Childhood memories and fantastic British fare helped inspire Nigel Mendham's latest gourmet menu. Try one of his British Larder classics for yourself.
INGREDIENTS
(Serves 6)
1kg mushrooms, plus a selection of wild mushrooms to serve (most supermarkets stock these)
75g carrots
75g leeks
75g onion
40g flat leaf parsley
1tsp curry powder
1 bay leaf
1 sprig thyme
2L water
Salt and pepper
Fresh mushroom ravioli to serve (optional)
METHOD
Fine dice the vegetables and cook with the curry powder until soft. Add the herbs and water, and then simmer for 45 minutes.
Pass through a muslin cloth, and then return to the heat and reduce to 380ml. Check seasoning.
Cook your wild mushrooms (sauteeing for around eight minutes should do it).
Serve the consomme in dishes with the wild mushrooms. To make the dish heartier, add some fresh ravioli.
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