in the crème fraîche and warm through without boiling. Season and add a squeeze of lemon to lift the flavour.
5. Serve with a swirl of crème fraîche, the reserved mushrooms and a scattering of parsley.

Tips

• Browning the mushrooms well is where the flavour comes from, so do not rush that step.
• A handful of dried porcini, soaked and added with their strained liquid, makes it taste much more expensive.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Serious Eats