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

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

25 uVoor 8Nutri-Score C€€
van @sol_snack2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • leek (washed, roughly chopped)Groente en fruit1 stuk
  • garlic (cloves, crushed)Groente en fruit6 stukken
  • onion (peeled, quartered)Groente en fruit2 stukken
  • shiitake mushrooms (cleaned)Groente en fruit300 g
  • cremini mushrooms (cleaned)Groente en fruit300 g
  • portobello mushrooms (cleaned, sliced)Groente en fruit200 g
  • rosemary (sprigs)Groente en fruit2 stukken
  • thyme (sprigs)Groente en fruit3 stukken
  • water (for the stock)Overig2 liter
  • shallot (finely chopped)Groente en fruit1 stuk
  • red chilies (finely chopped)Groente en fruit2 stukken
  • miso pasteVoorraadkast40 g
  • Worcestershire sauceVoorraadkast15 ml
  • creamZuivel200 ml
  • olive oil (for confit garlic and dough)Voorraadkast60 ml
  • bread flourGranen500 g
  • sourdough starter (active)Overig100 g
  • shiitake powderKruiden en specerijen10 g
  • pecorino (finely grated)Zuivel80 g
  • shiitake oilVoorraadkast40 ml
  • saltKruiden en specerijen12 g

per portie

Voedingswaarden

404kcal

Koolhydraten
53 g
Eiwitten
12 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • Vergiet
  • Steelpan
  • Mengkom
  • Ovenschaal
  • Koekenpan
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7

  8. Bake until loud and golden

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

  10. Serve

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