Steamed Oysters In Shiitake Maitake Mushroom Broth With Chickpea Crisp And Broccoli Confit

Ingredients

• Fresh Oysters12 shucked
• Dried Shiitake Mushrooms1 cup
• Fresh Maitake Mushrooms1 cup torn
• Filtered Water6 cups
• Garlic3 cloves smashed
• Ginger2 tablespoons garlic ginger paste
• Ground Turmeric One Teaspoon
• Bell Pepper1 thinly sliced
• Broccoli2 cups florets
• Cooked Chickpeas1 cup
• Oats Quarter Cup Ground To Coarse Flour
• Pumpkin Seeds Quarter Cup
• Brazil Nuts2 tablespoons chopped
• Sea Salt To Taste
• Fresh Citrus Juice2 tablespoons

Method

1. 1Make a mushroom stock by simmering dried shiitake maitake and water with smashed garlic for fifteen minutes then strain to a clear broth.
2. 2In a shallow pan combine mushroom broth ginger turmeric and bell pepper and bring to a gentle simmer.
3. 3Add oysters to the simmering broth and cover to steam for three to five minutes until the edges curl and the liquid is fragrant.
4. 4While oysters steam pulse cooked chickpeas with oats pumpkin seeds brazil nuts and a pinch of salt to form a coarse paste and bake or pan sear small spooned rounds until crisp and golden.
5. 5Steam broccoli florets separately until tender then toss with a touch of citrus juice and a pinch of salt to create a confit like finish.
6. 6Ladle hot mushroom broth and oysters into shallow bowls arrange broccoli confit and chickpea crisps alongside and finish with a scatter of chopped brazil nuts.