Vegetarian recipe ideas
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To make the pickled mushrooms, heat the white wine vinegar and caster sugar in a small pan with a pinch of salt until the sugar dissolves. Remove from the heat and add 50ml of water. Cool to room temperature, add the mushroom mix and leave to pickle while you make the soup.
Put the dried porcini mushrooms in a bowl and cover with boiling water. Heat the butter and oil in a large pan and, once the butter is foaming, add the chestnut mushrooms. Cook on a high heat for 10 minutes or until all the water has evaporated and the mushrooms are a deep golden brown.
Reduce the heat and add the onion, garlic, thyme leaves and a pinch of salt, and fry for 3-4 minutes until soft. Strain the porcinis (to remove any grit), add to the pan with the strained porcini liquid and chicken stock, and simmer for 15 minutes. Remove from the heat and stir through the double cream. Put the soup in a blender or food processor and blend until smooth. Serve the drained pickled mushrooms on top of the soup.
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