A comforting cream of mushroom soup topped with crispy oyster mushrooms, perfect for the soup season. This recipe combines chestnut mushrooms, garlic, shallots, and a touch of white wine to create a rich and flavorful dish.
1: Warm the butter and oil in a pan on a 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 it with 1 tablespoon of fresh thyme leaves - fry until fragrant.
5: Once the mushrooms are caramelizing, deglaze the pan with white wine.
6: When the wine has evaporated, add the flour and cook out for 2 minutes.
7: Prepare your stock, then add gradually, stirring as you go.
8: Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
9: Add the cream, stir well, and season to taste.
10: Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
11: Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.
12: Serve with buttered toast and enjoy.
