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| Main ingredients | Dried shitake mushrooms, Button mushrooms, Shimeji mushrooms, Fresh turmeric, Butter, Garlic, Onion, Crushed black peppercorns, Dried mixed herbs, Fresh cream |
| Cuisine | Fusion |
| Course | Soups |
| Prep time | 50-55 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 5-6 dried shitake mushrooms, soaked for 40-45 minutes, drained and sliced
- 8-10 button mushrooms, sliced
- 15-20 white shimeji mushrooms
- 1½ inch fresh turmeric, sliced
- 3 tablespoons butter
- 8-10 garlic cloves
- 1 large onion, sliced
- Salt to taste
- Crushed black peppercorns to taste
- ½ teaspoon dried mixed herbs
- 2 tablespoons fresh cream
- Lavash for serving
Method
- Heat 2 tablespoons butter in a shallow non-stick pan, add garlic and sauté till golden brown.
- Add onion, mix and sauté till translucent. Add turmeric, shitake mushrooms and button mushrooms and toss well.
- Add salt, crushed black peppercorns and dried mixed herbs, toss well and cook for 4-5 minutes.
- Add 2½ cups water and mix well. Once the mixture comes to a boil, lower the heat, cover and cook for 6-8 minutes.
- Allow to cool slightly and transfer into a grinder jar. Add 1 cup water and grind to fine mixture.
- Heat a deep non-stick pan, add the ground mixture and ¾ cup water and mix well.
- Once the mixture comes, to a boil, collect and discard the scum, add fresh cream and mix well.
- Meanwhile, heat remaining butter in another shallow non-stick pan, add shimeji mushrooms and saute on high heat for 2-3 minutes.
- Sprinkle salt and mix well. Take the pan off the heat.
- Pour the soup into a serving bowl. Place sauteed shimeji mushrooms in the centre, sprinkle crushed peppercorns and serve hot with lavash.
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