You will need

• 25g/1oz butter
• 350g/12oz mushrooms, sliced
• 25g/1oz ground hazelnuts
• 425ml/3/4pt vegetable stock
• pinch of grated nutmeg
• seasoning
• a little milk
• 45ml/3tbsp single cream

Method

Melt the butter, add the mushrooms and cook for 2-3 minutes.
Cover with a lid and simmer for 5 minutes.
Stir in the hazelnuts. Add the stock and season to taste with nutmeg, salt and pepper.
Adjust the consistency by adding a little milk if necessary.
Cover and simmer for 10 minutes. Stir in the cream and reheat gently.
Serve immediately with crusty bread.