Mushroom Velouté with Coconut Cream

Place the dried porcini in a heatproof bowl and pour over the boiling water. Set aside to steep for 20 minutes, then lift out the porcini, chop them roughly, and pass the soaking liquid through a fine sieve lined with kitchen paper — reserve both.

Preheat your oven to 220°C, or 200°C for a fan oven, or gas mark 7. Spread the fresh mushrooms on a large baking tray in a single layer, drizzle with 1 tbsp olive oil, season generously, and roast for 20–25 minutes until deeply golden and the edges are caramelised.

While the mushrooms roast, warm the remaining 1 tbsp olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion, garlic, and celery with a pinch of salt and cook, stirring occasionally, for 10–12 minutes until completely softened and just beginning to turn golden.

Add the miso paste to the softened vegetables and stir constantly for 1 minute until it coats everything and smells nutty.

Pour in the white wine and cook for 3–4 minutes, stirring, until fully absorbed and the pan is nearly dry.

Add the roasted mushrooms, chopped porcini, reserved porcini soaking liquid, vegetable stock, and thyme. Bring to a gentle simmer and cook uncovered for 15 minutes until all the vegetables are completely tender.

Remove the pan from the heat. Using a high-powered blender (working in batches if necessary), blend the soup until completely smooth and velvet-textured — blend each batch for a full 90 seconds for the best result.

Return the soup to the pan over low heat. Pour in the coconut cream and stir to combine, then warm through for 5 minutes — do not allow it to boil.

Stir in the lemon juice, taste, and adjust seasoning. Ladle into warmed bowls and finish with toasted pumpkin seeds, a few snipped chives, and a light drizzle of truffle oil if using.