Oyster Mushroom Cream Soup (Serves 4)
Perfect for a warming lunch or dinner on a wintery day. Serve as an entrée or main, accompanied by fresh bread.
- 2 Onions chopped
- 300g Matariki Mushrooms Oyster Mushrooms chopped
- 2 cloves Garlic chopped
- Oil or Butter
- 2L Vegetable Stock
- 200ml Cream or Coconut Cream
Fry garlic, onions and mushroom in butter/oil until evenly light brown.
Add pepper and the marjoram and fry for a few seconds until the aroma is released and then pour the vegetable stock over it.
Add salt then bring to boil and simmer for 10 minutes.
Using a blending stick or blender, blend until just smooth (not too long).
Add coconut cream.
Stir gently over a low heat until incorporated and serve straight away.
More Oyster Mushroom Recipes
A delicious breakfast recipe that aims to keep the cooking time short using simple ingredients that don’t overwhelm the flavour of the mushrooms.
A delicious combination of Chicken paired with Oyster Mushrooms amongst a flavour medley of poatoes, sundried tomatoes and cabbage.
Delicious mushrooms on toast recipe for a scrumptious and healthy breakfast or snack – great for vegans!