Hughes Mushrooms

Mushroom soup with coriander cress

1.Remove  the stalks from the field mushrooms and, using a spoon, scrape away and discard the dark gills, then cut the mushrooms into slices about 5mm (1/4in) thick.

2. Place a large, heavy-based saucepan over a medium heat, pour in half the rapeseed oil, then add the shallots and garlic and cook for 1-2 minutes or until softened. Add the sliced mushrooms, season with salt and pepper, and cook for 3-4 minutes.

3.Stir in the lemon juice then pour in the stock, bring the boil, reduce the heat and simmer gently for 10 minutes.

4. Transfer the contents of the pan into a blender and whizz to a smooth puree – this should take a good 2-3 minutes. Pour back into the pan, add the cream and mix thoroughly. Gently warm over a low heat, then stir in the diced butter, adjust the seasoning, if needed, and keep warm on the hob.

5.Pour the remainder of the oil into a frying pan over a medium heat and sauté the mixed wild mushrooms for about 3 minutes or until cooked through, then season and set aside.

6.To serve, divide the cooked wild mushrooms between bowls, ladle over the soup and sprinkle with the chervil and coriander cress or micro salad leaves.


1kg (2lb 3oz) field mushrooms

100ml (3½fl oz) rapeseed oil

2 large shallots, peeled and chopped

2 cloves of garlic, peeled and chopped

Juice of ½ lemon

500 ml (18fl oz) chicken stock 

250ml (9fl oz) double cream

125g (4½oz) butter, diced

250g (9oz) mixed wild mushrooms (such as chanterelle, cep, tompette, girolle or oyster) 

5g (1/4oz) chervil, chopped

50g (2oz) coriander cress or micro salad leaves

Salt and black pepper