Mushroom and Seaweed Broth

Guy Owen, Executive Head Chef at the St Enodoc Hotel in Cornwall.

This is a perfect dish for any time of the year. During the colder months serve it warm, and during warmer months serve it chilled. It is important to take your time and not rush this dish. Put on some music and a cold beer and enjoy the process.

Serves 4 as a starter, or 2 as a main course. 

Cooking time: 1 hour.

Equipment needed:

  • 1 blowtorch
  • 1 large pan (big enough to hold 4 litres of liquid)
  • Some cheese cloth (a fresh, clean J-cloth will work also), a fine sieve and
  • 2 small bowls of iced water. 



The Broth




To begin, make the broth.

First, take the dried wild mushrooms, and lay them out on a metal tray. Using a blowtorch, scorch the mushroom a little, doing this will give them mushroom a deeper flavour, but be careful to not colour them all too much, otherwise it will make the broth bitter.


Next in a large pan, combine all of the ingredients for the broth. Place the pan on a medium heat and bring it to a gentle simmer. Cook for around 5 minutes, remove from the heat, and cover with some tin foil and leave to infuse on the side for 30 minutes.

Whilst the broth is infusing, it is a good time to prepare your garnish items.

Start with the pearl barley (or any other chosen grain, for instance, spelt/lentils) cook it to the package guidelines on the stove in a little salted water (around 20 minutes). Take off the heat, strain through a fine sieve, and cool in running water. Reserve to one side.

To prepare the seaweed, place 2 small pans of water on the stove on a high heat and bring to the boil.

Next prepare the fresh Dullaman, pick it off the main stem of the plant, and drop it into one of the pans of boiling water, and cook for 3 minutes, remove and cool in the ice water.

Take the fresh dulse. And cut it down into fat strips. Place it into a small pan of boiling water, cook for 3 minutes, remove and cool in ice water.

At this stage, gather all of your prepared garnishes together. And place them in the bottom of a large serving dish.

Take the foil off the infusing broth, and pass through a fine sieve, keeping all of the liquid. Press on the seaweed, mushrooms to push out any last liquid. 

Discard the broths infusions in the compost.

Take your cheese cloth/J-cloth, and wet it under a running tap, squeeze out any excess water and lay it over a fine sieve.

Carefully pass the broth through this to remove any sediment. The broth should be clear and have a lovely golden-brown colour to it.


To finish, simply warm the broth up to just below a simmer, then pour overyour prepared garnish in your serving dish.

Serve immediately.