The leeks this week are huge! Don’t feel that you need to use them all.
Three mushroom soup – shiitake, button, oyster with oak leaf salad
Cook time: 40 minutes
Remove the dried shiitake from the bag and place in a bowl with boiling water, then let sit covered.
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.
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.
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.
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.
Serve soup topped with oyster mushrooms and salad on the side.