Directions

1. Step 1

   Heat a heavy-based pot, and pop in shiitake and baby king browns; keeping the heat super high, wet fry the mushrooms off with a splash of water, until they start to colour. Keep a close eye on the water — if the pan gets a little dry, add another splash of water to keep everything loose and moving.

2. Step 2

   Meanwhile, take the open coconuts and tip the juice through a fine strainer and into a jug or bowl. Scoop out the flesh from those coconuts using a large spoon and rinse lightly (the husk tends to stick, but if some doesn’t budge, it’s just roughage!). Cut the flesh into strips and set aside.

3. Step 3

   Heat a griddle pan to smoking hot and cook the king brown mushrooms until you get some char marks on both faces.

4. Step 4

   Pound the garlic, ginger, and chilli, together into a paste. Once you’re happy with the colour of your mushrooms, add some oil to the pot and chuck in this aromatic paste. Fry off just until fragrant.

5. Step 5

   Pour the coconut water into the pot and add the seared king brown mushrooms, as well as the oyster mushrooms, wood ear, and lion’s mane (these mushrooms are more delicate, so are better off un-fried). Bring to a simmer and allow it all to bubble away for 20–25 minutes. In the last couple minutes, add the coconut aminos and tamarind paste (and extra chilli, if you like a little heat!). Taste for seasoning, add coconut sugar syrup if more sweetness is needed, or fysh sauce for more salt. Add enoki at the last moment, and turn the heat off.

6. Step 6

   Arrange coconut flesh strips and grilled mushrooms in a bowl, and pour over hot broth and mushrooms.

7. Step 7

   Garnish with herbs, lime cheeks and extra chilli and serve!