I have tried many many different recipes and the one that works the best for me is the one I made this afternoon. I make a huge pot which has about 8 servings and freeze half of it in plastic containers in the freezer, it is great to take out in the morning and know that I have a delicious lunch ready when ever I dont have much time.
My recipe for 6-8 servings is as follows:
250g Chestnut Mushrooms
500g White Button Mushrooms
75ml Olive Oil
2 Medium Onions chopped
2 Crushed Garlic Cloves
2 Tablespoons Plain Flour
2 Vegetable Stock Cubes
1 Litre Just boiled from the kettle water
150ml white wine (nice that you would normally drink)
1 sprig fresh Thyme (leaves removed from the stalk)
200ml Double Cream
1 small diced potato
handful of fresh chopped parsley
salt and pepper to taste
Cooking takes about an hour with preparation & makes 6 - 8 bowls (depending on your bowl size)
Add the oil to a large sauce pan ( I use a LeCreusett large casserole pan) and add the potatoes, onions and garlic.Cover these and cook for about 8 minutes without letting them brown. Add all the sliced mushrooms and cook for 5 minutes stirring occasionally to stop them sticking to the bottom of the pan.
Sprinkle over the flour and stir for a minute, then slowly add the water and stock cubes along with the wine.
Simmer for 20 minutes, then using a hand blender, blend it until smooth and thick, then add the cream (you may not need it all) and gently heat adding a sprinkle of parsley and salt and pepper to your taste.
I portion this into containers straight away and once cooled pop it in the freezer, I have even been known to heat up a portion in a pan and allow it to reduce and thicken then pour it over a roasted chicken breast or pork chop and serve it with a jacket potato.
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