Ingredients:

  • 120 g fresh tagliolini
  • 300 g king oyster mushrooms
  • 1 white onion
  • 2 celery stalks
  • 1 carrot
  • 1 L vegetable broth
  • 60 g extra virgin olive oil
  • Fresh fennel flowers to taste
  • Salt to taste
  • Black pepper to taste

Preparation:

Finely chop the onion, celery, and carrot and sauté them in a saucepan with 30 g of extra virgin olive oil until softened. Add about two-thirds of the king oyster mushrooms, cut into pieces, and cook gently for a few minutes.

Pour in the hot vegetable broth and continue cooking until the vegetables are soft. Partially blend the mixture to achieve a velvety yet rustic consistency.

Cut the remaining king oyster mushrooms into irregular pieces and sauté them in a pan with 20 g of extra virgin olive oil until golden brown. Season with salt and pepper.

Cook the tagliolini in the soup for a few minutes until it reaches a slightly thick and creamy consistency.

Ladle the soup into shallow bowls, top with the sautéed king oyster mushrooms, fresh fennel flowers, and the remaining extra virgin olive oil drizzled on top.