Delicious UK – (10)October 2019

42 deliciousmagazine.co.uk

Chestnutmushroom and

redwinesoup

SERVES4.HANDS-ON TIME 30 MIN, SIMMERING

TIME 10 MIN

MAKE

AHEAD

Maketotheendofstep2,then

cool,coverandkeepinthefridge,

orfreezeincontainersforupto

2 monthsanddefrostovernightinthe

fridge. Serve the soup as in step 3.

• 40gunsaltedbutter


• 1 tbsplightoliveoil


• 4 shallots,finelychopped


• 700gchestnutmushrooms(orusea
  selectionofyourfavourites),sliced


• 3 freshthymesprigs,plusextra to serve


• 3 garliccloves,crushed


• 500mlredwine


• 500mlvegetablestock


• 100mldoublecream


• Toasted pine nuts to serve (optional)

YOU’LLALSONEED...

• Stick blender

1 Heatthebutterandoilina largedeep

fryingpanovera mediumheat.Addthe

shallotsandmushroomsandfryfor5-6

minutesuntilstartingtosoften.Increase

theheattohigh,thenfryfor 10 minutes

moreuntilgolden.Removea large

spoonfulandsetasideforthegarnish.

2 Addthethymesprigsandgarlictothe

remainingmushroomsinthepanand

stir-fryfor1-2minutes.Pourinthewine

andbubbleovera highheatuntilreduced

bytwothirds.Addthevegetablestock,

bringbacktoa fastsimmer,thenleave

tobubblegentlyfor8-10minutes.Take

offtheheatandleavetocoolslightly.

Usea stickblendertowhizzthe soup

to a smooth consistency.

3 Toserve,putthesoupbackontheheat

untilpipinghot,thenstirinthecreamand

seasontotastewithsaltandpepper.Ladle

into4 warmedbowls,thenscatterwiththe

reservedmushrooms,a fewthyme leaves

andthepinenuts,if using.

PERSERVING353kcals,24.8gfat(14g

saturated),5.7gprotein,2.5gcarbs

(2gsugars),0.1gsalt,1.9gfibre

WINEEDITOR’SCHOICESmoothred

burgundyisthebestmatchforthisrich

soup – use it in the recipe too, if you can.

Chanterellepizzabianca

SERVES6.HANDS-ONTIME 30 MIN,OVEN TIME

30 MIN, PLUS RISING AND PROVING

MAKE

AHEAD

Makethedoughtotheendof

step2 upto 24 hoursahead,then

keepcoveredinthefridgetoprove

overnight.Bringbacktoroomtemperature

anhourbeforecontinuingwithstep3.

FOOD

TEAM’S

TIP

Ifyoucan’tgetholdofchanterelles,

useanyroughlytornorsliced

mushrooms instead.

FORTHEDOUGH

• 375g‘00’flour,plusextrafordusting


• 1 tspfast-actiondriedyeast


• 1½tspfineseasalt


• 200mllukewarmwater


• 3 tbsp olive oil, plus extra for greasing

FORTHETOPPING

• 200gcrèmefraîche


• 2 tspwhitewinevinegarorlemon juice


• 1 tbspextra-virginoliveoil


• 1 smallgarlicclove,crushed


• 1 tspfineseasalt


• 300gchanterelle mushrooms
  (seetip)


• 90gparmesanorvegetarian alternative,
  freshly grated
  
  
  • A feworegano sprigs, plus extra
    toserve
  
  
  • Herboilorextra-virgin olive oil
    to serve (optional)
  
  
  
  

YOU’LLALSONEED...

• 2-3 baking sheets

1 Startbymakingthepizzadough.Putthe

flourina largemixingbowl,sprinklethe

yeastononesideandthesaltontheother,

thenmixuntilcombined.Mixthewaterand

oilina jug,thenmakea wellinthecentre

ofthedryingredientsandpourintheliquid.

2 Usinga dinnerknife,mixuntilcombined,

thenturnoutontoa lightlyflouredsurface

andkneadfor5 minutesuntilsmoothand

elastic.Lightlyoilthemixingbowl,return

thedoughtoit andcoverwithlightlyoiled

clingfilm.Setasidefor1-2hoursuntil

doubledinsize(seeMakeAhead).

3 Heattheovento260°C/240°Cfan/gas 10

(orashighasit willgo)with2 bakingsheets

insidetoheatup.Oncethedoughhasrisen,

kneadonceortwiceto‘knockit back’

(removeanylargeairbubbles),thendivide

into6 equalpieces.Shapeeachpieceinto

a ball,thenputthedoughballsona baking

sheet,coverwithlightlyoiledclingfilm

andleavetoprovefor 20 minutes.

4 Meanwhile,stirtogetherthecrème

fraîche,whitewinevinegar/lemonjuice,

extra-virginoliveoil,crushedgarlicand

salt.Seasonwitha grindingofblackpepper.

5 Stretchorrolloutthedoughballsto

rough20cmovalsandtransfertoa piece

ofbakingpaper.Spreadwitha few

spoonfulsofthecrèmefraîchemixture,

leavinga 1-2cmborder.Topwithsomeof

themushrooms,gratedparmesan(or

alternative),a feworeganosprigs and

freshlygroundblackpepper.

6 Slide2 pizzasata timeontothehot

bakingsheets,usingthebakingpaper

oranotherbakingsheettohelp.Bake

for8-10minutesuntilcrispandgolden.

Repeatwiththeremainingdoughand

toppings,bakingasbefore.Scatterthe

pizzaswitha fewextraoreganoleaves,

thenservewitha drizzleofherbor

extra-virginoliveoil,if youlike.

PERSERVING494kcals,26.1gfat(13.3g

saturated),13.9gprotein,49.3gcarbs

(1.3gsugars),2.3gsalt,2.9gfibre

WINEEDITOR’SCHOICEA simplecherry-

ripechiantiormontepulciano d’abruzzo

is a great match here. ADAPTED FROM RECIPES BY VERONIKA MOEN. PHOTOGRAPHS: LINE DAMMEN/TAVERNE AGENCY. STYLING: VERONIKA MOEN