Ingredients
- 500g Oyster mushrooms
- 150g Shiitake mushrooms
- 4 tablespoons olive oil
- Miso paste
- 1 onion
- 3 garlic cloves
- 1 tablespoon fresh thyme
- 1 can full fat coconut milk
- 1 tablespoon flour
- 800ml mushroom or vegetable stock (cubes)
- ¼ teaspoon sea salt
- Pepper to taste
- Green onions to garnish
Directions
- In a large pot, add a splash of olive oil.
- Once it starts to sizzle, add the mushrooms and sauté for 4-5 minutes, stirring occasionally, or until golden brown.\
- Add the onion and sauté for 5-6 minutes, or until golden brown and translucent.
- Add the garlic and fresh thyme and cook for 30 more seconds, until fragrant.
- Make 800ml of mushroom stock with mushroom stock cubes and add liquid to the pot.
- Then, add flour and stir vigorously. Cook for 30 more seconds. Season with salt, and black pepper, and bring to a boil.
- Reduce the heat to medium-low and simmer for 15 minutes with a lid on.
- Finally, add the coconut milk and stir.
- Using a finer mesh strainer, dissolve the miso into the water, leaving the chunky bits in the strainer so you have a smooth and creamy broth.
- Serve right away, topped with green onions.