Cook the mushrooms in a hot frying pan with a little olive oil, seasoned with sea salt and black pepper. After around 10 minutes the mushrooms should be crispy and browned. Transfer the mushrooms ...

Considering that mushrooms mostly consist of water, making them into soup could yield overly watery results. Fortunately, ...

Add the mushrooms and sauté for a minute. Place a saucepan on the range and add the mushroom puree with milk and cream, add the seasoning and remove from heat. Then pour the soup in serving cups. Top ...

Add the shallots and carrot and fry gently for 5 minutes. Add all the mushrooms and most of the thyme and cook for 5–6 minutes. Add the garlic and fry for a further minute. Add the wine and ...