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Mains

Mushroom Bouillon with Truffles

It takes a bit of planning to make this dish, just like it would take some planning to make a really nice stew; sourcing the produce, making the stock, standing by the stove and stirring the pot with love and anticipation. It's the same deal here – except your dehydrator is your new stove. Going to the market is for sure one of my favourite hobbies...especially here in Melbourne, where you don't need a car since we have a gorgeous old school tram system which makes it a breeze! I got the mushrooms and truffles for this recipe from a local market in Prahran.

Mushroom Bouillon with Truffles

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ingredients

1 cup turnip, peeled & cut
2 cups cauliflower florets
½ shallot, finely grated
1 tsp light miso
2 tbsp warm water
½ tsp sea salt
½ tbsp nama shoyu
3 celery, brunoise
6 Dutch carrot, brunoise
¼ brown onion, brunoise
¼ cup nama shoyu
2 cup hot water
½ cup Dark Agave Nectar
2 tbsp apple cider vinegar
1 tsp sea salt
12 shiitake, stems removed
8 Swiss brown mushrooms
8 oyster mushrooms
1 truffle, brushed and finely sliced

method

Step 1Mix the warm water together with the miso, garlic, shallot, salt, parsley and nama shoyu.
Step 2In a food processor, blend the cauliflower and turnip until they're a similar consistency to rice.
Step 3Add the water mixture into the ‘rice’ and mix with your hands until well-combined.
Step 4Reduce under the sun or in a dehydrator until thick and glazy.
Step 5 Mix in a blender until creamy and strain through a nut milk bag or muslin gauze into a glass jar.
Step 6Marinate the mushroom in the bouillon stock for 10 minutes.
Step 7Place a generous amount of rice in the middle of plate.
Step 8Place assorted mushroom around the plate and drizzle with bouillon stock, fresh shaved truffle, truffle oil and black truffle sea salt on the rice.