If you find the earthiness of fresh shiitake slightly overpowering, use dried shiitake instead. Their guanylate levels double when dried, boosting their umami flavour in this clear, meat-free soup.
Serves 4-5 Prep time 10 minutes
Cook time 3 hours
1½kg white button mushrooms
50g dried shiitake mushrooms, sliced
4 litres water
salt, to taste
button mushrooms, cleaned and sliced
enoki mushrooms, trimmed and split
shimeji mushrooms, stemmed
finely chopped chives
- Place button and dried shiitake mushrooms and water in a large pot. Bring to a boil. Once it reaches a boil, reduce heat to a gentle simmer.
- After two hours, or when liquid has reduced to approximately 1½ litres, remove from heat and double strain into a separate pot. Reduce for another 1 hour, or until you have 1 litre of consommé. Season with salt.
- Divide garnishes among four to five serving bowls and pour consommé over.