These common, highly-visible, mushrooms grow on wasteland and road verges. They have a fantastic flavour which works superbly in conjunction with spinach (or better still, nettle tips) . . .
These common mushrooms have a fantastic flavour, but many people are put off by the rather slimy texture. This soup recipe sidesteps the problem, coupling the rich taste of spinach with these lovely autumn mushrooms.
1 Medium onion (chopped)
1 Medium potato (diced)
1 clove Garlic
500g Fresh spinach (or nettle tips)
500g Shaggy ink caps
500 ml Chicken or vegetable stock
150ml Single cream
50g Butter
Salt and Pepper
Fry the potato and onion in the butter until soft. Then add the garlic, spinach and mushrooms, stirring for a few minutes before covering with stock. Simmer for five minutes then blend. Season to taste with salt and pepper. Serve with a swirl of cream.
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