12 medium crimini mushrooms – washed and sliced
12 shitake mushrooms – washed and sliced
1 stick of celery – washed and finely sliced
1 small carrot
1 cup of diced celeriac root
1 cup of diced rudabager
1 large onion – finely sliced
3 cloves of garlic – mashed in a pinch of salt
1 cup of marsala sweet wine
2 heaping tablespoons of coconut yogurt
1 tsp of ground coriander seed
1 tbsp of herb de province
1/2 tsp of salt (salt from preserved lemons ideally)
pinch of fresh ground pepper
1/4 cup of fresh parsley for garnish
1.8 – 2 litres of water
Steps:
Put a large saucepan or small stock pot on a medium heat.
Sautee the onions for 3 minutes
Add the garlic – sautee for 1 minute more
Add the salt and spices and then the other vegetables including the mushrooms – Sautee for 3 – 5 minutes
Add the water – and cook for 5- 7 minutes
Add the marsala wine – cook for 2 minutes
Liquidize until smooth.
Add the yogurt
Mix through
Serve with the parsley garnish.
Option:
If you want to make this an extra special ‘wow’ dish serve with toast, topped with roasted foie gras and sauteed oyster mushrooms.
