Mushrooms! Who loves them? We all do! (well, I would have to say most people do apart from my two girls) But here's hoping that will change as they get older. Â
The reason why I want to talk about mushrooms this week. Â
First reason: as the rain has come this week, with it has come the mushrooms growing under our totara tree.Â
Second reason: for anyone wanting to know more about mushrooms and more so, growing your very own! We have a class coming up at the school which is all about that on the 14th of July. The last time we put on a mushroom class it was such an amazing day, I would recommend it for something to do that is totally different and if you have an interest in fungi!Â
EnjoyÂ
Lentil, mushroom soup with smoked butter garlic ciabatta (serves 6)Â
2 cups Puy lentilsÂ
1 litre vegetable stockÂ
2 white onions, finely slicedÂ
6 field mushrooms, slicedÂ
1 whole clove of garlicÂ
2 Tbsp oilÂ
1 tsp smoked paprikaÂ
½ tsp chilli powderÂ
1 tsp flakey saltÂ
freshly ground black pepperÂ
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Preheat the oven to 180*c and place the whole clove of garlic into a small pan and then in the oven. Roast for 15 minutes and remove to allow to cool.Â
Take a large pot and heat over a medium heat.Â
Start by adding the oil followed by the onions, mushrooms and sauté for a couple of minutes before adding the smoked paprika and chilli powder.Â
Rinse and drain the lentils, then add them to the pot along with the stock.Â
Take the garlic and squeeze out the cloves, crush and add ½ in to the soup and reserve the rest for the garlic bread.Â
Simmer until the lentils are just tender. Divide evenly between 6 soup bowls. Serve with the smoked garlic ciabatta bread.Â
Smoked Garlic ciabattaÂ
1 ciabatta baguetteÂ
125g unsalted butter, softenedÂ
½ of the roasted garlic bulbÂ
2 Tbsp chopped fennel frondsÂ
1 Tbsp chopped fresh thymeÂ
1 tsp of smoked flakey salt (order online from the Good from Scratch farm shop)Â
freshly ground black pepperÂ
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Cut the baguette into 4 equal pieces, then cut each piece in a cross pattern, taking care not to cut all the way through the baguette. Mix all the other ingredients until well blended. Butter each section of the baguette generously, wrap all the bread in tin foil and bake in the oven for 12 minutes.Â
Mike’s website – goodfromscratch.co.nzÂ
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