Creamy mushroom soup with sticky ras el hanout mushrooms

• porții: 4 small bowls
• timp activ: 15 minutes
• timp total: 1 hour

Ingrediente

3 tbsp olive oil

1 large shallot, finely sliced

3 garlic cloves, finely sliced

1 tbsp sherry vinegar

5g dried porcini mushrooms

45g pine nuts, plus 20g extra toasted, for topping

2 tbsp soy sauce

4 tbsp olive oil, plus 2 tbsp for topping

2 tbsp maple syrup

2 tsp ras el hanout

200g chestnut mushrooms, sliced 1cm thick

150g shiitake mushrooms, tough stems removed, torn into bite size pieces

150g oyster mushrooms, tough stems removed, torn into bite size pieces

1 lemon; zested with a peeler to get 8 strips, juiced to get 2 tbsp

4 oregano sprigs, leaves picked

flaked sea salt and pepper

Instrucțiuni

To make the stock, heat 3 tablespoons of oil in a medium pot, on medium heat. Add the shallot and garlic with ⅛ tsp of salt and saute for about 10 minutes, until softened. Add the vinegar and cook for 1-2 minutes until evaporated. Add 650ml of water, along with the pine nuts and porcini mushrooms. Cover with a lid and simmer gently for about 20 minutes, until the pine nuts are very soft. Keep warm.

Preheat the oven to 200C.

In a large bowl, whisk together the soy sauce, olive oil, maple syrup, ras el hanout, ¼ tsp of salt and 3-4 twists of pepper. Add the mushrooms, along with half the oregano leaves and lemon strips and toss together until evenly coated. Spread them out onto a large, lined baking tray in a single layer and roast for 25-30 minutes, tossing once or twice, until they start to crisp up on the edges.

Scrape the mushroom mixture and any charred bits into a bowl. Add half of the mushrooms (hold back the lemon peel) to a blender along with the stock and blend for 5-8 minutes until very smooth. Taste and adjust the seasoning, adding a little more water if you prefer a thinner soup.

Stir the lemon juice and zest, remaining oregano leaves and 2 tbsp olive oil into the remaining mushrooms.

To serve, divide the soup between two bowls, top with the mushrooms, peel and any oil left in the bowl, and finish with toasted pine nuts.