March 5, 2021


Hazendal Wine Estate

by chef Michélle Theron of Hazendal

Serves 4


Mushroom stock 

1kg brown mushrooms, peeled and diced (dry the mushroom peels and add as well) 

100g shiitake mushrooms, sliced  

1 medium onion, sliced 

20g dried, mixed mushrooms 

10g thyme 

10g garlic cloves  

1 bunch flat-leaf parsley   

6L cold water 

Shiitake and kombu broth 

3C mushroom stock as prepared  

50g ginger, finely sliced 

20g bonito flakes 

100ml teriyaki sauce 

30g dashi 

Khrenovina (makes 1L jar) 

1kg ripe plum tomatoes 

1T fine sea salt 

25g horseradish root, peeled, rinsed and finely grated 

2T honey 

2 garlic cloves, peeled 


Mushroom stock 

  1. Put all ingredients in a medium-size stock pot.  
  2. Bring to a rolling boil and immediately reduce the heat 
  3. Skim constantly.  
  4. Reduce until the flavour intensifies, to about 4,5L.  
  5. Remove from heat and strain through a double layer of muslin cloth to obtain a clear stock.   

Shiitake and kombu broth 

Infuse all the ingredients over medium heat without boiling.  (Yields 900ml)  


  1. Blend all the ingredients in a food processor. 
  2. Transfer to a sterilized preserving jar, seal tightly and leave to ferment at room temperature, away from direct sunlight for 5-10 days. 
  3. Check on it daily, opening the jar to release the gas. 
  4. Give it a stir if the juices start splitting from the pulp. 
  5. It will keep in the fridge for up to 6 months.  


At Avant-Garde we serve this broth ramen-style with a wild boar pelmeni, panfried shiitake mushrooms, roast pork belly slices and soft-boiled free-range egg with a side of crispy crackling, khrenovina and a fermented tomato and horseradish salsa, which is a common soup condiment. 

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