Ingredients
| 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 | |
| FOR THE SPICE MIX | |
| 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) | |
| FOR SERVING | |
| 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
Instructions
| 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. |
| 10. | ROASTED BUCKWHEAT |
| 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.