Ingredients to serve 6:
450g shiitake mushrooms finely sliced
450g button mushrooms
¼ fresh lemon for juice
1 litre of stock (chicken or vegetable)
2 large garlic cloves crushed
2 sprigs of thyme
2 shallots peeled and finely chopped
1 tin of black truffles (60g+)
Truffle oil to taste
A drizzle of olive oil
Salt and freshly ground pepper
3 tbsp crème fraiche
Chopped chervil or parsley (for garnish)
1 fresh truffle
300g selection of wild mushrooms
1 shallot finely chopped
- First make a mushroom stock. To a large saucepan add the stock, chopped shiitake mushrooms, garlic and thyme and bring to the boil then simmer for 15 minutes.
- Chop the white mushrooms, place them in a bowl and toss them with the lemon juice. This gives them a little tang.
- Warm the olive oil in a medium nonstick pan, caramelise the shallots then add the button mushrooms and cook over high heat, stirring until golden brown. Season with salt and pepper.
- Add the mushrooms, tin of truffles and shallots to the stock and whisk in the crème fraiche.
- Puree the soup with a blender until smooth. Return to the saucepan to keep warm and season with salt and pepper and a dash of truffle oil if you like!
- To garnish, fry the mushrooms in a dollop of butter until they start to colour, add the shallots and garlic and continue to cook on a high heat until they are soft and sweet. Season to taste with salt and lots of pepper.
- To serve, ladle the soup into bowls. Garnish with the sautéed mushrooms, chervil and lashings of fresh truffle slices.
“Chef Tristan Welch trained under top chefs Gary Rhodes and Michel Roux Jr. He then worked at Le Gavroche and L'Arpège in Paris before becoming Head Chef at Glenapp Castle in Scotland, where he earned 3 AA rosettes and the Gordon Ramsay Scholarship Award. Returning to London, he led Petrus at The Berkeley to 2 Michelin stars. His relaunch of Launceston Place won Best Restaurant in London Time Out guide. A finalist on BBC2's Great British Menu, Welch is a frequent guest on TV shows and the Food Network.”