Shiitake mushrooms are one of the most popular mushrooms due to its uncommon shape and meaty texture and some say it actually mimics the flavour of beef! Shiitake mushrooms are heart-healthy foods because they are free of saturated fats – now you know why it’s a vegan’s favourite meat alternative! In this recipe I’ve included a few other veggies to complement the creamy mushroom flavour, including ginger to give it a kick!
Duration: 40 minutes
150g Shiitake mushrooms (I get mine from Waitrose)
1 tbs rapeseed oil
4 cloves garlic
½ white onion
4 sprigs of thyme
1 tsp ginger
1 tsp turmeric
2 ½ cups of water
1 tbs sunflower oil butter
1/3 nutritional yeast
1 tsp chilli powder
1 tsp salt
1 tsp better
1. Slice mushrooms into bitesize chunks, leaving 2 whole mushrooms for garnishing.
2. Heat a tbs oil and butter into saucepan, add mushrooms and cook for 10 minutes until softened. Remove the 2 mushrooms for garnishing aside.
3. Add chopped carrots, chopped leek, garlic, onion, thyme and ginger to the mushrooms on the stove and cook for 10 minutes, stirring occasionally.
4. Add water, turmeric, chilli powder, salt & pepper to vegetables and boil for another 20 minutes.
5. Remove from heat and process mixture to cream a completely smooth texture. You can leave some lumps if you prefer to have a light bite within your soup. Top with remaining mushrooms and sprinkle over some fresh thyme.