Shroomami stoup from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 54) by Hugh Fearnley-Whittingstall

  • celery
  • tinned green lentils
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute portobello, chestnut, shiitake, or oyster mushrooms for open-cap mushrooms; onions for shallots; celeriac for celery; Puy lentils for green lentils; and chicken stock for vegetable stock.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sunflower and oat cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute portobello, chestnut, shiitake, or oyster mushrooms for open-cap mushrooms; onions for shallots; celeriac for celery; Puy lentils for green lentils; and chicken stock for vegetable stock.

  • Eleanorconroy on September 24, 2024

    I was attracted to this recipe for the idea of using half as soup and half as gravy. The soup was ok, but it absolutely doesn't work as a gravy!

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