You’re absolutely right! I fell into the ‘more syllables, the better’ trap. 😂

I also find that ale works really well with this recipe. It adds a nice depth of flavour!

@@w2kitchen Even with the coconut cream? Oooooooh. I'm on it! :)

Thank you so much for the insight! From my experience, starting mushrooms in a pan without oil can produce a different texture. Mushrooms need a bit of heat at the start to release their moisture, but without oil, the outer surface can dry out before the water content within the mushroom has a chance to release. This often results in a tougher, leathery texture on the outside, rather than the juicy, tender quality that oil can help achieve. Adding oil at the beginning allows for more even heat transfer across the mushrooms, preventing them from drying out too quickly. It also helps achieve consistent browning and a uniform texture. Oil also promotes the Maillard reaction, which enhances browning and flavour-a result that’s challenging to achieve without any fat. Adding oil only at the end may not fully restore the dried-out exterior and may lack the depth of flavour, especially for a creamy soup where you want soft, succulent mushrooms.

@@w2kitchen thank you for your insight, chef!

Let me ask Dam and get back to you on this. 😀

For me, the flavour is very mushroom-forward, and you’d need inside knowledge to even notice the coconut cream.

@@w2kitchen Thank you very much!

I use unsweet almond milk and a roux of olive oil and flour to give it consistency like a cream (basically a vegetal light bechamel) to make mushroom cream, and sometimes I also add a litle bit of cinnamon and is delicious.

You don't "need" any cream, but it smooths out the consistency and bold flavor of cooked mushrooms. I've forgotten to add cream and it's still delicious

I’d simply skip the cream altogether. To add some richness, you could add a bit of butter to the mushrooms before adding the flour, and use a bit more flour than usual to help thicken the soup.

Bourbon and/or brandy are both super typical with this dish. You can add it right before he adds the stock and just let it cook out a bit, before introducing all of the stock

Dry sherry would a nutty, slightly sweet complexity that pairs beautifully with earthy mushroom. White wine would brings acidity and a touch of fruitiness, which balances the richness of the coconut cream without overpowering the mushrooms. A mild ale can add a malty depth with slightly roasted notes, which can complement the umami in the mushrooms and dashi. All three I would add before the mushroom dashi and allow time for the alcohol to evaporate.

Cooking with Dog was the first channel I truly binge-watched, back when I was in college and often just before exams. I remember watching her make dashi from scratch and thinking to myself, ‘I’ll never be able to do this.’ What a wonderful channel!