Ingredients

• Any combination of fresh and dried mushrooms (e.g. Porcini, Shitake and Black Fungus)
• Chicken stock and water
• 1 tspn of salt
• 1 tspn Roasted Wattle Seed Powder
• 1/2 tspn Nutmeg
• 1 Tbsp Ghee
• 1 Tbsp Fish Sauce
• 1 Tbsp Sesame Oil
• 1 Tbsp Creme Fraiche or Sour Cream to serve

Method

1. Soak dehydrated mushroom as directed (20-30 mins)
2. Filter mushroom water through Nut Mil Bag (or cheesecloth) to remove grit. Save the mushroom water to add when blending
3. Rinse Rehydrated mushrooms to remove remaining grit and dirt
4. Rinse and wipe dirt from fresh mushrooms
5. Slice all mushrooms to 1/2 cm slices (depending on mushrooms)
6. (If you have time) In batches of each mushroom type, steam fry to reduce water content and set aside. Alternatively, microwave mushrooms on high for 4 mins.
7. Add Ghee, fish sauce and sesame oil to fry pan and fry mushrooms in batches (based on type)
8. Add to blender all mushrooms, chicken stock and mushroom water plus additional water in ration of 1:3 e.g. 1 cup of mushrooms to 3 cups of water
9. Add salt, wattle seed and nutmeg to blender
10. Blend on level 10 (not High) to desired consistency
11. Serve into bowls and add dollop of creme fraiche or sour cream.

Notes

• Goes well with chicken, beef or lamb

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License