Catherine Brown

Shaggy Ink Cap* (Vegetarian

Preparation info

  • 4–6

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1 lb (500 g) shaggy ink cap mushrooms or other wild mushrooms
  • 2 tablespoons

Method

Cooking

Clean the ink caps, discarding the stems, and chop finely. Heat the oil in a pan and sauté for 5–10 minutes. Add the chicken stock, or water for vegetarians. Bring to a gentle simmer and cook for 10 minutes (you may purée the soup at this point for a smoother result but it is not necessary).

Finishing and