300g of fresh or dried mushrooms, such as shiitake or porcini, or any other dry mushroom
3 tablespoons of oil
2 medium onions, chopped
1 leek, cut into thin slices
1 tablespoon of grated ginger
1/2 teaspoon of curry powder
6 cups of vegetable broth
1/2 cup of coconut milk
1 tablespoon of cornstarch
120g of fresh mushrooms, sliced, without the stems
1 tablespoon of lemon juice
1 tablespoon of chopped green onions or garlic scapes
To taste: salt
300g of fresh or dried mushrooms, such as shiitake or porcini, or any other dry mushroom
3 tablespoons of oil
2 medium onions, chopped
1 leek, cut into thin slices
1 tablespoon of grated ginger
1/2 teaspoon of curry powder
6 cups of vegetable broth
1/2 cup of coconut milk
1 tablespoon of cornstarch
120g of fresh mushrooms, sliced, without the stems
1 tablespoon of lemon juice
1 tablespoon of chopped green onions or garlic scapes
To taste: salt
In a small bowl, place the fresh mushrooms and cover with hot water
Let it soak for 30 minutes
Drain, rinse well, and reserve
In a large pan, heat 1 tablespoon of oil over high heat
Add the onion and cook until lightly golden
Add the leek, mushroom (shiitake or porcini if using), ginger, curry powder, and cook for 3 minutes, stirring constantly
Join the vegetable broth and coconut milk
Simmer on moderate heat
In a small bowl, dissolve the cornstarch in 1 tablespoon of water
Add to the pan and simmer
Reduce the heat, season, and cook for 30 minutes with the pan covered
While this is cooking, heat the remaining oil in a skillet over high heat
Add the mushroom slices and fry for 2 minutes or until soft
Season
Serve hot, garnished with green onions.
