PREPARATION

Place mushrooms in a bowl and and rinse thoroughly. Finely chop.
Melt the butter in a large frying pan. Add the shallot and garlic and stir once or twice
Add the shitake/white mushrooms and cook for 4-5 minutes.
Add the cèpes and cook for an additional 3 minutes.
Slowly add the wine and cook while stirring constantly for 2 minutes.
Add the cream and cook, stirring, an additional 2 minutes. Stir in the salt and pepper, remove from heat and allow to cool 20 minutes.
Preheat oven to 375°F. Bring the crust to room temperature as instructed on the package.
When the pie crust is ready, remove from plastic and unfold. Using a 2-1/4-inch, fluted, round biscuit cutter or cookie cutter, cut out 24 rounds.
Fit the rounds into 1-3/4-inch muffin tins, pressing to fit. Fill each with a tablespoon of the mushrooms and top each with about 1 teaspoon of the goat cheese.
Bake 20-25 minutes or until the edges are lightly browned.
Allow to cool for 5 minutes in the pan, then remove and serve immediately.

PREPARATION

Preheat the oven to 400 degrees
Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender – the roasted fennel is the base of the soup, so it’s important the flesh is soft enough to be cut with a spoon.
In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they brown. Remove about 1 cup of the mixture to save as a garnish for the soup.
Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.
To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.

PREPARATION

Clean the mushrooms and slice
Heat the oil in a non-stick pan, add the mushrooms and fry over a hot flame, stirring constantly with a wooden spoon, until all the liquid has evaporated from them.
Add the salt and pepper and drain
Place back in the frying pan, add the garlic, shallots and the chilli and parlsley, finely chopped.
Cook for a further 5 to 10 minutes until brown, and add more chopped parsley just before serving.