Cream of Shiitakes, Coconut Lemongrass
Posted on 30 March 2017 by Cécile
I discover with great pleasure that we have a local production of shiitake, these very fragrant mushrooms from Asia.
And here you go! How about a little velvety, warm or cold with surprising flavours?
For 4 plates:
- 200 gr fresh shiitake
- 1 small red onion (40 gr)
- 1 garlic clove, crushed
- 2 tbsp. coconut oil (or other)
- 700 ml vegetable broth (1 dehydrated cube and hot water)
- 1 stick of lemongrass
- 1 small pieces of fresh ginger (10 gr)
- 60 ml coconut cream
- unsalted peanuts, coarsely chopped (optional)
Clean the mushrooms without getting them too wet and remove the hard foot. Slice them, reserve. Thinly slice the onion. Crush the lemongrass stick without cutting it. Grate the ginger and grate the garlic clove.
In a saucepan, heat the oil and gently fry the shiitake with the onion and garlic for 5 minutes. Add the broth, crushed lemongrass and ginger. Simmer uncovered for 15 minutes.
Remove the lemongrass, add the coconut cream and mix finely with the plunging blender. Adjust seasoning with salt and pepper if necessary.
Sprinkle with coarsely chopped unsalted peanuts when serving, at your convenience, hot or cold.
Velvety Shiitake, Citronella Coco
Notes:
You can make this recipe with other mushrooms.
Don't hesitate to serve this ice-cream preparation in glass jars for an original aperitif!