1 brown onion, diced
1 garlic, diced
1 tbsp cultured oat butter
2 tbsp fresh rosemary, chopped
500g mixed mushrooms; Swiss brown, button, portobello, enoki
½ cup dry white wine
2 cups vegetable stock
Salt & pepper
1 tsp black truffle, grated
1 cup oat milk
¼ tsp truffle oil
In a large non-stick saucepan sauté onions, rosemary and garlic in oat butter.
Add mushrooms and cook for 5-6 minutes until softened. Add white wine and stir until evaporated. Add stock, rosemary, salt and pepper. Simmer for 10-15 minutes.
Add black truffle and blend soup until smooth.
Return to the saucepan and add oat milk, warm for 2-3 minutes.
Mix truffle oil into the oat butter, spread on bread and toast in a hot pan until golden brown on both sides.
Serve with a dollop of sour cream and drizzle of extra truffle oil.