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.
For the mushroom consommé base
- 4 tsp sesame oil
- 1 banana shallot (about 80 g/2¾ oz), peeled and finely sliced
- 1 garlic clove, finely sliced
- 1 thyme sprig
- 20 g (¾ oz) dried mushrooms, chopped
- 300 g (10 ½oz) flat mushrooms, thinly sliced
- 2 pinches of sea salt
- 2 pinches of freshly ground white pepper
- 2 tsp soy sauce
For the garnish
- 2 tsp sesame oil
- 125 g (4½ oz) carrot, sliced
- 5 g finely chopped ginger
- 1 chilli, seeds removed, chopped
- 300 g (10½ oz) oyster mushrooms
- 40 g (1½ oz) bean sprouts
- pinch of salt
- pinch of black pepper
- 200 g (7 oz) Chinese lettuce
- 10 g coriander leaves
- 4 spring onions (scallions), sliced
- squeeze of lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For the mushroom consommé base, heat the sesame oil in a large sauté pan or large frying pan over 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 300 ml (10 fl 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 frying pan over medium heat. Fry the carrot, ginger and 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 1 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.
See more from Raymond Blanc in Royal Gardens On A Plate, on SBS and SBS On Demand.