Wild Winter Mushrooms & Smoked Fish Broth

A bout of winter-time illness left me feeling somewhat de-energised & lethargic but, I managed to find the strength to make this soul nourishing, bone-warming broth to alleviate my symptoms. I used some of my recent wild mushroom finds and other delectable treats from my wild larder & some from the fridge too. Erring more on the side of a 'dashi broth' base, this dish packed some rich, deep 'umami' (the 5th taste), and included certain other ingredients which are great for fighting colds, restoring energy & boosting immunity.

Recipe:

Smoked Fish
Velvet Shank
Jelly Ears
Turkey Tail
Onion
Garlic
Ginger
Sugar Kelp
Seaweed Powder
Mushroom Powder
Red Pepper
3 Cornered Garlic
Truffle Salt
1 Miso Sachet
Olive Oil
25g Unsalted Butter

Finely chop the onion & fry gently in a saucepan for 5-6 minutes. Add the finely chopped garlic, ginger, strips of dried sugar kelp & fresh or dried Velvet Shank fungi & cook gently for 3-4 minutes. Add the miso paste, approx 500ml boiling water and stir to mix. Add sliced Jelly Ear fungi, sliced red pepper, seaweed powder, mushroom powder & leave to simmer gently for 5 minutes. Add the smoked fish & butter & simmer another 5 minutes then remove from heat. Add truffle salt (or salt) to taste but be careful as the seaweed powder will be fairly salty and also the miso paste and some black pepper. Serve and add fresh raw velvets, raw red pepper slices and some fresh 3 cornered garlic to garnish. Enjoy.

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