All posts tagged: Mushrooms

Homemade cream of mushroom soup

Funny things happen once you find yourself stuck at home with a sore throat and the battle for Middle Earth unrolling in the background. It got me thinking that Hobbits, too, have a great passion for good food, surpassing even the greediest likings of Big People. Particularly, J.R.R. Tolkien’s small & homey people love mushrooms. Do you remember – when they have set off on their epic-journey-quest, firstly,  they shortcuted through a field of mushrooms? :) Sam: Trust a Brandybuck and a Took. Merry: What? That was just a detour, a shortcut. Sam: Shortcut to what? Pippin: Mushrooms! As it happens, though, I am not a hobbit (my husband especially is happy about me not having hobbit feet), I share the everlasting love for mushrooms. We both do. Making a cosy warming bowl of this delicious soup was a great way to continue adventure with Frodo&Sam out of  the TV screen and keeping our bellies nicely full. This full of earthy mushroom flavours soup is fairly quick and easy to make. A delightful dish, I am happy to revisit regularly. Try it with dinner today! Homemade …

Bursting with beautiful earthy flavours wild mushroom soup

It is official! Lady autumn is here. Bursting with all varieties of gold, yellow and red. It seems that nature had been saving up all year for this grand finale. I love autumn for the smell of fresh apples, for the joyful colors of squash, and most of all, for the treasures of the forest. Yes! Since I was a kid, my family went for mushroom picking and for me, it always was sort of a game, to spot as many caps as possible, to fill the basket first. But what to do with all the catch? There is a great variety of recipes involving wild mushrooms, including this one. Coming from the old times and perfected by me for easy-to-follow recipe, this simple yet delicious fusion can be served as a aromatic appetizer or as a full-sophisticated dish. Rich and creamy wild mushroom soup has a great character and will definitely tickle your taste buds. Before starting juggling the pots, a natural question arises – What’s the best way of handling the mushrooms? Well, …

Autumn on a plate: simple fried eggs with a touch of chives

Delicious autumn! When every leaf looks like a flower! These are the last days of summer in the UK,  mellow sunlight makes me want to go out and soak in every single ray. Spending some time in the countryside is a great way of welcoming autumn, enjoying yet still warm weather and celebrating time of the harvest. Autumn is a truly magical season. Fascinating golden leaves and hiding wild mushrooms, curious hare dashing through the meadow and calm clouds of sheep. An idyllic picture. To immerse oneself with nature even more you can try cooking over an open fire. Glowing red flames and smoky ambers invite to get all creative and venture for a whole new cooking challenge. As for me, from the moment I saw it,  I was completely drawn for more refined but yet very homely and appealing way of cooking – on a wood-fire ESSE cooker. It is very elegant and also wise-designed cooking stove, I simply couldn’t miss my chance! With a excitement of a five-year-old, I was throwing logs into the furnace …

Heavenly mushroom and zucchini omelette

Each and every one of us have their own little favourite thing to do, something which we always look forward to. For a number of years, for me such thing is a Sunday morning “royal” breakfast. It is not just a regular meal, it is rather a time-spending when you can slow down and relax, prepare something amazing and share it with your family and friends. And today’s the star of the table is this beautiful mushroom&zucchini omelette. Elegant and easy-to-make, it will make a great entrance for any lavish breakfast table. You would need: 8 eggs 300 g of zucchini, cubed 150 g of button mushrooms, sliced 50 g of parmigiana cheese, grated 150 g of mozzarella or feta cheese, sliced 2 medium onions, chopped Some salt and pepper (to taste) Some olive oil DIRECTIONS: Start off with slicing zucchini into a small cubes, chopping the onions and mushrooms Heat the oil in non stick pan, add the vegetables and cook until they are soft and start turning golden. Season with salt and pepper to your taste.  In a large bowl, …

Champignon très spécial

Always classy, easy to make, gorgeous and great starter for any party! Even if you think you don’t like mushrooms, you still should give these a try – it’s absolute deliciousness in a bite-size cup simply melting in your mouth. To rock the party, you would need: 24 medium white button mushrooms, cleaned and stems reserved 1/2 cup of cream cheese Some Camembert cheese, cut into slices 2 tbsp. of extra-virgin olive oil, plus more for the baking sheet Half of large onion, finely chopped 1 cloves of garlic, minced Salt and freshly ground black pepper Almonds for decoration (optional) DIRECTIONS: Start with preheating oven to 180 C and lightly oil a baking sheet. After that, hands on the mushrooms, remove stems and chop them finely. Bake just the mushroom caps, stem-side down, until tender, around 10 minutes. Meanwhile, take a medium skillet and sauté onion and garlic in olive oil, add some chopped mushrooms, salt and freshly ground black pepper, cook until tender. Stir in some cream cheese and mix until thorough. At this point , …