Mushroom Stock

60gm Shitake Mushroom

3pcs Fresh Thyme

2gm Celery

3pcs Bay Leaves

10gm Carrot

2gm Garlic

2gm Shallot

4pcs Black Peppercorn

500ml Water

Preparation

STEP 1

Place the shallot, carrots, celery, shitake mushroom, garlic, parsley, thyme, bay leaves, peppercorn, and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer gently, covered, for 1 hour.

Mushroom Soup

100gm Bottom Mushrooms

100gm Chestnut Mushrooms

2gm Salt

2gm Pepper

5gm Fresh Butter

3pcs Fresh Thyme

2pcs Bay Leaves

Preparation

STEP 1

Heat the butter in a large saucepan and cook the shallot, celery, and garlic until soft, about 8-10 mins.

STEP 2

Add the bottom mushrooms, and chestnut mushrooms and cook over high heat for another 3 minutes until softened. Sprinkle over the flour and stir to add bay leaves and fresh thyme. Pour in the mushroom stock, bring the mixture to the boil,

STEP 3

Remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup

Garnish

2pcs Shitake mushroom

2pcs Yellow oyster mushroom

2pcs Pink oyster mushroom

1gm Salt

1gm Pepper

3gm Butter

2gm Fresh Parsley

Preparation

STEP 1

Heat the butter in a pan and cook the shallot, celery, and garlic in light brown add pink oyster mushroom, yellow oyster mushroom, shitake mushroom, salt, pepper, and chopped fresh parsley.

STEP 2

Garlic foam: Place milk in a saucepan on medium heat until boiled. Add garlic, and cook for 10 minutes, Then, blend until foamy

STEP 3

Parsley foam: Place milk in a saucepan on medium heat until boiled. Add parsley and cook for 10 minutes. Then, blend until foamy

STEP 4

For garnish, sautéed pink oyster mushroom, sautéed yellow oyster mushroom, sautéed shitake mushroom microgreen, garlic foam