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Cook with with Wild By Tart: Warming Asian Mushroom Broth

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Cook with With By Tart: Warming Asian Mushroom Broth

Missing your favourite restaurants and keen to know what’s next for some of Mayfair and Belgravia’s food hotspots? We’ve been chatting to Wild By Tart who have shared their delicious Asian mushroom soup recipe and gives us a sneak peak of what we can expect from them in 2021.

What can visitors to Wild By Tart expect to see this January/year?
Despite the circumstance, we feel positive about the year ahead. We have lots of exciting plans for all aspects of Wild by Tart, we’re planning new menus and welcoming new brands into our retail space. We’re so excited to be able to host some more fantastic events here and hosting public events too. 

A few years ago everyone went mad for Kale – any particular food that you think everyone’s going to get hooked on this year?
We’ve always been big fans of pickling vegetables, and this seems to be becoming popular. It’s a great way to use leftover vegetables and it lasts for a long time! 

After a well-deserved Christmas of eating well and indulgent foods, what sort of foods do you recommend adding to the diet for January? 
After an indulgent Christmas, we tend to turn to lots to warming, hearty broths. We have a spicy chicken one and a vegan Asian mushroom one, too. Both packed full of healthy ingredients to help us through the colder months. 

Do you have any good recipes for those partaking in Veganuary?
Yes, the Asian Mushroom broth mentioned above is one our favourite vegan recipes. This will be posted on socials if you want to try making it!

What is your 2021 goal for Wild by Tart?
We have so many, after what 2020 threw at us we just want to be able to see our beautiful space open, packed full of our lovely customers and team and see it as it should be. We have lots of great ideas and plans so let’s hope this lockdown ends soon.  
 
What is your go-to baking recipe, for those who are hooked on baking from home?
Excuse the pun, but we love to make a Tart! Nothing too complicated but using delicious fruits and we love to make ice-cream too, so anything we can pair with a delicious ice cream. Pears are in season at the moment so check out our Pear and Mascarpone Tart with brown butter ice cream on our Instagram page. 

What is your favourite dish to make on lazy Sundays?
We love a long lazy brunch! Goan baked eggs and bloody marys are always a go-to, easy to make and very tasty. 

What’s your favourite thing about Belgravia & Eccleston Yards?
We adore our space, and all our lovely neighbours. It’s a bit of a hidden gem with so many great things to explore.
 
Other than Wild By Tart, where’s your favourite place to go in Belgravia/Eccleston Yards?
We’re big fans of the brand Loquet - we love their beautiful necklaces and Studio Pottery is fantastic too. 


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The recipe 

Restorative mushroom soup
Serves 4

1 tbsp coconut oil 
2 inch piece of ginger, peeled
3 shallots
2 red chilies
2 lemon grass sticks
3 garlic cloves
2 lime leaves
Stalks from a bunch of coriander 
1 tsp ground coriander 
1 tsp ground cumin
1 tsp ground cinnamon
Handful of dried porchini mushrooms 
2 limes – zest and juice
750ml Stock (vegetable or chicken)
1 tsp tamarind paste 
1 tsp Fish sauce 
1 tbsp Soy sauce
1 ½ tsp palm sugar (or maple syrup)
Garlic clove, thinly sliced 
250g Shiitake mushrooms – chopped into quarters 
250g enoki mushrooms 
Sesame oil
Udon noodles
Tofu
Spring onions
Radishes
Coriander leaves
Sesame seeds
 

Method

1. Finally chop the shallots, ginger, chillies, garlic, lemon grass and coriander stalks (or blitz in a food processor).

2. Heat the coconut oil in a pan and add the above, sauté for 5 minutes then add the spices, lime leaves, shitake and enoki mushrooms and lime zest, heat for another 2 mins, keep stirring to make sure it doesn’t burn. 

3. Then add the stock, tamarind, fish sauce and soy sauce. Simmer keeping to a medium heat for at least 20 minutes to allow the soup to infuse. 

4. Next dry the tofu between paper towel and cut into cubes, fry in a pan with ground nut oil until crisp and golden then add a splash of soy sauce and sesame oil. While these cook, slice up the spring onions, radishes, coriander and chilies for your topping.

5. Cook your noodles according to the packet instructions. Serve in a deep bowl with the broth, mushrooms and tofu, adding all the pretty toppings, finishing with a few coriander leaves and toasted sesame seeds.