Creamy Truffle Mushroom Soup & Cheese Toasties Recipe

Mushroom Soup & Cheese Toasties

Adapted from chef Matt Wells from Ballandean Winery

• 1.5 kgs portobello mushrooms

• 2x brown onions

• 4 garlic cloves

• 1 tablespoon truffle tapenade

• 600ml cream (I used Philadelphia cream for cooking)

• 400ml milk

• 20ml oil

• salt (I used Tetsuya's truffle salt to add more truffle flavour)

Step 1 - Dice onion and garlic and sweat in a large pot on low heat until softened and golden brown.

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Step 2 - Add broken mushroom pieces (I just broke them by hand over the pot). Cook on medium heat until moisture in released.

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Step 3 - Add truffle tapenade and cook for 2-3 minutes. Add milk and cream and simmer for 45 minutes.

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Step 4 - Blend in small batches to get a smooth and silky soup. Season with salt and serve.

Cheese toasties

This isn't really a recipe, I mean I'm sure you all know how to make a cheese toastie but once I pan fried them I never toasted them again.

• 2 slices of sourdough bread per person (you can use regular sandwich bread too)

• 1-2 tablespoons of softened butter per person

• Cheese to cover the bread

• a little oil for frying

Step 1 - Heat oil in a frypan on medium heat and in the meantime, butter the bread on the outside as this is the side that will be touching the frypan. Fry the sandwich until golden and then carefully flip over and fry the other side-if you're lucky there will be some holes in the sourdough where the cheese will ooze out. Slice in half and serve immediately with the soup. Or late at night by itself for a lovely supper. Treadmill tomorrow.

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