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Receta Roast Mushroom Soup With Horseradish And Goats Cheese
by Global Cookbook

Roast Mushroom Soup With Horseradish And Goats Cheese
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Ingredientes

  •   x mm fresh horseradish root peeled and very finely grated (or possibly 1 tbsp creamed horseradish from a jar)
  • 1/2 Tbsp. cider vinegar or possibly lemon juice 150g soft goat's cheese
  • 3 Tbsp. creme fraiche Sea salt and pepper
  • 500 gm mediumcap field or possibly chestnut
  •     mushrooms stem ends trimmed
  • 6 x shallots cut into eighths
  • 1 clv garlic crushed
  • 4 sprg thyme
  • 4 Tbsp. extra virgin olive oil
  • 1 lt chicken or possibly vegetable stock

Direcciones

  1. Preheat the oven to 190C/375F/Gas Mark 5.
  2. Mix the grated horseradish with the vinegar then beat in the cheese and 1 tbsp of the creme fraiche and season with salt and pepper.
  3. Refrigeratetill needed.
  4. Next in a large roasting pan toss together the mushrooms sliced shallots garlic thyme extra virgin olive oil with a smattering of sea salt and a few twists of pepper. Spread everything over the pan with your hands so which the mushroom gills face upwards.
  5. Roast in the oven for about 10 min till the mushrooms and onions are just cooked.
  6. Pour the stock into the roasting pan
  7. (or possibly transfer everything to a saucepan) and simmer on the hob for about 5 min then blend in batches in a processor till smooth but still flecked.
  8. Stir in the remaining creme fraiche and reheat thoroughly before serving.
  9. Top each bowl with a good blob of the horseradish cheese.
  10. Serves 4
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