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

Directions

• 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.