Cauliflower Fungus Soup with Coconut and Lime

Method

1. Clean the cauliflower fungus, making sure there is no detritus lurking within its folds. If necessary, you can dunk it in water briefly – it won’t absorb water as most other fungi would – and drain it well on a teacloth. Separate into fronds and set aside.
2. Remove the tough outer layers of the lemon grass and finely slice the inner part. Put the lemongrass, spring onion, chillies, lime zest, lime juice, coriander stalks, turmeric and 1 tablespoon of the oil into a processor and blitz to a smoothish paste.
3. Set a medium sized pan over a moderate heat and fry the paste for a minute or so, moving it around so that it doesn’t burn. Add the coconut milk and bring up to the boil. Turn down to a steady simmer while you cook the cauliflower fungus.
4. Set a large frying pan over a high heat and add the remaining oil. Working in batches to avoid overcrowding the pan (which would make the mushroom steam and turn soggy) and add a single layer of cauliflower fungus and fry without stirring too often, to allow the edges to brown a little. As the mushrooms are cooked, add them to the simmering spiced soup.
5. When all the cauliflower fungus is added to the soup, taste the broth and add fish sauce to taste. (You may also want to add more chilli or lime juice at this point).
6. Divide the soup between 4 bowls, top with coriander leaves and serve with lime wedges on the side.

Credits

Recipe and photos by Otherwise for Wild Food UK