Squeeze the mushrooms to remove excess water, then cut off the stems as close as possible to the cap. Strain the soaking liquid through a fine sieve placed over a bowl. Measure out 150ml (â…” ...
Why soup of course! Our favorite plant-based chef Makini Howell for Plum Bistro has a recipe that’s comfort in a bowl. The Pacific Northwest is mushroom heaven. What better way to highlight it ...
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