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Soupbread: Mushroom Stock Focaccia with Spicy Miso Cream of Mushroom Soup
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Soupbread: Mushroom Stock Focaccia with Spicy Miso Cream of Mushroom Soup

25 Std.Für 8Nutri-Score C€€
von @sol_snack2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • leek (washed, roughly chopped)Obst & Gemüse1 Stück
  • garlic (cloves, crushed)Obst & Gemüse6 Stücke
  • onion (peeled, quartered)Obst & Gemüse2 Stücke
  • shiitake mushrooms (cleaned)Obst & Gemüse300 g
  • cremini mushrooms (cleaned)Obst & Gemüse300 g
  • portobello mushrooms (cleaned, sliced)Obst & Gemüse200 g
  • rosemary (sprigs)Obst & Gemüse2 Stücke
  • thyme (sprigs)Obst & Gemüse3 Stücke
  • water (for the stock)Andere2 Liter
  • shallot (finely chopped)Obst & Gemüse1 Stück
  • red chilies (finely chopped)Obst & Gemüse2 Stücke
  • miso pasteVorräte40 g
  • Worcestershire sauceVorräte15 ml
  • creamMilchprodukte200 ml
  • olive oil (for confit garlic and dough)Vorräte60 ml
  • bread flourGetreide500 g
  • sourdough starter (active)Andere100 g
  • shiitake powderGewürze10 g
  • pecorino (finely grated)Milchprodukte80 g
  • shiitake oilVorräte40 ml
  • saltGewürze12 g

pro Portion

Nährwerte

404kcal

Kohlenhydrate
53 g
Eiweiß
12 g
Fett
16 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Seiher
  • Stielkasserolle
  • Rührschüssel
  • Auflaufform
  • Bratpfanne
  • Backofen

Schritt für Schritt

Zubereitung

  1. Build the mushroom stock

    • Put the leek, garlic, onion, shiitake, cremini, portobello, rosemary and thyme into a pot.
    • Cover with the water and bring to a simmer, without salting on purpose.
    • Strain the stock and split it between the bread and the soup.
    Schritt 1

  2. Start the soup base

    • Sweat the onion, shallot, garlic and chilies in a saucepan.
    • Stir in the miso paste and Worcestershire sauce for brightness.
    Schritt 2

  3. Make the confit garlic

    • Gently confit the garlic cloves in the olive oil until soft and golden.
    • Keep the garlic as a topper and reserve the oil for the dough.
    Schritt 3

  4. Mix and hydrate the focaccia dough

    • Combine the mushroom stock, sourdough starter and flour in a bowl.
    • Mix, then rest to let the flour hydrate fully.
    Schritt 4

  5. Build structure with folds

    • Fold the dough to build height and air on purpose.
    • Repeat the folds until the dough is strong and elastic.
    Schritt 5

  6. Add shiitake powder and pecorino

    • Fold the shiitake powder and grated pecorino into the dough.
    • Let it proof until it looks alive and jiggly.
    Schritt 6

  7. Top the focaccia

    • Pan-fry the extra mushrooms with garlic for the topping.
    • Transfer the dough to an oiled baking dish and press deep dimples.
    • Drizzle with shiitake oil and scatter the pan-fried mushrooms, confit garlic and pecorino.
    Schritt 7

  8. Bake until loud and golden

    • Bake until deeply golden and crusty.
    • Let it cool for 20 minutes before cutting.
    Schritt 8

  9. Finish the soup

    • Pour the remaining mushroom stock into the soup base and simmer.
    • Stir in the cream and heat through without boiling.
    Schritt 9

  10. Serve

    • Top the soup and slice the bread.
    • Dip the focaccia into the soup and eat together.
    Schritt 10
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