Miso Mushroom Soup

1: Warm the butter and oil in a pan on medium-high heat.

2: Finely dice the shallots, then sauté for 5 minutes until softened.

3: Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.

4: Mince the garlic and add with 1 tablespoon of fresh thyme leaves, frying until fragrant.

5: Deglaze the pan with white wine as the mushrooms caramelize.

6: When the wine evaporates, add flour and cook for 2 minutes.

7: Gradually add prepared stock while stirring.

8: Add miso paste and mustard, then simmer on medium-low heat until thickened (15-20 minutes).

9: Stir in the cream and season to taste.

10: Tear oyster mushrooms into strips, fry in a hot oiled pan until crispy.

11: Ladle the soup into bowls, top with crispy mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.

12: Serve with buttered toast and enjoy!