Shiitake is used for boosting the immune system, lowering blood cholesterol levels, hardening of the arteries, and has had great success in treating prostate or breast cancer. They contain the beneficial molecule called glucans, which are polysaccharides.
Prep time: 15 minutes
Cook time: 10 minutes
Serves 6 as a starter
3/4 lb Shiitake, sliced( 3 sliced then cubed for garnish)
2 large garlic cloves, minced
1 shallot, minced
2 cups vegetable or chicken stock
1 cup coconut milk , unsweetened
1 1/2 tsp. salt
1/2 tsp black pepper
1/2 lemon, juiced
1 sprig Rosemary, minced
2 tbsp. olive oil for cooking mushrooms
2 pads of grass fed butter, or ghee
Wipe off mushrooms with damp paper towel. Slice all mushrooms, except three. Cube three mushrooms to be sauted, for garnish.
Heat stock and coconut milk in separate pot. You never want to add cold stock to a soup.
Over medium heat in non stick pan heat olive oil. Place shallots in pan and cook for 2 minutes. Add garlic, cook for 2 more minutes. Add mushrooms, butter, and 1tsp.salt and pepper, then stir. When starting to melt, add 2 tbsp. stock mixture. Saute for about 5 minutes, or until melted down. Squeeze some of the lemon juice into mushrooms. Taste for seasoning.
Add a bit more butter to same pan and saute cubed mushrooms with a bit of the rosemary and a pinch of salt. Set aside for garnish.
Pour mushroom mixture and stock mixture into high speed blender or food processor. I used an immersion blender. All of the above will work.
Blend until mostly smooth. Add more stock or boiled water if you want consistency thinner.
Pour soup into small vessels of your choice. I like to use white tea cups. Spoon over some of the cubed mushrooms on top with some minced rosemary, and a squeeze of lemon.
Cooks note: Home made stock tastes better. I keep quarts of vegetable and chicken stock in my freezer, so a soup or risotto is not far away. Pacific organic stock is good in a pinch.