Paul Ainsworth served up Bello Wild Mushroom Soup with Crisp St Ewe Hen’s Egg and Crostini on James Martin’s Saturday Morning.
The ingredients for the soup are: 750g flat cap mushrooms sliced, 3 large shallots sliced thin, 4 garlic cloves, 5 thyme sprigs picked, 1 bay leaf, 250g butter, 570ml milk, 570ml chicken or vegetable stock, 50g crème fraiche, Salt for seasoning.
For the crispy hen’s egg: 4 rich yolk St Ewe eggs, 100ml malt vinegar, 100g seasoned flour, 200g panko breadcrumbs, 4 egg whites lightly broken with a whisk, Iced water, Fine salt and sea salt flakes.
For the wild mushroom crostini: 2 slices wholemeal sourdough or any good toasting bread, Extra virgin olive oil, 2 cloves garlic finely grated, 1 shallot finely diced, 10g diced tarragon, 10g chopped flat leaf parsley, 400g cleaned mixed wild mushrooms, 30g unsalted butter, Salt and pepper for seasoning.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.