Mushrooms are one of nature’s most versatile ingredients. They can be delicious, healthy, and even spiritual. They can also be one of the most satisfying side dishes you will ever taste with this quick and easy recipe from Gordon Ramsay.
Gordon Ramsay is a world-class chef who specializes in Indian cuisine, French provincial cooking, Thai cooking, Italian dishes and British food. One of his specialties is mushroom soup — he actually has 3 recipes on his website for the dish! This particular recipe is a vegan variation so it’s perfect for those who want to stay healthy without compromising on flavor or texture..
You will need:
500g Mushrooms (Gordon recommends Porcini’s, but any variety will do)
300ml Vegetable Stock – “I like to use vegetable stock for soups because it doesn’t overpower the delicate flavour of the porcini mushrooms” says Gordon. However, you can use chicken or beef broth if that is your preference.
2 Garlic Cloves, Chopped finely. To save time, Gordon recommends using garlic purée instead of fresh garlic cloves.
3 tbsp Olive Oil or Vegetable Oil for frying.
Salt & Pepper to taste
1/2 bunch of Fresh Spinach, Chopped finely. Alternatively you can use shaved parmesan cheese instead. (Gordon recommends using the finest organic parmesan you can find.) If you are vegetarian and don’t want to consume cheese, he suggests “dill pickle and caper salad” as a substitute. “You can still have a great soup with just spinach and olive oil.”
Portion Control: If you are having any guests over for dinner then this is a good recipe to make in advance so that it has time to cool down afterwards before serving.
1. Cook the mushrooms in a heavy-based pan with the olive oil until they are slightly browned and softened.
2. Add the chopped garlic, spinach and vegetable stock to the pan and simmer for 5 minutes or so until everything is combined. Season to taste with salt and pepper and serve immediately. (Don’t worry if you forget to add salt before your guests come over, because its wonderfully delicious regardless).
Note: Gordon Ramsay used to be a chef for over 15 years before he became a popular tv personality. He has his own website where you can find hundreds of recipes and tips on cooking.
Want more? Check out our articles on Gordon Ramsay’s Shrimp Noodle Soup Recipe and Beef Wellington Entree Recipe!
Q & A
How does Gordon Ramsay clean mushrooms?
#Refrigerate for up to a week.
#Wipe clean with a damp cloth.
#Cut into desired shapes.
#Dry well before frying in hot oil until golden brown and crisp – this takes approximately five minutes per batch.
#Remove from the pan and drain on kitchen paper before setting aside – this is critical as it will stop the mushrooms from soaking up any excess fat.
#Slice the stem off and discard.
#Serve with your favorite bread, toast or baguette.
What kind of mushrooms are in cream of mushroom soup?
#Portobello – these are large, bowling-ball shaped mushrooms.
#White Button – these are tiny and white, with a mild flavor.
#Creminis – These come in many colors, including white, yellow and brown. Their flavor is somewhat more robust than a button mushroom.
How many calories are in a cup of mushroom soup?
#A cup of plain, unsweetened cream of mushroom soup has only 25 calories in it.
How much does mushroom soup cost?
#Prices for half pints (10 fl oz) range from just under $1 to $2 at the store I go to, depending on brand and where you live.
What is the best kind of mushrooms to grill?
#Choose portobello or portabella if you can.
Should you wash field mushrooms?
If you are going to use them in a recipe, such as Mushroom and Sausage Stuffing or Stuffed Mushrooms, wash thoroughly first.
Why do chefs peel mushrooms?
#It makes them easier to cut and also makes the process faster.
#They have less calcium than other mushrooms, and when you cook them, they become soft and soaked in water, which causes them to shrink.
#It is important not to tear out the gills as this will cause the mushrooms to shrivel.
How do you make a good mushroom soup?
#Use fresh wild mushrooms (chanterelles, morels or porcini) as these are best. Do not use field mushrooms or portabella – these will turn into mush!
Infuse the flavor of fresh oregano into the stock with 2 teaspoons of dried oregano in 1 cup of hot water for 10 minutes.
What are some substitute or alternative ingredients?
mushrooms, fresh mushrooms, wild mushrooms, shiitake mushrooms, milk, unsweetened almond milk, coconut milk, pea protein milk, plant-based milk, milk with crème, milk sherry vinegar, chicken stock, leaf stock chicken, vegetable stock, hot ham stock, unsalted butter garlic, butter garlic medium, mushrooms in butter, lemon juice salt, truffle-infused olive oil, olive oil unsalted, black pepper, pepper crème fraiche, black pepper crème, fresh thyme, sprigs of thyme, thyme leaves