Roasted Oyster Mushroom and Cannellini Bean Soup with Paprika & Shiitake Bacon

Few things bring as much vegan umami to dishes as roasted mushrooms. In this recipe I use not one but TWO delightful and very accessible mushrooms to enhance this hearty soup. It comes together really easily; the majority of the work is done by your oven which helps to transform the mushrooms into savory, textured morsels instead of the gummy, insipid bites that people may associate with mushroom soups.

I particularly like this recipe on overcast Bay Area days that are threaded with torpor and I can’t be bothered to do anything too labor intensive. A large bowl of this plus a generous hunk of bread is my answer to a quick, satisfying dinner.

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Ingredients

• 8 oz oyster mushrooms, pulled apart
• 3 tsp salt, divided
  
• 6 oz shiitake, de-stemmed & sliced
  
• 2 Tbsp olive oil + extra for roasting 
• 5 cloves of garlic, minced
• 3 Tbsp Hungarian sweet paprika 
• 1 15oz can of cannellini beans, rinsed and drained
• 6 c salt free vegetable stock or water
• Fresh herbs for garnish (optional)

Directions

1. In a medium bowl combine oyster mushrooms, ½ tsp of salt & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to the oven and roast for 30-35 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool.
2. In a medium bowl combine shiitakes, ½ tsp of salt & a generous drizzle of olive oil. Stir to combine and then transfer to a parchment lined sheet pan. Transfer to the oven and roast for 30-35 minutes until mushrooms are browned and smell fragrant. Make sure to flip halfway through to ensure even cooking. Set aside to cool.
3. Heat olive oil in a large soup pot over medium low flame. Add garlic and saute for 1-2 minutes until it smells fragrant. Add paprika and stir to combine. Cook for 1 more minute. Add more olive oil if it looks dry. 
4. Add vegetable stock, 1 tsp of salt and bring to a boil. Reduce to a simmer and add beans and roasted oyster mushrooms. 
5. Taste and adjust seasonings.
6. Ladle into bowls and garnish with shiitake bacon, fresh herbs and a glug of olive oil. 

Serves 4-6

Note:

• The shiitakes and oyster mushrooms can be roasted on the same pan to save space.