Three mushroom soup – shiitake, button, oyster with oak leaf salad

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Leeks
Couple
1 small
Family
1 large
Garlic
Couple
6 + 3 cloves
Family
8 + 4 cloves
Button mushrooms
Couple
1 bag
Family
1 bag
Stock & shiitake mushrooms
Couple
1 packet
Family
1 packet
Water
Couple
700 ml to 900 ml
Family
1.1 L to 1.4 L
Oyster mushrooms
Couple
1 bag
Family
1 bag
Lemon
Couple
1/2
Family
1
Oak lettuce
Couple
1 bag
Family
1 bag
Pickled onion vinaigrette
Couple
1 pottle
Family
1 pottle

The leeks this week are huge! Don’t feel that you need to use them all.

Instructions

1

Remove the dried shiitake from the bag and place in a bowl with boiling water, then let sit covered.

2

Remove the bottom and most of the green from the leeks. Cut in half lengthwise and wash throughly. Thinly slice.

Peel and mince the garlic. Separate a little off for the oyster mushrooms.

Slice the button mushrooms.

In a medium pan on medium-high, cook the leeks in a little oil for about 6 minutes. Add the larger pile of garlic, a pinch of salt and cook for another minute.  Add the sliced button mushrooms.

4

Add the water, the spices, slice the shiitake mushrooms. Add to the pot along with the water the mushrooms were soaking in.

Bring to a simmer and cook for 12 to 15 minutes.

5

While the soup is cooking, slice the oyster mushrooms into long strips about 1 cm wide. You can use the whole mushroom.

Blend the soup, return to the pot, taste and add more salt, as needed.

6

Pull the leaves off the lettuce and rip into a bowl.

Heat a large fry pan to very hot. Add a good splash of oil, then the oyster mushrooms, cook for a 90 seconds stirring regularly. Add the garlic, a pinch of salt and cook for another 30 seconds. Squeeze over with lemon juice and transfer to a bowl.

Place the pickled onions and a pinch of salt in the with the lettuce, add some vinaigrette and toss.

7

Serve soup topped with oyster mushrooms and salad on the side.



Upcoming Christchurch Five Night Plan Recipes

Check out the latest culinary creations from the team at Green Dinner Table.

Delivered to your door on Sunday July 28th.

 

Monday

This week's recipe

Buffalo tofu sliders with sesame slider buns, caramelised onion slaw and lemony beans

Tuesday

This week's recipe

Ranch salad, mini potatoes and smoky crispy chickpeas

Wednesday

This week's recipe

Jamaican jerk jackfruit wraps

Thursday

This week's recipe

Tex-Mex burrito bowl with BBQ hash, bacon mushrooms and guacamole

Friday

This week's recipe

West African peanut with organic silverbeet soup and brown rice

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