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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Take 20g of dried shiitake mushrooms, add 200ml of water to soak for 2 hours in advance, wash away impurities and set aside.
Watch out
Stir and rinse to remove impurities before soaking in fresh water, otherwise residual sand will ruin the texture.
Take 400g of button mushrooms, put them in a colander, change the water several times to wash off dirt, drain, and dry the surface with an electric fan.
Watch out
Do not wash for too long, otherwise they will absorb too much water and ruin the subsequent cooking process.
Take 150g of onion and cut into neat, manageable pieces; take 10g of ginger and slice into extremely thin small pieces and set aside.
Watch out
Ginger must be sliced as thin as possible because it is the coarsest ingredient
if cut too thick, it will be hard to blend smooth
Take 100g of shiitake mushrooms and trim stems, slice stems thinly against the grain, and slice caps to increase surface area; take 150g of king oyster mushrooms and slice diagonally into 0.5 to 1 cm thick pieces; take 400g of button mushrooms, trim the dark ends of stems, and cut each into pieces.
Watch out
Mushroom slices must be uniform
slicing increases surface area for the Maillard reaction, making the subsequent sautéeing smoother
Take 50g of butter, use the measurement markings on the packaging to cut out 50 grams and set aside.
Place 50g of butter in a cold pot, turn on low heat and let the butter melt slowly; add king oyster mushrooms first, then gradually add button mushrooms, stir-fry in batches until moisture starts to evaporate, mushrooms slowly caramelize, and the bottom of the pot turns golden brown.
local_fire_departmentLow heatWatch out
Add butter to a cold pot and melt it slowly over low heat, otherwise the butter will easily burn.
Add the soaked dried shiitake mushrooms and stems, 150g of onion, and 10g of ginger slices, stir-fry together until the onions soften, without browning.
local_fire_departmentLow heatWatch out
Stir-fry onions until soft without browning
if onions brown, they will develop an off-flavor that overpowers the mushroom taste
Pour in 1000ml of hot water, turn to high heat, use the spatula to scrape the sides and bottom of the pot to incorporate the caramelized fond into the soup, boil until the onions are translucent and the browned mushroom bits dissolve completely into the soup, then turn off the heat and let cool.
local_fire_departmentHigh heatWatch out
Scrape the browned fond from the bottom of the pot when adding hot water
that is the essence of the flavor and should not be left behind
Do not overfill when blending hot liquids to prevent splashing and severe burns.
Allow the cooked soup to cool slightly, pour into a container, and use an immersion blender or countertop blender to thoroughly crush the ingredients into a smooth suspension.
Watch out
Do not put too much in at once
assess the performance of your machine, otherwise it will be hard to blend smoothly
Pour the blended soup back into the pot to heat, add 3g of salt, 5g of sugar, and 100ml of heavy cream, stir continuously until the soup is evenly combined and flavorful.
local_fire_departmentMedium-low heatWatch out
Seasoning should be prominent yet subtle
salt gives a base while sugar brightens the flavor. Adjust gradually to taste
Ladle the seasoned soup into a bowl, sprinkle with 1g of black pepper, garnish with seared mushroom slices, and serve.
