I just hosted a little dinner party which I haven’t done in ages. It was nice to cook for friends again. Everyone seemed to really enjoy the mushroom soup (especially Celia), so here is rough recipe:
Mushroom Soup for Celia
Ingredients
600 g of mixed mushrooms (chanterelles or trompette de la mort would be lovely)
1 leek chopped
2 cloves of garlic chopped
a few sprigs of fresh flat-leaf parsley
one sprig of fresh thyme
olive oil
125 ml white or rosé wine
1 litres organic chicken or vegetable stock
30 grams dried cèpes/porcini mushrooms + 500 ml hot water
50 ml cream
50 ml milk
salt & pepper to taste
1 tbsp flour (optional)
Method
Put the dried mushrooms in 500 ml of boiled water, set aside to soak.
Brush the mushrooms clean, then slice.
Clean the leek, then slice but not too finely. Coarsely chop the garlic. Pick the thyme leaves and set aside a few sprigs of parsley including the stem.
Heat a splash of olive oil in a large pot over a medium heat, add the leek and cook until soft. Then add the mushrooms and season with a bit of salt. Cook gently until softened and most of the liquid is gone, then add the garlic and cook one minute more.
Add wine and let boil until reduced by half.
Add the thyme and parsley.
Add the soaked dried mushrooms and liquid to the pot (if there is any grit, best to run the liquid through a fine mesh).
Add the chicken or veg stock and bring to boil over a medium heat, turn the heat down to low and simmer for 15 minutes.
Season to taste with sea salt and black pepper, then blend with a stick blender until smooth.
Pour in the cream & milk, bring just back to the boil for a few minutes, then turn off the heat and adjust seasoning.
Note: if you want a thicker soup, you can add a bit of flour. If you choose to do this, add it right after the mushrooms and leeks are softened. Mix thoroughly and cook the flour for a few minutes before adding the wine. Continue as per the rest of the instructions after that.
Squash and Walnut Pasta
I am never happy with the end of summer. It truly is far too short and the loss of amazing produce is a heart break. So it’s time to bust out the autumn ingredients, and this pasta is comforting and delicious. If you can get your hands on in-season, fresh walnuts, even better. The best quality walnuts makes a big difference to the final product.
Ingredients
200 g orecchiette, shells or any shape pasta you like
3-4 tbsp olive oil
2 garlic cloves, finely diced
1 fresh chilli finely diced (or 1 tsp dry chilli)
Splash white wine
2 cups of cubed squash or pumpkin (roasted)
1 cup arugula
1/2 cup toasted walnuts, coarsely chopped
1/2 of a lemon, juiced
Salt and pepper to taste
Preparation
Toss cubed squash in 1-2 tbsp of olive oil and season with salt and pepper. Bake in a hot oven (225º C / 425º F) for about 40-50 minutes, until the squash is fork tender and gets nicely caramelized.
Cook pasta until al dente. Reserve 1/2 cup cooking liquid.
Heat 2 tbsp of olive oil in a sauté pan over medium heat. Gently cook garlic and fresh chilli for 1 minute. Add a splash of white wine and cook until reduced. Add squash into the pan with chilli and garlic.
Add drained pasta with a bit of cooking liquids and toss. Add arugula and walnuts and toss. Season to taste with salt and pepper, and lemon juice.
Serve with a generous topping of grated parmesan.
