Ingredients 300g Asian Butter Lettuce
1 large king oyster mushroom
150g enoki mushroom
2 cloves of garlic
2 cups vegetable stock
1 tablespoon fried onion flakes
30g roasted red pepper
Salt and pepper to season
Pour vegetable stock into a saucepan. Bring it to boil. Add in all the mushrooms. (You can add in leftover veggies, such as carrot, onion, tomato as well).
Let in simmer for at least 30 minutes and try to refrain from stirring.
Remove the mushrooms and set them aside.
Strain the mushroom consommé liquid through a fine sieve lined with muslin cloth.
The liquid should be quite clear, light golden, free from any residue.
Set aside to cool.
In a separate pan, spray a tiny amount of olive oil and brown the garlic cloves.
Add the chopped Asian butter lettuce to the pan.
Season with salt.
Add the mushrooms.
Season with pepper.
Add 2 tablespoons of the mushroom consommé to the pan.
Simmer until the liquid has been reduced.
Arrange the vegetables on 4 separate deep dishes.
Place enoki and king oyster mushroom slices on top.
Garnish with crunchy fried onion flakes.
Top with some roasted red pepper.
Gently pour 3 tablespoonful of the mushroom consommé into the base of the bowl.
Season with salt and pepper.
A delighful vegetarian dish ready to be enjoyed by all.