Directions
- 1Warm butter and oil in a pan on medium-high heat. Finely dice shallots and sauté for 5 minutes until softened.
- 2Slice chestnut mushrooms and add to the pan with salt. Cook for 10 minutes to draw out moisture.
- 3Mince garlic and add with thyme. Fry until fragrant.
- 4Once mushrooms are caramelizing, deglaze the pan with white wine.
- 5Add flour and cook for 2 minutes.
- 6Prepare stock: Add veg stock cube and mushroom powder to boiling water, whisk, and add gradually to the pan, stirring.
- 7Simmer on medium-low heat until thickened (15-20 minutes).
- 8Add cream, miso paste, and mustard (optional). Stir and season with salt and pepper.
- 9Tear oyster mushrooms into strips and fry in hot oil until crispy.
- 10Ladle soup into bowls, top with crispy oyster mushrooms, parsley, cream, and paprika. Serve with buttered toast.
Ingredients
- 750 g chestnut mushrooms
- 250 g oyster mushrooms
- 5 garlic cloves
- 2 banana shallots
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 2 tbsp plain flour
- 1 l boiling water
- 1 veg stock cube
- 250 ml cream
- 1 tsp mushroom powder
- 1 tsp miso paste
- 1 tsp dijon mustard
- 1 tbsp smoked paprika
- 1 handful fresh parsley
- 2 tbsp butter
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
Equipment
knifecutting boardlarge panwhisksmall bowl
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