by chef Michélle Theron of Hazendal
Serves 4
INGREDIENTS
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
METHOD
Mushroom stock
- Put all ingredients in a medium-size stock pot.
- Bring to a rolling boil and immediately reduce the heat.
- Skim constantly.
- Reduce until the flavour intensifies, to about 4,5L.
- 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)
Khrenovina
- Blend all the ingredients in a food processor.
- Transfer to a sterilized preserving jar, seal tightly and leave to ferment at room temperature, away from direct sunlight for 5-10 days.
- Check on it daily, opening the jar to release the gas.
- Give it a stir if the juices start splitting from the pulp.
- It will keep in the fridge for up to 6 months.
SERVING SUGGESTION
At Avant-Garde we serve this broth ramen-style with a wild boar pelmeni, pan–fried 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.