INGREDIENTS
SERVES 2
- 200g chestnut mushrooms, sliced
- 1 small leek, roughly chopped
- Thumb sized piece of ginger, peeled and grated
- 2 cloves garlic, peeled and finely chopped
- 2 tbsp tamari
- 100g dried shiitake
- 600ml vegetable stock
- 100ml coconut milk
- Pinch chili flakes
For the chili jam:
- 1 tsp rapeseed
- 1 red onion, finely diced
- 1 small piece ginger, grated
- 2 cloves garlic, finely diced
- 4 red chillies, finely diced
- 1/2 tsp dried chili flakes
- 2 tbsp maple syrup
- 1 tbsp tomato purée
- 1 tbsp tamari
- 50ml water
METHOD
In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden.
Add in the ginger, garlic, tamari, shiitake and 500ml vegetable stock and simmer for 30 minutes.
Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.
For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent.
Add in the garlic and ginger and cook for a few minutes until softened.
Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined.
Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.
SHOP
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