Stir-fried Oyster Mushroom Broth


For the mushroom consommé base

  • 4 tsp sesame oil
    1 banana shallot (about 80g/23⁄4oz), peeled and finely sliced 1 garlic clove, finely sliced
    1 sprig thyme
    20g/3⁄4oz dried mushrooms, chopped
    300g/101⁄2oz flat mushrooms, thinly sliced
    2 pinches sea salt
    2 pinches freshly ground white pepper
    2 tsp soy sauce

For the garnish

  • 2 tsp sesame oil
    125g/41⁄2oz carrot, sliced
    5g finely chopped ginger
    1 chilli, deseeded and chopped 300g/101⁄2oz oyster mushrooms 40g/11⁄2oz beansprouts
    pinch salt
    pinch black pepper
    200g/7oz Chinese lettuce
    10g coriander leaves
    4 spring onions, sliced
    a squeeze of lemon juice.


  1. 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.
  2. Add the flat mushrooms and season with a pinch of salt and pepper. Cover with a lid and cook for 5 minutes.
  3. 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.
  4. 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.
  5. Stir in the remaining ingredients and cook for a minute. Remove from the heat, taste and adjust the seasoning, if required.
  6. To serve, divide the vegetables between 4 bowls and pour over the hot mushroom broth.