Matsutake soup

Matsutake soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

For this recipe I had the vital help of Miho Uchida and her husband, Michiya, a Japanese couple living in London. Miho helped me get to know a great deal more about Japanese food, my knowledge previously being limited to sushi, sashimi and tempura. (I find it fascinating to discover details of other food cultures, which have been enjoyed for centuries.) They helped me even more when Michiya came back from Japan. He had been instructed to bring back some fresh matsutake, which were used in this recipe and are in the photograph. You can get all the ingredients from a Japanese food shop.

Ingredients

Quantity Ingredient
4-6 matsutake mushrooms
1/2 teaspoon soy sauce
1 teaspoon sake
a few drops lime juice
125g chicken breast, skinned and cut into slivers
4 medium raw prawns, whole but shelled
12 gingko nuts, shelled
salt
fresh mitsuba
or small slivers celery stick
Japanese stock

Method

  1. Cut the mushrooms into slivers lengthways after cleaning and cutting the hard tip off the stem. Set aside.
  2. Add the soy sauce, saké, lime juice and a pinch of salt to the warm stock. Add the chicken, mushrooms and prawns and cook for 5 minutes.
  3. Serve the soup in earthenware bowls. Add 3 gingko nuts to each bowl, and garnish with mitsuba or celery.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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