Crusty bread at the ready! We've got a delicious winter warmer for you...
This week's Charity Chomp is brought to you by Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.
To create this week's recipe, get some of your favourite mushrooms and some crusty bread for dipping.
500g mushrooms (any kind will do) sliced - put 250g to one side
One small onion peeled and sliced
Juice of ½ lemon
500ml chicken stock (stock cube is fine)
30g corn flour
50g pouring cream
Salt and pepper
Melt the butter in a pan over a medium heat, add half the mushrooms and the onions, cook until soft.
Add the stock, lemon juice, parsley, salt and pepper and simmer for five minutes.
Stir in the corn flour.
Remove from heat and carefully pour into a blender, blend until smooth.
Pour back into the pan, add the cream and remaining sliced mushrooms and cook over a medium heat for a further four minutes. Add extra seasoning to your taste.
Pour into bowls and serve. You can add a garnish such as chopped parsley and/or a swirl of cream. Serve with crusty bread.
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
Click HERE to give a 'tip' to BSK.
...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
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