Victorian Wineries

Ingredients

- 25 ml olive oil
- 70g butter
- 2 cloves of garlic
- Handful of sage leaves
- 1 onion finely chopped
- 6 field mushrooms washed & chopped
- 200g of wild mushrooms slippery jacks, pines etc
- 1 tbsp flour
- 50g dried mushrooms soaked in red wine with a pinch of sugar
- 500ml chicken stock
- 75g of your favourite mixed mushrooms to garnish
- 100ml lightly seasoned whipped cream flavoured 1 bunch of chopped sage & truffle oil

Method

1. Heat olive oil & butter over a moderate heat, add garlic, onions, sage
2. Cook gently for 5 mins add the mushrooms, flour stir well reduce heat
3. Add soaked dried mushrooms, chicken stock stir & cover with a lid
4. Cook for 10 mins, season, liquidise & pass
5. Sauté the mixed mushrooms season well & arrange in a soup plate top with a neat Quenelle/spoonful of sage cream pour the hot soup around
6. Serve with warm gougers optional

Gougère Ingredients: (makes 12)

- 35g diced butter
- 100ml water
- Pinch salt
- ½ tspn cayenne
- ½ tspn grated nutmeg
- 70g plain flour
- 2 eggs
- 60g Gruyere cheese finely grated


Method:
1. Pre heat oven to 220°C. Combine water with the butter, salt, cayenne & nutmeg, boil to a simmer remove from the heat, add flour all at once, mixing carefully, return to heat & stir until the mixture forms a paste & leaves the side of the pan.
2. Allow to cool slightly then whisk in the eggs one at a time, keep mixing until thick & glossy. Now add the grated cheese, mix to smooth once more, pipe or spoon the mixture onto a greased baking tray, sprinkle with Parmesan lower the temperature of the oven to 180°C & bake for 15 minutes, until golden.