1 lb (450 g) open mushrooms, wiped
grated rind and juice of 7 lemon
1 garlic clove, skinned and crushed
salt and freshly ground pepper
1 level tsp (5 ml) dried thyme or 1 tbsp (15 ml) chopped fresh thyme
900 ml (1 1/2 pints) chicken stock
2/3 cup (150 ml) 1/4 pt fresh single cream
parsley sprigs to garnish
grated rind and juice of 7 lemon
1 garlic clove, skinned and crushed
salt and freshly ground pepper
1 level tsp (5 ml) dried thyme or 1 tbsp (15 ml) chopped fresh thyme
900 ml (1 1/2 pints) chicken stock
2/3 cup (150 ml) 1/4 pt fresh single cream
parsley sprigs to garnish
method
1. Reserve one or two mushrooms for garnish and roughly slice the rest. Put in a flat dish and marinate with lemon rind and juice, garlic, seasoning and herbs for several hours, turning occasionally.
2. In blender, puree the mushrooms and the marinade with the stock. Stir in the fresh cream and adjust seasoning.
3. Chill well before serving. Garnish with the remaining mushrooms, very finely sliced, and parsley sprigs.
2. In blender, puree the mushrooms and the marinade with the stock. Stir in the fresh cream and adjust seasoning.
3. Chill well before serving. Garnish with the remaining mushrooms, very finely sliced, and parsley sprigs.
serving amount
serves 6-8
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