Wok of vegetables with slippery jack and porcini

• Easy - 20 Min

INGREDIENTS (6 SERVINGS)

• 80 g Borde dried slippery jack and porcini (2 pots)
• 2 courgettes
• 1 celery ball
• 2 carrots
• 10 asparagus
• 2 whites of leeks
• 5 tablespoons of soy sauce
• Crushed hazelnuts
• ½ onion
• 2 cloves of garlic, chopped
• 5 tablespoons of olive oil
• 1 L (4 cups) of water (including 200 ml (1 cup) of rehydration water from the slippery jack and porcini)
• Salt/pepper

PREPARATION

1. Rehydrate the dried slippery jack and porcini according to package instructions.
2. Meanwhile, cut all the vegetables into strips.
3. Marinate the courgettes strips with the soy sauce and a little olive oil.
4. Season the other vegetables with salt and pepper.
5. Heat the olive oil in a wok.
6. Squeeze the slippery jack and porcini to drain them.
7. In a saucepan, strain the rehydration water through a fine mesh sieve to remove any impurities. Keep aside 200 ml (1 cup) of this rehydration water.
8. Pan fry all vegetables and mushrooms except courgettes.
9. After 30 seconds, add some of the filtered mushroom rehydration water. Cover and cook covered for another 1 minute.
10. Then add the courgettes, the crushed hazelnuts, wet with the remaining rehydration water and cover for 30 seconds.
11. Arrange in a soup plate. And serve !
12. Tip: you can replace the dried slippery jack and porcini with our Borde dried forest mix for an even more woody taste.