Raymond Blanc serves up a tasty stir-fried oyster mushroom broth on Kew on a Plate.
Raymond says: “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.”
The ingredients for the mushroom consommé base are: 4 tsp sesame oil, 1 banana shallot (about 80g), peeled and finely sliced, 1 garlic clove, finely sliced, 1 sprig thyme, 20g dried mushrooms, chopped, 300g flat mushrooms, thinly sliced, 2 pinches sea salt, 2 pinches freshly ground white pepper and 2 tsp soy sauce.
For the garnish: 2 tsp sesame oil, 125g carrot, sliced, 5g finely chopped ginger, 1 chilli, deseeded and chopped, 300g oyster mushrooms, 40g beansprouts, pinch salt, pinch black pepper, 200g Chinese lettuce, 10g coriander leaves, 4 spring onions, sliced and a squeeze of lemon juice.