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Zuppa di funghi Shiitake

Zuppa di funghi Shiitake

  • Dosi per 3-4 persone
Valutato da 10 persone
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Scoprite tutto il potenziale del gusto umami in maniera naturale seguendo questa ricetta. Questo piatto fusion unisce i funghi giapponesi shiitake alla classica minestra europea; questi funghi sottolineano il sapore di tutti gli altri ingredienti. Perché preparare dei piatti vegetariani non significa dover rinunciare al gusto.



• 10g dried shiitake mushrooms
• 20g butter
• 2 cloves garlic
• 1 chopped leek
• 1/2 chopped celery stalk
• 2-3 sprigs of fresh thyme
• 200g chopped fresh chestnut mushrooms
• 750ml boiling water
• 1 low-salt vegetable stock cube
• 1 tsp mushroom powder
• dash of cream (to taste)

for the croutons
• 1 thick slice of bread cut into cubes
• 1 tbsp oil
• 1 tsp umami seasoning


  1. In a large bowl/jug, pour the boiling water over the dried shiitake mushrooms and leave for at least 20 minutes.

  2. Remove the mushrooms from the water, squeezing out any excess back into the water. Chop roughly and set aside. Crumble the stock cube into the water.

  3. On a medium heat melt the butter in a pan and add the chopped garlic, leek and celery and sweat until soft (5-8 minutes).

  4. Increase to a high heat, remove the thyme leaves from sprigs and sprinkle into pan along with the chestnut mushrooms and the reconstituted shiitake.

  5. Sprinkle in the umami seasoning and stir before pouring in the stock.

  6. Bring to the boil, and simmer for 15 minutes until the mushrooms are cooked, then return to a low heat.

  7. For the croutons, heat a frying pan with the oil on a medium high heat. Mix the umami seasoning with the oil before lightly frying the croutons until they become golden and crunchy.

  8. Serve the soup with a dash of cream and the croutons.