A happy soup that can be eaten once a week in the summer heat. It’s light, and packed with fresh flavour. Mushrooms vary greatly in flavour yet spark up beautifully when paired with garlic. Oyster mushrooms have an extra special relationship with garlic, which together enhance each other’s flavours.

This clear soup of Portobello mushrooms with grilled oyster mushroom crostinis, take on the most wonderful smoky notes with a perfectly fuelled stock, which is nourishing.


Serves 4

3 tablespoons Azada Olive Oil & Garlic
A knob of butter
4 leeks, sliced
2 large onions, sliced
1 teaspoon sea salt
500 grams Portobello mushrooms, thickly sliced
3 cloves garlic, crushed (using a pestle and mortar)
1 tablespoon finely chopped thyme
2 tablespoons balsamic vinegar
1 litre vegetable stock
½ star anise
Freshly ground sea salt and ground pepper
A small handful of freshly chopped parsley to garnish

Cheesy Mushroom Crostini Ingredients:

2 tablespoons Azada Olive Oil & Garlic
200 grams oyster mushrooms
8 slices baguettini (Schär Bread Bon Matin x4, cut into halves, lengthwise)
1 clove garlic, crushed (using a pestle and mortar)
75 grams grated Emmental cheese
Freshly ground sea salt and ground pepper


Heat Azada’s Olive Oil and Garlic in a large saucepan with the butter. One melted add the onions, and season with a generous sprinkling of salt. Cover and cook over medium-low heat for about 30 minutes, stirring occasionally until softened.

Add the mushrooms, garlic and thyme and cook for a further 15 minutes until the mushrooms are soft.
Pour in the vinegar, vegetable stock and star anise. Lightly season and partially cover with a lid and simmer for about 20 minutes.

Meanwhile, Preheat the grill to its highest setting.

Cut the mushrooms into quarters or halves if small. Heat Azada’s Olive Oil and Garlic in a frying pan and when hot add the mushrooms and garlic. Season and sauté́ until golden and tender.

Toast the baguette in the grill and once crisp, top with a little cheese then pile the oyster mushrooms on top. Sprinkle with a little extra cheese and a dusting of pepper and grill until melted and golden.

To serve: Remove the star anise and discard. Stir in the parsley and generously ladle the soup into serving bowls, topped with the cheesy mushroom crostinis.

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