OoOH MOMMY (Vegan Shiitake Veloute)

Another one for all you veggie heads out there!

This soup is so savory and satisfying that you will not miss the meat.


Recipe for Shiitake Veloute:

510 grams shiitake caps

226 grams button mushroom

283.5 grams thinly sliced white onion

10 grams szechuan peppercorn

113 grams white soy

113 grams dark soy

55 grams rice wine vinegar

10 sprigs rosemary

8 quarts water

5 grams xantham gum

50 grams ultra tex 3 (Tapioca starch)

1135 grams mushroom stems

1 ounce grape seed oil

5 sheets dried kombu seaweed

Cover mushroom stems with water add soy sauce and kombu. Simmer for 30 minuets on medium heat. Strain through cheese cloth and a fine conical sieve.

Sweat sliced onions on low heat with grape seed oil and szechuan peppercorns for 15 minuets stirring so that no caramelization occurs.  Add mushrooms and cook on medium heat for 10 minuets. Then add mushroom broth and cook for an additional  15 minuets.

Using a Vita-prep or other high-speed blender puree the mixture, shearing in a little xanthan and ultra tex 3 at a time until the mixture is pureed smoothly.

Chop rosemary and put in the bottom of a fine conical sieve. Pass the soup through the rosemary.

I garnished the soup with fermented black bean puree, smoked oyster mushroom, candied horseradish, green onion and shaved radish. The soup was poured table side.


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