This zuppa features a rich broth made from dried shiitake and oyster mushrooms to concentrate their intense flavors.The soup, infused with deep mushroom umami, is paired with a gently sweet Jerusalem artichoke sformato to create an aromatic masterpiece.

Five varieties of mushrooms are prepared using five distinct techniques and paired with venison. Each mushroom is cooked to complement its unique moisture level and texture, bringing out its maximum flavor and crunch. For instance, sautéing shiitake with garlic and rosemary highlights its robust, savory aroma. Autumn is the season when deer feed on nuts to store nutrients for winter. Together with the richly flavored venison, this dish lets you savor the abundant blessings of the mountains.