Directions
- 1Warm the butter and oil in a pan on a medium-high heat.
- 2Finely dice the shallots, then sauté for 5 minutes until softened.
- 3Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- 4Mince the garlic and add with fresh thyme leaves and fry until fragrant.
- 5Once the mushrooms are caramelizing, deglaze the pan with white wine.
- 6When the wine has evaporated, add the flour and cook out for 2 minutes.
- 7Prepare your stock, then add gradually, stirring as you go.
- 8Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- 9Add the cream, stir well and season to taste.
- 10Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- 11Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream and a pinch of paprika.
- 12Serve with buttered toast and enjoy!
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 l mushroom stock
- 1 tsp miso paste
- 1 tsp dijon mustard
- 250 ml cream
- 1 tbsp smoked paprika
- 1 handful fresh parsley
Equipment
panknifechopping boardladle
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