Crème de champignons

Tags: Automne Hiver Végétarien

Source: https://www.instagram.com/reel/CzEmMwBqOIK/?igshid=MzRlODBiNWFlZA==

Ingrédients

750g 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

Recette

  1. Warm the butter + oil in a pan on a medium-high hea

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

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

  4. Mince the garlic + add with 1tbsp of fresh thyme leaves - fry until fragrant.

  5. Once the mushrooms are caramelising, deglaze the pan with white wine.

  6. When the wine has evaporated, add the flour + cook out for 2 minutes.

  7. Prepare your stock, then add gradually, stirring as you go.

  8. Add the miso paste + mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).

  9. Add the cream, stir well & 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 + a pinch of paprika.

  12. Serve with buttered toast + enjoy!