Tuesday, April 29, 2014

Cooking Lab - Butter Lettuce with Mushroom Consommé

This is a beautiful vegetarian dish enriched with a delicate enoki & king oyster mushroom consommé. 

It has a clean, natural sweet mushroom flavour. If you like mushroom, you will like this dish. 

(c) GMV - Got My Vote!

You can make this at home easily and you will discover the taste of the tinned product is not even close to homemade. 

A delighful vegetarian dish ready to be enjoyed by all. 


- 300g Asian Butter Lettuce 
- 1 large king oyster mushroom 
- 150g enoki mushroom 
- 2 cloves of garlic 
- 2 cups vegetable stock 
- 1 tablespoon fried onion flakes 
- 30g roasted red pepper 
- Salt and pepper to season 


1. Pour vegetable stock into a saucepan. Bring it to boil. Add in all the mushrooms. (You can add in leftover veggies, such as carrot, onion, tomato as well).

2. Let in simmer for at least 30 minutes and try to refrain from stirring.

3. Remove the mushrooms and set them aside.

4. Strain the mushroom consommé liquid through a fine sieve lined with muslin cloth.

5. The liquid should be quite clear, light golden, free from any residue.

6. Set aside to cool.

7. In a separate pan, spray a tiny amount of olive oil and brown the garlic cloves.

8. Add the chopped Asian butter lettuce to the pan.

9. Season with salt.

10.Add the mushrooms.

11.Season with pepper.

12. Add 2 tablespoons of the mushroom consommé to the pan.

13. Simmer until the liquid has been reduced.

14. Arrange the vegetables on 4 separate deep dishes.

15. Place enoki and king oyster mushroom slices on top.

16. Garnish with crunchy fried onion flakes.

17. Top with some roasted red pepper.

18. Gently pour 3 tablespoonful of the mushroom consommé into the base of the bowl.

19. Season with salt and pepper.