Stir-fried oyster mushroom broth
This gently spicy vegan broth is full of umami flavours including soy sauce, and three types of mushrooms. 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.
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
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.