Presentation By Food Stylist
Adapted by The complete Mushroom Cookbook, By Steven Wheeler
French Onion and Morel Soup, Serves 4
4 tbsp unsalted butter, plus extra for spreading
2-8 oz/ ½- 3 cups wild mushrooms such as hen the woods,
honey mushrooms, chanterelles, winter chanterelles, ceps,
trimmed and sliced
12 oz/ 3½ cups cremini mushrooms, trimmed and sliced
⅔ heavy cream
1 tbsp of Dehydr8 Vinegar
3 tbsp chopped fresh tarragon
4 slices brown or white bread
1 Melt the in a large nonstick frying pan, add the shallots and sauté over a gentle heat until they are soft, without letting them colour.
2 Add your chosen mushroom and cook over a moderate heat to soften. Add the cream and tarragon increase the heat and cook until thick and creamy.
3 Toast the bread and spread with butter. Spoon over the mushroom mixture and serve at once.