{"id":5880,"date":"2026-09-11T11:35:42","date_gmt":"2026-09-11T11:35:42","guid":{"rendered":"https:\/\/rootsofexcellence.eu\/tagliolini-and-king-oyster-mushroom-soup-with-evoo-and-fennel-flowers\/"},"modified":"2026-09-22T15:07:58","modified_gmt":"2026-09-22T15:07:58","slug":"tagliolini-and-king-oyster-mushroom-soup-with-evoo-and-fennel-flowers","status":"publish","type":"post","link":"https:\/\/rootsofexcellence.eu\/en\/tagliolini-and-king-oyster-mushroom-soup-with-evoo-and-fennel-flowers\/","title":{"rendered":"Tagliolini and king oyster mushroom soup with EVOO and fennel flowers"},"content":{"rendered":"
<\/div><\/div><\/span>

Ingredients:<\/h3><\/span>
<\/div><\/div><\/div>
  • <\/i><\/span>
    120 g fresh tagliolini<\/div><\/li>
  • <\/i><\/span>
    300 g king oyster mushrooms<\/div><\/li>
  • <\/i><\/span>
    1 white onion<\/div><\/li>
  • <\/i><\/span>
    2 celery stalks<\/div><\/li>
  • <\/i><\/span>
    1 carrot<\/div><\/li>
  • <\/i><\/span>
    1 L vegetable broth<\/div><\/li>
  • <\/i><\/span>
    60 g extra virgin olive oil<\/div><\/li>
  • <\/i><\/span>
    Fresh fennel flowers to taste<\/div><\/li>
  • <\/i><\/span>
    Salt to taste<\/div><\/li>
  • <\/i><\/span>
    Black pepper to taste<\/div><\/li><\/ul><\/div><\/div>
    <\/div><\/div><\/span>

    Preparation:<\/h3><\/span>
    <\/div><\/div><\/div>

    Finely chop the onion, celery, and carrot and saut\u00e9 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. <\/span><\/p>\n

    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. <\/span><\/p>\n

    Cut the remaining king oyster mushrooms into irregular pieces and saut\u00e9 them in a pan with 20 g of extra virgin olive oil until golden brown. Season with salt and pepper. <\/span><\/p>\n

    Cook the tagliolini in the soup for a few minutes until it reaches a slightly thick and creamy consistency.<\/span><\/p>\n

    Ladle the soup into shallow bowls, top with the saut\u00e9ed king oyster mushrooms, fresh fennel flowers, and the remaining extra virgin olive oil drizzled on top.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":5881,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74],"tags":[],"class_list":["post-5880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/comments?post=5880"}],"version-history":[{"count":2,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5880\/revisions"}],"predecessor-version":[{"id":5883,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/posts\/5880\/revisions\/5883"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media\/5881"}],"wp:attachment":[{"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/media?parent=5880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/categories?post=5880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rootsofexcellence.eu\/en\/wp-json\/wp\/v2\/tags?post=5880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}