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Recipe

Sup jamur

A light mushroom soup seasoned with fried base genep, lemongrass, and lime leaf. The soup from the Petulu class, cooked the day the mushrooms are bought.

All recipes·Serves 4 bowls·Prep 15 minutes·Cook 20 minutes

A wooden table set with bowls of ground spices, chilies, grated coconut, and banana leaves

Sup jamur is a mushroom soup, not a cream soup. 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.

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

Method

  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.