Heat 28 g olive oil in a large pot over low heat. Add 150 g finely diced onion and cook until soft and translucent, about 8 minutes.
2
Increase heat to medium. Add 340 g chopped wild mushrooms, 150 g diced parsnip, 1 minced garlic clove, and thyme. Sauté until mushrooms release moisture, about 5 minutes.
3
Stir in 15 g tomato paste and 15 g miso paste. Cook for 1 minute until fragrant.
