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.
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, 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.
