I love this time of year: pavements sparkling with frost, chilly evenings made for snuggling under a blanket with a good book, greengrocers brimming with autumnal bounty… It’s a time that calls for warming comfort food, and the latest recipe from Kym Grimshaw of On the Plate is just that. It’s packed with earthy mushrooms – my favourite of the season’s spoils – and it works brilliantly as both a lazy weekend brunch and an easy weeknight supper.
Here Kym has used wild mushrooms, which are at their very best at the moment, but a good mix of normal mushrooms works just as well. And if you want to add a little bit of extra indulgence, try grating a few shavings of Parmesan over the top.
Ingredients (serves two)
- Olive oil
- 250g mixed wild mushrooms
- 1 small red onion
- 150ml single cream
- 1/2 tsp smoked paprika
- Balsamic glaze and greens to serve (optional)
- Heat a pan to a medium-high heat while you prepare the mushrooms. Roughly chop any larger mushrooms, otherwise keep whole. Finely slice the onion.
- Add a drizzle of olive oil to the pan and soften the onion for five minutes or so, until translucent.
- Add the mushrooms to the pan and cook for another five minutes, stirring every now and again.
- Add the paprika, along with a good pinch of salt and pepper. Cook for one minute more, before adding the cream to the pan. Bring to a simmer.
- Serve on hot toasted ciabatta with a handful of micro-greens or parsley and plenty of balsamic glaze.
Kym will share another delicious recipe next month. In the meantime, there’s plenty more food inspiration over at On the Plate.
Photography by Kym Grimshaw