Ingredients

Ingredients For the soup

• 1kg/2lb 2oz wide-cap flat mushrooms

• 3 tbsp olive oil

• 3 large shallots, chopped

• 2 garlic cloves, sliced

• salt and freshly ground black pepper

• ½ lemon, juice only

• 1 litre/1¾ pints hot vegetable or chicken stock

• 250ml/9fl oz double cream

• 150g/5oz unsalted butter, cubed (optional)

For the red mullet and mushrooms

• 6 tbsp olive oil

• 100g/3½oz mixed wild mushrooms

• salt and freshly ground black pepper

• 4 small fillets fresh red mullet, de-scaled and boned

For the shallot herb crème fraîche

• 75ml/2½fl oz crème fraîche

• 2 shallots, finely chopped

• 1 sprig fresh chervil, chopped

• 1 sprig fresh tarragon, chopped

• 1 sprig fresh coriander, chopped

• few chives, chopped

• salt and freshly ground black pepper

• few drops lemon juice

To serve

• drizzle extra virgin olive oil

Description

Recipe Uses 1kg/2lb 2oz Wide-cap Flat Mushrooms, 3 Tbsp Olive Oil, 3 Large Shallots, Chopped, 2 Garlic Cloves, Sliced, Salt And Freshly Ground Black...

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