OYSTER MUSHROOM SOUP (FAKE TRIPE SOUP)

Oyster mushroom soup – fake tripe soup recipe. Vegetarian, easy to make with just four main ingredients.

Oyster mushroom soup in a bowl

Try this traditional Bulgarian soup recipe – Shkembe Chorba, made with mushrooms instead of tripe, quick to make, perfect to serve on its own or as a side.

Oyster mushrooms

Oyster mushrooms are a type of edible fungi. They are one of the most popular and widely consumed mushrooms in the world. 

The name comes from their oyster-shaped cap.

Their color is also similar to the color of raw oysters.

Oyster mushrooms are rich in protein, vitamins B and contain cholesterol lowering molecule lovastatin.

Wonder what do oyster mushrooms taste like?

They have a chewy texture and are soft with a bittersweet aroma. When cooked, they have a mild and nutty, seafood-like flavor.

These mushrooms can be eaten raw in salads or cooked and added to salads, soups and sauces.

Oyster mushroom soup in a pot

Oyster mushroom substitute for tripe in soup

Have you ever tried tripe soup? From what I’ve seen so far, you either like it or you don’t. There are different recipe variations. It is basically a soup (or stew), made with tripe (cow or lamb/mutton stomach).

It is popular in the Middle East, the Balkans and Eastern Europe. Considered to be a hangover remedy, this soup is called Shkembe Chorba in the country, where I come from -Bulgaria.

Today’s Fake Tripe Soup is made with oyster mushrooms, instead of tripe, following a traditional Bulgarian recipe. It is a vegetarian “tripe” soup.

The recipe ingredient list is short – oyster mushrooms, butter, salt, milk, flour, hot red pepper, garlic and red wine (or apple cider) vinegar.

The thinly sliced oyster mushrooms with their gills look like sliced tripe inside the soup. These mushrooms don’t have a strong flavor, so the rest of the ingredients, mainly the garlic and vinegar dominate the dish. The slightly earthy mushroom flavor does remind of the smell of cow’s tripe to me.

Oyster mushrooms in a plastic container

How to make oyster mushroom soup, aka “Fake tripe soup”?

  1. Clean mushrooms – I usually wash them under cold water, dry them and remove the stems.
  2. Cut mushrooms into thin strips.
  3. Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
  4. Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.
  5. Cook for 10 more minutes.
  6. In a small bowl or jar combine the garlic and vinegar.
  7. Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.

Vinegar and garlic in a bowl

What to serve oyster mushroom soup with?

This soup tastes best on its own, with a slice of crusty bread.

Hot red pepper in a jar

As I mentioned above, this is a great hangover remedy. It also helps with colds, the combination of garlic, vinegar and hot red pepper is what brings a unique taste to the soup.

Garnish with fresh herbs like parsley.

Could the soup be made with non dairy milk? Of course it could! I recommend using cashew milk for best results.

Oyster mushroom soup in a bowl

More soup recipes

Servings: 6

Oyster Mushroom Soup

Prep Time:
10 mins
Cook Time:
20 mins
Oyster mushroom soup - fake tripe soup recipe. Vegetarian, easy to make with just four main ingredients.

Ingredients

  • 1 lb oyster mushrooms — stems removed, sliced into thin strips
  • 4 tablespoons butter
  • 1 tsp salt
  • 1 cup water
  • 2 tablespoons flour
  • 1 cup milk
  • 3 cloves garlic — pressed
  • 1/3 cup red wine vinegar
  • hot red pepper flakes for garnishing

Instructions

  1. Clean mushrooms - I usually wash them under cold water, dry them and remove the stems.
  2. Cut mushrooms into thin strips.
  3. Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid.
  4. Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk.
  5. Cook for 10 more minutes.
  6. In a small bowl or jar combine the garlic and vinegar.
  7. Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.
Course: Soup
Cuisine: bulgarian
Keyword: oyster mushrooms