Soups, sauces and preserves

Soups, sauces and preserves

By
Antonio Carluccio
Contains
18 recipes
Published by
Quadrille Publishing
ISBN
9781844000400
Photographer
Alastair Hendy

In this chapter, I give you recipes for soups, sauces, preserves and other basic preparations necessary for producing delicacies based on mushrooms. They use mostly cultivated mushrooms, which are highly sought after and many of which are produced in the Far East. These mushrooms are increasingly to be found in Oriental shops and good greengrocers. In this chapter, soups are very much to the fore, and all are very interesting and delicious. In Europe we use mushrooms in soups as well, but mainly in sauces and stews. The sauces here are basic, but do not forget about those hidden within recipes for pasta, fish and meat throughout the rest of the book. These are just as good, and may be used in many contexts. In fact, by combining various of my ideas or suggestions, you will probably be able to develop excellent new recipes. And last but not least, here you will find many ways of preserving your wild mushrooms.

Featured Recipes in this Chapter

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