Sri Lankan Oyster Mushroom Curry
The one everybody makes first. Coconut milk, roasted curry powder, and mushrooms that hold their bite.
40 min · 4 serves · Easy
Easy · 40 min
Creamy Button Mushroom Soup
The rainy-evening standard, built on a proper browned base rather than a stock cube.
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
Method
- 1
Brown the mushrooms in butter in two batches until they are genuinely golden. This step is the entire flavour of the soup.
- 2
Set a handful aside for the top. Add the onion and garlic to the pan and soften.
- 3
Stir in the flour and cook it out for a minute, then add the stock gradually, stirring to keep it smooth.
- 4
Simmer twenty minutes, then blend about two-thirds of it and leave the rest with texture.
- 5
Stir in the cream off the heat. Top with the reserved mushrooms and far more pepper than feels reasonable.
More to cook this week
Seared Abalone 'Scallops'
Cross-cut king oyster stems, scored and seared in butter until they caramelise.
22 min · 2 serves · Easy
Shiitake and Ghee Rice
Dried shiitake, its soaking water, and rice. Three ingredients doing an enormous amount of work.
50 min · 6 serves · Easy