Mushroom Cashew Soup with Thyme Crumpets
For the soup:
- 800g portobellini or brown mushrooms (washed)
- 3 shallots (chopped or thinly sliced)
- 4 cloves of garlic (peeled and thinly sliced)
- 50g cashews (roasted)
- ½ tbsp salt
- ½ tbsp black pepper
- ½ tbsp. thyme
- 2 tbsp olive oil
- 50ml water
- 350ml – 400ml almond milk
For the thyme crumpets:
- 1 ¼ cup gluten free flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 flax egg (1tbsp ground flax and 3 tbsp water)
- 1 cup almond milk
- 1tsp apple cider vinegar
- 12 springs of fresh thyme
Brown the onions and garlic in the olive oil in a cast iron casserole on stove top.
Add the mushrooms and thyme and allow mushrooms to release water. Allow the water to evaporate.
Deglaze casserole with the 50ml of water and allow to reduce slightly.
Add salt, pepper, cashews and almond cream and cook for 10 minutes over medium heat. Taste and add extra seasoning as needed.
Add apple cider vinegar to almond milk and allow to stand for 2 minutes.
Sift all dry ingredients in medium bowl. Add almond milk mixture to dry ingredients and mix until completely combined.
Heat a teaspoon of olive oil in a non-stick pan. Spoon one tablespoon of batter per crumpet into a pan. Once bubbles start to appear on top of crumpet, place a sprig of fresh thyme on top of each crumpet and flip to cook for a further 2 minutes on the other side until cooked through.
Place crumpets on a paper towel to drain.
Serve warm with mushroom soup.
Recipe courtesy of Cupcake Richard.