The Coziest Mushroom & Masa Soup for Fall

November 4, 2022

Mushrooms and maíz have a storied relationship in Mexico, particularly in Oaxaca, where writer Andrea Aliseda found her inspiration to create a nourishing soup that combines blue oyster mushrooms from our friends at Smallhold (growers of the best organic mushrooms) with our Heirloom Blue Corn Masa Harina. This recipe brings together together the flavors of the milpa—from the tip of the corn stalk to the floor of the earth. Provecho!

Andrea says:

Make this warming, incredibly nourishing and savory delicious blue oyster atole soup next time you want to feed your soul. Inspired by a huitlacoche soup I had at Alfonsina, combined with an atole-style soup eaten at the palenque where Agua Mágica sources their mezcal, I’ve recreated their comforting and rich flavors using Smallhold's blue oyster mushrooms and Masienda's blue masa harina, as an ode to Oaxaca. Searing your mushrooms gives this soup a smokey meaty touch, so be sure to hold your salt when you do. The leeks will add depth, and shallots a little sharpness. Adjust the salt to your taste as you go. I use Himalayan but kosher or sea salt will do great, and let your beautiful ingredients color the flavors of this luscious hongo atole soup that you won’t soon forget.

Blue Oyster Mushroom Atole Soup

Andrea Aliseda

Ingredients

8 oz blue oyster mushroom, from Smallhold
½ cup Heirloom Blue Corn Masa Harina
1 medium sized leek
1 shallot
1 tsp of Himalayan salt, more to taste
2 tbsp of high heat oil such as grapeseed
1 sprig of rosemary
1 serrano pepper
3 ½ cups of water

Directions

Wash your leek thoroughly. Cut into thin rounds and set aside.
Cut your shallot into thin rounds, set aside.
Pull your blue oyster mushrooms vertically into half inch strips, set aside.
Cut your serrano pepper vertically and remove the seeds (unless you want it to be spicy).
Pluck the leaves from your sprig of rosemary and set aside, discarding the stem.
In a small to medium mixing bowl, add in Heirloom Blue Corn Masa Harina and half a cup of warm water. Mix until a play-doh-like dough forms. Set it aside.
Turn the flame on your stovetop to medium heat if you’re using a steel pan, or medium high if you’re using a cast iron. Drop in a tablespoon of high heat oil and sauté in your shallots, bringing your flame down to medium. Once translucent, toss in your leeks. As they begin to soften and get glossy, sprinkle a pinch of salt.
6. Once the leeks have softened, are bright green, glossy, and fragrant, set them aside, along with the shallots.
To the same pan, add a tablespoon of high heat oil on medium heat. Add in your half serrano and rosemary sprig. Once the chile starts dancing, add in your mushrooms.
Coat mushrooms in the oil, serrano, and rosemary, and let them sear. This will take about 7 to 10 minutes, somewhere between medium and medium high heat to get nice sear marks on your mushrooms. Turn off the heat and remove the rosemary.
In your food processor, add in one cup of the leek and shallot mixture, reserving the rest for garnish. Add your seared mushrooms (saving a few mushrooms for garnish) and chile, and one cup of fresh water. Blend until smooth (the texture should resemble a smoothie, not a milkshake).
Transfer the liquid mixture to a medium sized pot.
Blend your masa with one cup of water in the food processor. Once it’s milky smooth, add it to your pot. With the flame on medium, stir to incorporate. Add in another cup of water, mix.
Let it cook for about five minutes, stirring occasionally, and then partially cover the pot for about five more minutes until it begins to simmer. Once it’s simmering, taste your soup and adjust the salt.
Cook the soup down a bit more, until bigger bubbles begin to form slowly. Taste again, adjusting seasoning if necessary.
Plate the soup, garnishing with the reserved leek and mushroom mixture, along with some flaky salt.