This is my version of a cream of mushroom soup, using pine nuts to create a velvety, creamy base. The mushrooms are spiced with an earthy ras el hanout, soy sauce and maple syrup glaze.
STOCK | |
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 |
RAS EL HANOUT STICKY MUSHROOMS | |
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 | |
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