Every time I cook mushrooms I think about my mother. She used to cook them, when I was a little girl, with the garlic and the parsley … they smelled so good to me.

Now I use them for many preparations: risotto, veg balls, delicious vegetarian lasagna. I like so much mushroom’s cream that have a pleasant texture and an elegant look. I’ve decided to give you here this version enriched with a pinch of chopped parsley and toasted hazelnuts.


  • Champignon mushrooms 17,6 oz
  • ¼ of onion
  • 2 medium potatoes peeled and coarsley shredded
  • 5 parsley twigs
  • 1 carrot, 1 stem of celery, 1 onion for the vegetable broth
  • one coffeespoon of curcuma
  • 1 clove of garlic
  • extra virgin olive oil
  • ½ glass of white wine
  • 4 tablespoons of soia cream
  • a handful of toasted hazelnuts


  1. Prepare a vegetable broth with 1 carrot, 1 stem of celery and 1 onion
  2. Clean the mushrooms and chop them roughly
  3. Chop up the onion
  4. Heat a pot with 2 tablespoon of extra virgin olive oil. Add 1 clove of garlic and the onion: cook and stir until soften
  5. Add the mushrooms: cook and stir for 2 minutes
  6. Add the white wine and cook until liquid has evaporated
  7. Discard the garlic, add the curcuma and the potatoes
  8. Cover with broth and cook for 30 minutes
  9. Now you can chop up the parsley and the hazelnuts               
  10. When the soup is ready, add salt as you like and blend; you have to obtain a very smoothy cream
  11. Serve with some soia cream, the parsley and the hazelnuts