Rustic Mushroom Soup 🍄 Rich, earthy and ready in under 20 minutes. Finished with a splash of cream because eating well does not mean misery. Serves 4 You’ll need: 200g shiitake mushrooms 150g white beech mushrooms 200g button mushrooms 1 large onion 250g baby potatoes, chopped small 1 organic veg stock cube 1 litre boiling water 1 small sprig fresh rosemary (go gentle) 1 large bunch fresh parsley 50ml of single cream Salt and black pepper (be careful, soup over seasons fast) 2 tbsp olive oil Ho
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Arthur 🧒🏼 finds and identifies a common woodland mushroom that is edible, but has a tendency to make some people feel unwell. It’s the Clouded Agaric! 🍄‍🟫 🆔 Clitocybe nebularis, The Clouded Agaric #mushrooms #mushroomhunting #foraging #nature #foraged #naturelovers | The Grizzly Forager
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Arthur 🧒🏼 finds and identifies an awesome edible mushroom! The Chicken of the Woods! 🐓🌳🍄 Quite a rare find in the forest where we live (but common elsewhere), Chicken of the Woods, also called The Sulphur Polypore or Sulphur Shelf, is an easy to identify, edible bracket fungus that grows on dead or decaying wood. Found most commonly on Oak, but can also be found on Willow, Cherry, Chestnut and Yew. It is quite a popular culinary mushroom, mainly because it has a very appealing chicken-like
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Edgar William Kirby on Instagram: "My Spicy Cheddar Stuffed ‘Shroom Pops Servings: 2 (3 mushrooms per serving) Prep Time: 10 minutes Cook Time: 18–20 minutes Ingredients * 6 medium mushrooms, stalks removed * 6 pepperoni slices, finely diced * 6 sliced jalapeños, finely diced * 1 tablespoon semolina, divided between the mushrooms * 2 small cubes strong cheddar cheese (~10 g each), diced * Olive oil spray * Salt and pepper, to taste Method 1. Preheat the oven to 180°C / 350°F. 2. Remove the stalk
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