Vegetarian recipe ideas
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Heat the oven to 180C/160C/gas 4. Melt the butter in a large, wide, frying pan over a medium heat. Gently fry the dried mushrooms, shallots and thyme for 4-5 mins or until softened. Pour in the wine and gently simmer for 1-2 mins to deglaze but only slightly reduce. Stir in the milk and cream and gently simmer for 10 mins, before straining through a fine sieve, discarding the solids. Add the pepper, vinegar and a good pinch of salt or more to taste to the soup.
While the soup cooks, start on the garnishes. Cut ⅔ of the cauliflower into smaller florets. Toss with the oil, season and transfer to a small baking tray. Roast for 15 mins until soft and golden. Slice the rest of the cauliflower thinly using a mandoline and submerge in iced water before serving. Meanwhile, roughly chop the mushrooms. Melt the butter in another large frying pan over a medium-high heat. Fry the mushrooms, stirring, until deeply golden. Season and set aside.
Divide the soup between four serving bowls. Drain and thoroughly dry the cauliflower slices, then use to garnish the soup along with the fried mushrooms and roasted cauliflower, nuts and cress.
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