Mushroom soup is really very tasty and oyster mushrooms are the only suitable mushrooms for the low FODMAP diet. I love mushrooms and I went on a foraging course to help identify them but I haven’t picked any as yet – to nervous about picking the wrong ones I suppose. I would love to come across an oyster mushroom in the wild and they may be sold as wild mushrooms but I suspect they rarely are – I found the ones I used in this recipe in an Tesco store and they weren’t too costly.
I have written about the umami flavour before here and I have just read a really interesting article in the Guardian newspaper online here. I was astonished to read that glutamate the flavour that is responsible for the meaty rich flavour is also found in human breast milk and our tongue has a specific receptor for it – no wonder we like it! So much for MSG and the reports of it being ‘toxic’ according to some who like to say all ‘chemicals’ are bad – spoiler alert – all food are based on chemicals!
- 300g of oyster mushrooms.
- 2 teaspoons white miso (check the label for other high fodmap ingredients).
- 2 teaspoons of Tamari sauce.
- 1 teaspoon of ginger.
- 1 tablespoon of oil.
- 2 tablespoons of lactose free cream.
- 1 and a half pints of water.
- Chop mushrooms and add oil to a pan.
- Fry the ginger and add the chopped mushrooms and cook for 10 minutes.
- Add some hot water to the miso and dissolve then add the water, miso and Tamari sauce to the pan.
- Cook for 10 minutes
- Blend till smooth
Serve with cheese on toast floats for an additional umami flavour! It really couldn’t be easier.
Here is a picture of me and my mum on our foraging course in the Lake District – lots of mushrooms here but they were foraged by an expert!