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Winter Fungi & Smoked Fish Broth

A bout of winter illness has left me somewhat de-energised & lethargic but I managed to find the strength to make a soul nourishing, bone warming broth using some of Mondays fungi finds and various treats from my wild preserves larder (ok & some from the fridge too). Erring on the side of a 'dashi broth' this one packs in real some proper 'umami' (the 5th taste! - more about this later), as well as some easily accessible ingredients that are great for fighting the cold, 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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