Oyster mushroom soup
“The oyster mushroom comes in many colours and shades, all with differing tastes and textures.”
- 1 onion
- 1 carrot
- 1 celery heart
- 4 cloves garlic
- 4 tbsp of extra virgin olive oil
- 300g of oyster mushrooms
- 3-4 reconstituted dried porcini
- 2 litres of chicken or vegetable stock
- 1 bay leaf
- 1 sprig of fresh sage
- 1 handful of chopped parsley
- salt and pepper
- grated parmesan and bread, to serve
Because they are delicately flavoured, oyster mushrooms lend themselves to preparations where there are few competing ingredients. They are especially good with delicate meats such as veal, rabbit and the various birds.
Method
In a food processor, whizz a peeled onion and carrot, a trimmed celery heart and 4 cloves of garlic. Cut larger vegetables into smaller pieces before processing. Pulse until they are finely chopped.
Heat 4 tablespoons of extra virgin olive oil in a pot and add the vegetables, frying and stirring for 6-8 minutes. Add 300g of oyster mushrooms and 3 or 4 reconstituted dried porcini. Stir while cooking for another 5 minutes.
Add 2 litres of chicken or vegetable stock, a bay leaf, a sprig of fresh sage and a handful of chopped parsley. Bring to the boil and simmer for 30 minutes.
To serve
Season with salt and pepper and serve with grated parmesan and bread.
Makes enough for 6-8.
