600g mushrooms
2 tablespoons rapeseed (canola) oil, plus extra for drizzling
45g finely chopped spring onions
1 tablespoon finely chopped garlic
1 tablespoon mirin
1 tablespoon cashew butter
1 tablespoon tahini
1 teaspoon light miso
100ml roasted mushroom broth (see recipe) or vegetable stock
200ml cashew milk or alternative nut milk or regular cow’s milk
2 teaspoons gochugaru (mild Korean chilli)
1 tablespoon nutritional yeast
1 tablespoon toasted white sesame seeds
1 teaspoon sea salt flakes
1 tablespoon roasted buckwheat (see recipe)
3 small baguettes
2 tablespoons rapeseed (canola) oil
Sichuan pepper oil
ROASTED BUCKWHEAT makes about 100g
80g whole buckwheat
½ tablespoon rapeseed (canola) oil

View the recipe collection here


1.Trim, clean and finely slice the mushrooms.
2.Pour the oil into a saucepan and put on a medium heat.
3.Add the mushrooms, spring onions and garlic and fry until the spring onions are soft without taking on any colour.
4.Add the mirin, then add the cashew butter, tahini and miso and stir to ensure everything is mixed properly.
5.Add the broth and cashew milk, lower the heat slightly and leave to simmer on a low heat until everything has reduced down a little.
6.Add all the ingredients for the spice mix except the buckwheat to a food processor and pulse until it is well mixed.
7.Pour the mix into a bowl, add the buckwheat and stir.
8.Cut the baguettes lengthways, drizzle a little oil over them and rapidly grill or fry cut-side down.
9.Place a baguette slice in a bowl, ladle some of the mushroom soup over it and top with the spice mix and a few splashes of Sichuan pepper oil.
11.Rinse the buckwheat in hot water and then cold water.
12.Place in a mixing bowl, fill with water and leave to stand for at least 60 minutes.
13.Strain and place the buckwheat on a tea towel and let it dry slightly.
14.Put a frying pan on a medium heat, add rapeseed oil and let it heat up.
15.Add the buckwheat just before the oil begins to smoke
16.Fry the buckwheat for around 5 minutes until it turns crispy and golden brown.
17.Stir occasionally to ensure it does not burn.

This is an edited extract
from Mushrooms
by Martin Nordin,
photography by Martin
Nordin and Oskar Falck,
Hardie Grant Books,
RRP $39.99. Available
in stores nationally.