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