Directions
- 1Dice shallots and sauté for 5 minutes until softened in butter and olive oil.
- 2Slice chestnut mushrooms and add them to the pan with salt. Cook for 10 minutes to release moisture.
- 3Mince garlic and add with thyme; fry until fragrant. Deglaze with white wine once mushrooms are caramelizing.
- 4Add flour and cook for 2 minutes. Gradually add stock while stirring.
- 5Add miso paste and mustard. Simmer on low heat until thickened (15-20 minutes).
- 6Stir in cream, season to taste. Fry oyster mushrooms in oil until crispy.
- 7Serve soup, top with crispy oyster mushrooms, parsley, cream swirl, and paprika.
Ingredients
- 750 g chestnut mushrooms
- 200 g oyster mushrooms
- 5 garlic cloves
- 2 banana shallots
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 2 tbsp plain flour
- 1 litre mushroom / veg stock
- 1 tsp miso paste
- 1 tsp dijon mustard
- 250 ml cream
- 1 tbsp smoked paprika
- 1 handful fresh parsley
Equipment
panknifeblenderwooden spoonladle
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