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Recipe

Sup jamur

Check dates to cook this with Chef Wayan in Petulu.

IDR 450.000per guest, shared class

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Balinese mushroom soup: oyster or straw mushrooms in a light broth of fried base genep, lemongrass, and lime leaf. Cook it the day the mushrooms are bought.

By Chef Wayan Suryana, Warung Tumang BaliLast updated First published

Serves 4 bowls·Prep 15 minutes·Cook 20 minutes

Sup jamur in short

Sup jamur is a light Balinese mushroom soup. Fry shallot, base genep, and tomato in coconut oil, add torn oyster or straw mushrooms, then simmer with water, a little coconut milk, lemongrass, lime leaf, and palm sugar for about 15 minutes. Finish with basil off the heat.

Mushroom soup in a white handled cup on a woven rattan mat at the Petulu class table, from the Petulu class where sup jamur is cooked
The Petulu class buffet labeled sayur urap and mushroom soup, from the Petulu class where sup jamur is cooked

Oyster or straw mushrooms go into a pot with fried base genep, a little coconut milk, lemongrass, and lime leaf. The broth should taste of the mushroom and the paste, not of stock powder.

Buy the mushrooms the morning you cook them. They weep if they sit, and that water thins the soup in a way salt cannot repair.

Sup jamur ingredients

  • 300g oyster or straw mushrooms, torn, woody ends trimmed
  • 2 tablespoons fried base genep
  • 1 tomato, chopped
  • 2 shallots, sliced
  • 700ml water
  • 100ml coconut milk
  • 1 lemongrass stalk, bruised
  • 2 lime leaves
  • 1 teaspoon palm sugar
  • Salt
  • 1 tablespoon coconut oil
  • A handful of kemangi or Thai basil, to finish

How to make sup jamur

  1. Warm the coconut oil and soften the shallot. Add the fried base genep and tomato and cook until the paste smells sweet rather than raw.
  2. Add the mushrooms and stir until they start to give up their liquid.
  3. Pour in the water, coconut milk, lemongrass, lime leaf, palm sugar, and salt. Simmer gently for about 15 minutes. The mushrooms should be tender and the broth lightly cloudy from the coconut, not thick.
  4. Take out the lemongrass and lime leaf. Stir in the basil off the heat. Serve in bowls beside rice, not as a course before the rest of the meal.

At Warung Tumang Bali this soup is part of the spread, ladled next to rice and sambal matah. The spice table is where the paste was ground that morning.

Sup jamur questions

Is sup jamur a cream soup?
No. A little coconut milk clouds the broth lightly. It should taste of mushroom and spice paste, not stock powder.
Which mushrooms work best?
Oyster or straw mushrooms, bought the morning you cook them. Mushrooms that sit weep water and thin the soup.
Is sup jamur vegetarian?
It is when the base genep is made without shrimp paste, which the Petulu kitchen does on request.

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IDR 450.000per guest, shared class

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