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Zuppa Di Funghi Recipe

Name: Osteria Papaveros Zuppa Di Funghi Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g wild mushrooms (e.g., chanterelles, porcini, shiitake); 2 tbs olive oil; 1 cup onion, diced; 3 cloves garlic, minced; 1 cup carrot, diced; 1 cup celery, diced; 400 g canned diced tomatoes; 4 cups vegetable broth; 2 tbs fresh thyme leaves; 2 tbs fresh basil, chopped; 1 tsp salt; 1 tsp black pepper, freshly ground; 4 slices grilled bread (for serving)

Inspired by Osteria Papavero

Time1h

Serves4

wild mushroom stew, tomato and fresh herbs, grilled bread (v, vegan &/or gf upon request)

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Ingredients

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Zuppa di Funghi Ingredients

1 1/8 lb (500 g) wild mushrooms (e.g., chanterelles, porcini, shiitake)

2 tbs olive oil

1 cup Onion, diced

3 cloves Garlic, minced

1 cup carrot, diced

1 cup Celery, diced

14 1/8 oz (400 g) canned diced tomatoes

4 cups Vegetable broth

2 tbs fresh thyme leaves

2 tbs Fresh basil, chopped

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

4 slices grilled bread (for serving)

Method

Zuppa di Funghi Directions

Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, and sauté for about 5-7 minutes until softened.

Add Garlic and Mushrooms

Stir in the minced garlic and wild mushrooms. Cook for another 5-7 minutes until the mushrooms have released their moisture and are tender.

Incorporate Tomatoes and Broth

Add the canned diced tomatoes (with their juice) and vegetable broth to the pot. Stir to combine.

Season the Soup

Add the fresh thyme, basil, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20-25 minutes.

Prepare the Bread

While the soup is simmering, grill the bread slices until they are crispy and golden brown.

Serve

Ladle the mushroom stew into bowls and serve hot, accompanied by the grilled bread.

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