MAGIC MUSHROOMS

As the seasons change, hunker down for autumn with these nourishing recipes, all with mushrooms as the star of the show

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SQUASH AND MUSHROOM SOUP WITH GRATED TRUFFLE AND CHESTNUTS

Serves 4

INGREDIENTS

• 750g/1lb 10oz squash, peeled, deseeded and cut into 2cm/3/4in dice

• 4 tbsp extra virgin olive oil, plus extra to serve

• 1 onion, finely diced

• 1 celery heart, finely chopped

• 4 garlic cloves, finely chopped

• 2 bay leaves

• 1 l/35fl oz vegetable or chicken stock

• 600g/1lb 5oz closed cap or large flat mushrooms, cut into 2cm/3/4in dice

• 100g/4oz cooked (peeled) chestnuts, finely chopped

• 1 small bunch of flat-leaf parsley, finely chopped

• Salt and freshly ground black pepper

• A few thin shavings of fresh truffle, or truffle oil, to serve (optional)

1. In a large frying pan, fry the squash in 1 tablespoon of the olive oil for 8-10 minutes until it is coloured and beginning to soften, then set aside.

2. Meanwhile, cook the onion and celery in a large saucepan with 2 tablespoons of the remaining olive oil for about 10 minutes until soft. Add the garlic and bay leaves, stir well and cook for 30 seconds until fragrant, then add the cooked squash to the pan. Add the stock and season to taste with salt, then simmer gently for 10 minutes until all the vegetables are tender.

3. Cook the mushrooms and chestnuts in the remaining olive oil in the large frying pan for 5-8 minutes until the liquid cooks away and they begin to sizzle in the oil. Season with salt and pepper and keep warm.

4. Remove the bay leaves and use a stick blender to partially blend the soup, leaving about half unblended, or transfer half the soup in batches to a blender and carefully blend. Return the blended soup to the pot if using a stand blender.

5. Reheat the soup, then stir through the mushrooms, chestnuts and parsley. Serve topped with the truffle or a drizzle of truffle oil, if using.