Master Stock with Exotic Mushrooms and Red Witlof



2-3 people


  • 500ml The Stock Merchant Free Range Master Stock
  • 100g fresh mixed mushrooms (oyster, shiitake, enoki)
  • 1 purple witlof
  • 50g bean sprouts
  • 1 spring onion
  • 1 long red chilli
  • 10ml sesame oil
  • 10g fresh coriander


  1. Remove the stems from the shiitake mushrooms and ends from enoki. Slice.
  2. Heat sesame oil in a pan, fry mushrooms until brown.
  3. Remove stem from witlof and add to pan. Heat until wilted.
  4. Bring Master Stock to the boil in a saucepan.
  5. Place a handful of bean sprouts in bottom of serving bowls.
  6. Sprinkle chilli and coriander, then some of the mixed mushrooms and witlof.
  7. Cover with heated Master Stock and serve.

Adapted from a James Reeson recipe at