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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 hPour 8Nutri-Score C€€
par @sol_snack2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • leek (washed, roughly chopped)Fruits et légumes1 morceau
  • garlic (cloves, crushed)Fruits et légumes6 morceaux
  • onion (peeled, quartered)Fruits et légumes2 morceaux
  • shiitake mushrooms (cleaned)Fruits et légumes300 g
  • cremini mushrooms (cleaned)Fruits et légumes300 g
  • portobello mushrooms (cleaned, sliced)Fruits et légumes200 g
  • rosemary (sprigs)Fruits et légumes2 morceaux
  • thyme (sprigs)Fruits et légumes3 morceaux
  • water (for the stock)Autres2 litres
  • shallot (finely chopped)Fruits et légumes1 morceau
  • red chilies (finely chopped)Fruits et légumes2 morceaux
  • miso pasteÉpicerie40 g
  • Worcestershire sauceÉpicerie15 ml
  • creamProduits laitiers200 ml
  • olive oil (for confit garlic and dough)Épicerie60 ml
  • bread flourCéréales500 g
  • sourdough starter (active)Autres100 g
  • shiitake powderÉpices10 g
  • pecorino (finely grated)Produits laitiers80 g
  • shiitake oilÉpicerie40 ml
  • saltÉpices12 g

par portion

Nutrition

404kcal

Glucides
53 g
Protéines
12 g
Lipides
16 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Passoire
  • Casserole
  • Saladier
  • Plat allant au four
  • Poêle
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 7

  8. Bake until loud and golden

    • Bake until deeply golden and crusty.
    • Let it cool for 20 minutes before cutting.
    Étape 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.
    Étape 9

  10. Serve

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