Farmer Dalibor and his wife Maya grow organic shiitake mushrooms in a village near Prague. They use traditional Japanese cultivation methods and only grow their shiitake on oak logs from oak trees that grow in the forests next to their farm. The oak trees have to be cut to make room for their neighbouring oak trees and give them space to grow bigger. 

This vegan shiitake recipe is one of their favourite autumn dishes they like to enjoy with family and friends.

Ingredients:

• ½ shallot (more suitable than onion)
• 1 tbsp olive oil
• 3 (dried) juniper berries
• 5 – 6 medium sized shiitake mushrooms (fresh or rehydrated dry shiitake)
• 70 ml sherry
• Sprig of rosemary
• 120 ml (vegan) cream >30% fat 
• Salt & pepper
• Freshly grated nutmeg
• Optional: teaspoon of (vegan) butter
  
  

Steps:

1. Finely dice the shallot, add the mushrooms, juniper berries and fry for a while over medium heat, until the mushrooms are slightly golden. 
2. Add sherry and keep frying until the alcohol evaporates. 
3. Then add cream into the pan and reduce for a few minutes so that the whole liquid thickens slightly. 
4. Finally, add nutmeg, season with salt and pepper to taste. 
   
   

Optionally, you can add a teaspoon of (vegan) butter to the sauce. It will give a softer, creamier texture to it.

The farmer recommends serving it with gnocchi and caramelised figs 🙂