Soupe champignons miso

Quantité
4 personnes

Ingrédients

  • 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
  • Handful fresh parsley
  1. Warm the butter + oil in a pan on a medium-high heat. Finely dice the shallots, then sauté for 5 minutes until softened.
  2. Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
  3. Mince the garlic + add with 1tbsp of fresh thyme leaves - fry until fragrant. Once the mushrooms are caramelising, deglaze the pan with white wine.
  4. When the wine has evaporated, add the flour + cook out for 2 minutes. Prepare your stock, then add gradually, stirring as you go.
  5. 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.
  6. Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
  7. Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika. Serve with buttered toast + enjoy!

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Source
alfiecooks
Testé et approuvé
Oui

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