A few weeks ago, I shared my recipe for Setas de Ostra al Ajillo (Garlic Butter Oyster Mushrooms), and it quickly became one of the most popular recipes on the blog. Since then, I’ve been inspired to create another dish that highlights the beauty of seasonal British oyster mushrooms — this time in a silky, comforting soup.
This Spanish Cream of Oyster Mushroom Soup (crema de setas de ostra) is earthy, velvety, and full of flavor. It’s the kind of bowl you want to curl up with on a cool evening, especially when paired with some rustic bread.
🍄 A Little Mushroom Story
Oyster mushrooms have always held a special place in my heart. Growing up in Bulgaria, they were quite popular, and I enjoyed them often in home-cooked meals. Somehow, in recent years, I’d let them slip off my radar. But rediscovering these delicate, meaty mushrooms — especially the gorgeous ones grown locally in the UK — feels like coming back to an old friend.
In Spain, mushrooms (setas) are also deeply celebrated. Cremas de verduras (velvety cream soups) are staples in Spanish kitchens, and transforming oyster mushrooms into a lush, creamy bowl feels both traditional and modern.
✨ Why You’ll Love This Recipe
- A celebration of oyster mushrooms — earthy, meaty, and so versatile.
- Inspired by Spanish flavors, with garlic, smoked paprika, and a touch of sherry.
- Finished with crispy jamón for a tapas-style twist.
- Perfect as a starter, tapas dish, or light dinner.
🥄 Ingredients (Serves 4)
- 400g oyster mushrooms (setas de ostra), cleaned and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika (pimentón de la Vera)
- 750ml vegetable stock
- 200ml cream (or oat cream for dairy-free)
- 1 tsp fresh thyme leaves
- Salt & black pepper, to taste
- Optional: a splash of dry sherry
- Garnish: crispy jamón (or crispy bacon if you prefer)
👩🍳 How to Make It
Step 1 — Build the flavor base
Heat olive oil in a pot. Add onion and garlic, cooking until soft and fragrant.
Step 2 — Add mushrooms & paprika
Stir in the oyster mushrooms, sautéing for 6–8 minutes until golden. Add smoked paprika for a warm Spanish note.
Step 3 — Simmer with stock
Pour in vegetable stock and (if using) a splash of sherry. Simmer for 15 minutes to deepen the flavors.
Step 4 — Blend until silky
Blend the soup with a hand blender until smooth. Stir in cream and thyme. Season with salt and pepper.
Step 5 — Garnish & serve
Ladle into bowls, top with crispy jamón, drizzle with a touch of olive oil, and serve hot with rustic bread.
🌿 Serving Ideas
- Serve in small cups for a tapas-style gathering.
- Pair with sourdough or pan con tomate.
- Add extra sautéed mushrooms on top for texture.
- For a vegetarian twist, swap jamón for crispy fried mushrooms.
🕰️ Spanish Mushroom Tradition
In Spain, the arrival of autumn brings mushroom lovers to the forests, where wild varieties are foraged and celebrated. Oyster mushrooms (setas de ostra) are particularly loved for their meat-like bite and versatility. Turning them into a crema reflects the Spanish tradition of simple, hearty soups that highlight seasonal produce.
For me, this recipe is also a personal rediscovery. After enjoying oyster mushrooms so much in Bulgaria as a child, and then falling in love with them again in Spanish tapas like setas al ajillo, I’m thrilled to bring them back into my cooking. This soup is a true celebration of heritage, seasonality, and flavor.
