Stir-fried oyster mushroom broth Recipe

Stir-fried oyster mushroom broth Recipe

  • 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
  • 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
  1. 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.
  2. Add the flat mushrooms and season with a pinch of salt and pepper. Cover with a lid and cook for 5 minutes.
  3. 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.
  4. 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.
  5. Stir in the remaining ingredients and cook for a minute. Remove from the heat, taste and adjust the seasoning, if required.
  6. To serve, divide the vegetables between 4 bowls and pour over the hot mushroom broth.