Photo: Wayne Venables
- 1 onion
- 1 carrot
- 1 celery heart
- 4 cloves garlic
- 4 tbsp of extra virgin olive oil
- 300g of oyster mushrooms
- 3-4 reconstituted dried porcini
- 2 litres of chicken or vegetable stock
- 1 bay leaf
- 1 sprig of fresh sage
- 1 handful of chopped parsley
- salt and pepper
- grated parmesan and bread, to serve
In a food processor, whizz a peeled onion and carrot, a trimmed celery heart and 4 cloves of garlic. Cut larger vegetables into smaller pieces before processing. Pulse until they are finely chopped.
Heat 4 tablespoons of extra virgin olive oil in a pot and add the vegetables, frying and stirring for 6-8 minutes. Add 300g of oyster mushrooms and 3 or 4 reconstituted dried porcini. Stir while cooking for another 5 minutes.
Add 2 litres of chicken or vegetable stock, a bay leaf, a sprig of fresh sage and a handful of chopped parsley. Bring to the boil and simmer for 30 minutes.
Season with salt and pepper and serve with grated parmesan and bread.
Makes enough for 6-8.
- Main Ingredients - Mushroom
- Cuisine - Italian
- Course - Starter/Entree