DON'T be put off by the title; this is a quick, easy, very tasty, and always impressive (if a little quirky) recipe and one I’d even go as far to say - luxurious! 

Preparation time: 5 minutes. Cooking time: 20 minutes. Oven Temp: 180C / 350F/ Gas Mark 4 Serves: 2 

Ingredients:

50g Greeba Farm’s award winning Greeba giant* - large white closed cup mushrooms 

50g Greeba Farm’s award winning portabello* mushrooms 

25g Isle of Man Creameries butter 

1 Tbsp. olive oil 

40g leeks (sliced) 

30-40g Manx potato 

75ml Isle of Man Creameries double cream 

150ml vegetable stock 

Ground mushroom (powder) made as per page 1 

Freshly ground black pepper 

Method:

1. Dice portabello and place in the baking tray with half the butter. Bake for 10 mins 

2. Peel and finely slice the potato and place in a pan. Add the vegetable stock and bring to the boil. Continue to cook until the potato is cooked. 

3. Whilst the potato is cooking - heat the rest of butter and olive oil in a pan on medium heat. Add leeks to the pan and sweat for 5 mins. 

4. Add mushrooms, season with black pepper and continue to sweat until cooked. 

5. When the potato is cooked add the double cream to the potato pan and bring to the boil. 

6. Add the cooked leek and mushrooms and blend on high using a hand blender until the consistency is smooth, velvety and frothy.

7. Ladle into cappuccino cups / glasses and sprinkle with the ground mushroom powder (see recipe) 

8. Serve with a rustic cheese, walnut and mushroom biscuit. 

Tip: This is great for a dinner party starter or just a lunchtime treat.

See also . . . Ground / crushed mushrooms

Teriyaki style mushrooms

Rustic Cheese, Walnut and Mushroom Biscuits