Nothing says fall like a delicious combination of mushrooms, root vegetables, and aromatic herbs!
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
1/3 cup (75 ml) vegetable stock
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Blanch the vegetables briefly in salted water. Do not wash oyster mushrooms, just clean them with a brush or knife. In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Add a portion of the oyster mushrooms and the broth to the blanched vegetables. Puree with a blender until smooth. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve.