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White mushroom and shiitake stew with miso sauce, fried onions and herb oil

Vegetarian, Salted

A comforting simmer of mixed mushrooms in a rich, flavorful sauce.

Note

While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.

Ingredients

Recipe for 12 tapas

Roasted potatoes

600 Gr

Fingerling potatoes

2 Clove(s)

Garlic

2 Sprig(s)

Thyme

Mushroom stew

150 Gr

Chopped shallot

1 Clove(s)

Chopped garlic

150 Gr

Shiitake mushroom

227 Gr

Button mushrooms

125 Ml

White wine

1 Sprig(s)

Thyme

250 Ml

35% cooking cream

20 Gr

Dijon mustard

25 Gr

Miso

Herb oil

100 Ml

Olive oil

2 Sprig(s)

Tarragon

2 Sprig(s)

Parsley

Topping

4 Tbsp

Fried oignons

Butter
Salt and pepper

White mushroom and shiitake stew with miso sauce, fried onions and herb oil

Preparation time: 45 min

Preheat your at 0 °F

Mushrooms stew

Wash and chop the mushrooms.

In a pan with a knob of butter, cook the shallots, the thyme & the garlic. Add in the mushrooms, let them cook for a little while and then deglaze it all with the Marsala. Lower the heat to medium-low and let it reduce down to 1/3. Add the cream and cook it slowly again. Finishing touch is the mustard. Reserve.
Herb oil

Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.
Potatoes

In a hot pan with butter, on medium-high heat, colour the gnocchis well, all around and then deglaze them with the Marsala. Plate them all in a deep plate, add the pistou all over and the pancetta chips. Serve & enjoy.
On the plate