Mushroom and Hazelnut Broth

Ingredients

  • 2 tsp olive oil 
  • 150g chestnut mushrooms + 10g for a garnish 
  • 20 whole hazelnuts 
  • 250mls reduced salt vegetable stock 
  • Black pepper 
  • Chopped fresh parsley for garnish
 

Preparation time: 5 minutes
Cooking time: 25 minutes

Serves: 1

Nutrition: Per serving
Energy
250 Kcal
Fat
21g
Saturates
2.2g
Sugars
1.2g
Salt
0.05g

Hazelnuts work beautifully with nutty chestnut mushrooms and add a creamy texture without adding any cream, making this recipe fabulous for vegans and those who avoid dairy.

Ingredients

  • 2 tsp olive oil 
  • 150g chestnut mushrooms + 10g for a garnish 
  • 20 whole hazelnuts 
  • 250mls reduced salt vegetable stock 
  • Black pepper 
  • Chopped fresh parsley for garnish

Method

  1. Clean and slice the mushrooms. Cook gently in a saucepan in the olive oil until soft, about 5-10 minutes. Reserve 3-4 slices for garnish.
  2. Add the hazelnuts and stock to the pan and season with ground black pepper.  
  3. Simmer for 10-15 minutes. 
  4. Allow to cool and puree. 
  5. Reheat and serve garnished with sliced mushrooms and chopped parsley 

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