Cooking time
About 75 min
200g (7 oz) portobello mushrooms, diced
5 King of the Forest mushrooms
9g (1 ¾ tsps.) minced garlic
60g (2 oz) white onion, diced
30g (2 tbsps.) olive oil
200g (7 fl. oz) vegetable stock
120g (4 ¼ fl. oz) cashew milk
1 sprig of thyme
salt, to taste
freshly ground black pepper, to taste
10g (2 tsps.) “00” Flour
4-5 shimeji mushrooms 30g (2 tbsps.) olive oil
2-3 sweet alyssum buds
2-3 Rosemary sprigs
5g (1 tsp) vegan caviar