Parkvale Mushrooms
       
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Paarkvale La Button salad with tarragon dressing
Ingredients:

750 grams
Parkvale Gourmet Brown Mushrooms, chopped
4 cloves garlic, sliced
1/4 cup flour
Salt and pepper
1/4 cup salad oil
1.5 litres homemade chicken stock (or from a packet)
1/4 cup finely chopped parsley

A robust mushroom soup is something you should indulge in anytime, not just during the winter months. Thanks to the availability of Parkvale Gourmet Brown Mushrooms all year round and this delicious, easy to prepare recipe, you can enjoy this wonderful soup whenever you fancy.

Turn the oven to 200 deg Celsius. Place the mushrooms and garlic in a roasting pan, and sprinkle with flour, salt and pepper. Trickle with oil. Roast for 30 minutes until the mushrooms are dry and crusty and the flour is starting to brown. During the roasting, use a spatula to turn the mixture over a couple of times.

Transfer to a saucepan. Pour some of the stock into the roasting pan and put over heat to dissolve the brownings. Add this to the saucepan with the remaining stock. Bring to the boil, then simmer gently for thirty minutes until the soup is lightly thickened and dark brown. Taste for seasoning and add the parsley just before serving.

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Pepper and mushroom salad
Ingredients:
700 grams Parkvale Gourmet Brown flat and cup mushrooms sliced
45 grams butter
1 onion, chopped very finely
7 cloves of garlic, chopped finely
2 heaped tablespoons of flour
3/4 cup milk
700 ml Green Herb stock
300 ml tub of cream
salt and pepper
large bunch of parsley, leaves and stalk
large handful of fresh coriander, leaves and stalks
This deliciously light, yet creamy soup is perfect for lunch served with crackers and a glass of wine. Also fabulous served in the more traditional way, with fresh crusty bread or croutons.

Melt the butter in a large saucepan. Add the mushrooms, onion, garlic and cook, stirring for 4 minutes. Combine the flour and milk and stir into the above mixture. Cook for a further 1 minute. Stir in the stock. Season and add the chopped parsley and coriander. Simmer for 20 minutes.Cool for about 5 minutes and add all but 5 tablespoons of the cream. Heat soup through gently. Do not boil.

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Mushrooms are available at the Mushroom Farm at Parkvale about 4km east of Carterton.

7 Days 9a.m. to 12p.m.

For more information and mushroom recipe advice you can contact us here at:

Parkvale Mushrooms logo

Parkvale, RD 2, Carterton
Ph 06 379 8699
Fax 06 379 7207
office@parkvale.co.nz

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