Stir-fried oyster mushroom broth

Quick recipe finder Stir-fried oyster mushroom broth

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 4

Recommended by

1 person

Dietary

Vegetarian

This gently spicy broth is influenced by Oriental cooking where oyster mushrooms are considered a delicacy. It is a wonderfully easy way to celebrate wild mushrooms.

Each serving provides 107kcal, 6g protein, 6g carbohydrate (of which 6g sugars), 5g fat (of which 0.8g saturates), 4g fibre and 1g salt.

By Raymond Blanc From Kew on a Plate

Ingredients

For the mushroom consommé base

4 tsp sesame oil
1 banana shallot (about 80g/2¾oz), peeled and finely sliced
1 garlic clove, finely sliced
1 sprig thyme
20g/¾oz dried mushrooms, chopped
300g/10½oz flat mushrooms, thinly sliced
2 pinches sea salt
2 pinches freshly ground white pepper
2 tsp soy sauce

For the garnish

2 tsp sesame oil
125g/4½oz carrot, sliced
5g finely chopped ginger
1 chilli, deseeded and chopped
300g/10½oz oyster mushrooms
40g/1½oz beansprouts
pinch salt
pinch black pepper
200g/7oz Chinese lettuce
10g coriander leaves
4 spring onions, sliced
a squeeze of lemon juice

Method

For the mushroom consommé base, heat the sesame oil in a large sauté pan or a large frying pan over a medium heat, sweat the shallot, garlic, thyme and dried mushrooms for 5 minutes or until soft.
Add the flat mushrooms and season with a pinch of salt and pepper. Cover with a lid and cook for 5 minutes.
Add 300ml/10fl oz water and the soy sauce. Bring to a simmer and cook for a further 15 minutes. Strain through a fine sieve, taste and adjust the seasoning if required.
For the garnish, heat the oil in a sauté pan or a frying pan over a medium heat. Fry the carrot, ginger and the chilli for 2 minutes. Add the mushrooms and bean sprouts then season with salt and pepper. Continue to cook for a further minute.
Stir in the remaining ingredients and cook for a minute. Remove from the heat, taste and adjust the seasoning, if required.
To serve, divide the vegetables between 4 bowls and pour over the hot mushroom broth.