Cream of Mushroom Soup with Crispy Oyster Mushrooms

In a large pot or Dutch oven over medium heat, add butter and olive oil. Once melted, add the finely chopped shallots and sweat until softened and translucent.

Add the sliced cremini mushrooms and cook until they have released their moisture and started to brown.

Add the minced garlic and cook for another minute until fragrant.

Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.

Sprinkle the flour over the mushrooms and stir to combine, cooking for about a minute to cook out the raw flour taste.

Pour in the mushroom stock and add the miso paste. Stir well to combine, ensuring the miso paste dissolves.

Bring the soup to a simmer, then cover and cook for about 15-20 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream until fully incorporated.

While the soup is simmering, prepare the topping. Heat 1 tbsp of olive oil in a separate frying pan over medium-high heat. Add the oyster mushrooms and fry until golden brown and crispy.

Ladle the soup into bowls. Top with the crispy oyster mushrooms.

Garnish with fresh parsley, a drizzle of cream, a drizzle of olive oil, a sprinkle of paprika, and freshly ground black pepper. Serve immediately with crusty bread for dipping.