Mushroom minestrone

Mushroom minestrone

Complete Mushroom Book
Alastair Hendy

The famous Italian thick soup, or minestrone, uses all sorts of mixed vegetables, so I used mixed mushrooms instead to give a collection of flavours, textures and colours – a celebration of nature. This recipe is useful for when you come home with only a few specimens of each mushroom – or you could use cultivated ones. Some dried mushrooms can always come to the rescue if need be. For vegetarians, just omit the cubes of Parma ham and use vegetable stock.


Quantity Ingredient
1kg mixed wild mushrooms
1 onion, finely chopped
200g parma ham, diced
6 tablespoons olive oil
2 garlic cloves, finely chopped
5 fresh bay leaves
1 small sprig rosemary
3 tablespoons parsley, chopped
500ml Basic stock
300g cooked borlotti beans
6 slices good italian bread, toasted for bruschetta, (optional)
parmesan, freshly grated, (optional)
salt, to taste
pepper, to taste


  1. Clean and prepare the mushrooms as appropriate. You could use chicken of the woods, wood blewits, hedgehog fungus, chanterelles or ceps.
  2. Fry the onion and diced ham in the oil until the ham has taken on some colour, then add the garlic and herbs. Add the cleaned mushrooms and the stock and cook for 10 minutes. Add the cooked beans. Bring to the boil again, and cook for 3–4 minutes. Remove the bay leaves and rosemary, and season the soup.
  3. Put a toasted bruschetta in each soup bowl (if using), and pour the soup on top. Sprinkle with Parmesan if liked. Buon appetito!
wild food
Complete Mushroom Book
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