Happy fungi-Friday everybody.
Today making miso soup with wild mushrooms chanterelle and hedgehog. with seaweed and greens.
Ingredients:
50 grams yellowlegs
160 grams chanterelle and hedgehog mushrooms
2 tbsp miso
2 cloves of garlic
salt and pepper to taste
10 grams of dried seaweed
10-12 leaves of beetroot and spinach from the garden.
1 tbsp butter
1 tbsp oil
800 ml water.
Cut the greens
Cut the seaweed into small pieces.
Dissolve miso in 1/2 cup water.
Heat a skillet
melt 1 tbsp butter in 1 tbsp oil.
Add chopped garlic
Fry mushrooms.
Remove them from the skillet and keep aside.
In the same skillet saute the greens just for a minute.
Boil the water in a saucepan and add the fried greens.
Add seaweed. cook for around 7-8 minutes.
Add dissolved Miso.
cook for a couple of minutes.
Check the salt because miso has a lot of salt better to add salt after Miso is cooked in water. Add black pepper.
Serve it together with fried mushrooms.
After serving in a bowl or cup add mushrooms and enjoy the soup.
This is my contribution to the #FungiFriday community hosted by 
Thank you. and happy weekend to all.