Ingredients
- 50g chestnut mushrooms
- 200g oyster mushrooms
- 5 garlic cloves
- 2 banana shallots
- 2tbsp butter (vegan)
- 2tbsp olive oil
- 1tbsp fresh thyme leaves
- 250ml white wine
- 2tbsp plain flour
- 1-1.5l mushroom stock
- 1tsp miso paste
- 1tsp dijon mustard
- 250ml cream (vegan)
- 1tbsp smoked paprika
- Handful fresh parsley
Instructions
- Warm the butter + oil in a pan on a medium-high hea
- Finely dice the shallots, then sauté for 5 minutes until softened.
- Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
- Mince the garlic + add with 1tbsp of fresh thyme leaves - fry until fragrant.
- Once the mushrooms are caramelising, deglaze the pan with white wine.
- When the wine has evaporated, add the flour + cook out for 2 minutes.
- Prepare your stock, then add gradually, stirring as you go.
- Add the miso paste + mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
- Add the cream, stir well & season to taste.
- Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
- Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika.
- Serve with buttered toast + enjoy!