Ingredients
- 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
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.